Cabbage Cowpea Poriyal by Sudscook

First, manually soak 80 g cowpea overnight, drain it, and pressure cook with 400 ml water and 0.5 tsp salt for 30 minutes in an external pressure cooker. Meanwhile, add 2 small onions (quartered), 2 dried red chillies (stem removed), 5 cloves garlic (peeled), 3 g ginger (peeled), 10 leaves curry leaves (washed), and 90 ml water to The Upliance jar. Also add 2 tbsp refined oil to the jar.

The Upliance will first blend the aromatics into a smooth paste at low heat for 8 seconds. After blending, select sauté mode at medium heat for 30 seconds. Then, add 1 tsp mustard seeds, 6 g washed chana dal, and 6 g washed split urad dal. The Upliance will continue to sauté until fragrant with automatic stirring at medium heat for 5 minutes.

Add 1 large chopped onion to The Upliance jar. The Upliance will sauté it at low heat for 5 minutes with automatic stirring until golden. Then, add the prepared masala paste, 250 g chopped cabbage, 0.75 tsp salt, 0.25 tsp turmeric, and 80 g boiled cowpea. The Upliance will now cook the sabzi with automatic stirring at low heat for 15 minutes, ensuring all ingredients are well combined and cooked through.

Add 25 g grated coconut and 2 stems minced coriander leaves to The Upliance jar. The Upliance will perform a final gentle stir for a short duration. The Cabbage Cowpea Poriyal is ready to be served.