Ingredients
- 20 mins
- 6 garlic (cloves)
- 1 onion
- 1 qt water
- 2 c pigeon peas
- 1/4 c oil
- 1 tb black mustard seeds
- 2 ts cumin seeds
- 1/2 ts chilies (dried red)
- 1/2 ts turmeric
Wash pigeon peas & boil them with the water & turmeric & salt for 20 minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until mustard seeds start to pop. Stir in onion & garlic & fry till browned & & soft. Mix in ground chili & stir for 30 seconds. Remove & pour over peas. Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally. Serve hot with plain rice. Rani, "Feast of India"
