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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Pigeon peas - soaked for 20 minutes in cold water

  2. 1 1/2 Water

  3. 1 tablespoon 15ml Turmeric

  4. 1 Cinnamon stick

  5. 1/2 teaspoon 2 1/2ml Black peppercorns

  6. 3 Bay leaves

  7. 6 Green cardamoms

  8. 6 Cloves

  9. Salt

  10. 1/4 cup 59ml Ghee

  11. 1 cup 62g / 2 1/5oz Onion - sliced thin (medium)

  12. 1 Ginger - chopped

  13. 4 Garlic cloves

  14. 2 Fresh green chiles - chopped

  15. 1 Tomato - chopped (large)

Instructions Jump to Ingredients ↑

  1. Wash pigeon peas and boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves and salt for 20 minutes until the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger and chiles until the onion is browned. Remove and stir into the cooked pigeon peas. Add tomato, cover and simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

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