Chowli, also known as black-eyed peas or cowpeas, is a widely used legume in Indian cooking and around the world. The beans are easily recognizable by their creamy white colour and characteristic black “eye” on one side. Chowli has a mild, earthy, and slightly nutty flavour that pairs well with a variety of spices, making it suitable for both simple and richly seasoned dishes.

When cooked, chowli becomes tender while still retaining its shape, giving dishes a pleasant texture. It is commonly used in Indian curries, usal, stir-fries, stews, and salads, and is also popular in many regional cuisines, especially in Maharashtra, Gujarat, and South India.

Nutritionally, chowli is highly valued as a good source of plant-based protein, dietary fibre, iron, potassium, and B vitamins. Its high fibre content supports digestion and helps maintain steady energy levels. Being naturally low in fat and cholesterol-free, chowli fits well into balanced and heart-healthy diets.

Easy to cook and versatile, chowli is a wholesome ingredient that adds both nourishment and flavour to everyday meals.