Spicy World Red Chori are small red beans, also known as chori or red lobia — a protein-rich legume beloved in Gujarati and Maharashtrian kitchens. Earthy and slightly sweet, they cook into comforting curries, usal and hearty bean dishes.

Good to Know

• Small red beans (chori) with an earthy, mildly sweet flavor
• A wholesome source of plant protein and fiber
• Holds shape well in curries, usal and salads
• A regional favorite across western India

How to Use

Rinse and soak for 4 to 6 hours or overnight. Pressure cook until tender, then simmer with onion, tomato and spices for chori nu shaak or a sprouted usal. Sprout overnight for extra nutrition.

FAQs

What is red chori? It is a small red bean, also called chori or red cowpea, common in Gujarati and Maharashtrian cooking.

Do I need to soak it? Yes, soaking a few hours helps it cook evenly and sit gently on digestion.

Can I sprout red chori? Yes, it sprouts well and is often used sprouted in usal and salads.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.