| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Pigeon peas, soaked 20 mins |
| 1 |
qt |
Water |
| 1/2 |
t |
Turmeric |
|
|
Salt |
| 1/4 |
c |
Oil |
| 1 |
T |
Black mustard seeds |
| 2 |
t |
Cumin seeds |
| 1 |
|
Onion, finely chopped |
| 6 |
|
Garlic cloves, chopped |
| 1/2 |
t |
Dried red chilies |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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