Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pigeon peas, soaked for 20
-- minutes in cold water
1 1/2 qt Water
1 t Turmeric
1 Cinnamon stick
1/2 ts Black peppercorns
3 Bay leaves
6 Green cardamoms
6 Cloves
Salt
1/4 c Ghee
1 md Onion, sliced finely
1 1 1/2" piece ginger, chopped
4 Garlic cloves
2 Fresh green chilies, chopped
1 lg Tomato, chopped
Wash pigeon peas & boil them in the water with the
turmeric, cinnamon, peppercorns, bay leaves, cardamom,
cloves & salt for 20 minutes till the peas are cooked
(may take longer if peas are old). Heat ghee in a
skillet, cook onion, garlic, ginger & chilies till the
onion is browned. Remove & stir into the cooked pigeon
peas. Add tomato, cover & simmer for 8 minutes,
stirring occasionally to prevent sticking. Serve with
rice.
