Title: Legumes in Garlic and Onions
Categories: Ethnic, Vegetarian, Garlic
Yield: 6 servings
2 c Pigeon peas; soaked, 20 minutes
1 qt Water
1/2 ts Turmeric
Salt
1/4 c Oil
1 tb Black mustard seeds
2 ts Cumin seeds
1 md Onion; finely chopped
6 cl Garlic; chopped
1/2 ts Dried red chilies
Wash pigeon peas & boil them with the water, turmeric, and salt for
20 minutes. Heat oil in medium pot, add mustard, cumin seeds and
fry until mustard seeds start to pop. Stir in onion, garlic and
fry until browned and soft. Mix in ground chili and stir for
30 seconds. Remove and pour over peas. Stir thoroughly, cover and
simmer for 10 minutes, stirring occasionally. Serve hot with plain
rice.
