Ingredients
- 20 mins
- 6 garlic (cloves)
- 1 onion
- 950 ml water
- 400 gr pigeon peas
- 60 ml oil
- 16 ml black mustard seeds
- 4 gr cumin seeds
- 2 gr chilies (dried red)
- 1 gr 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"
