| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Pigeon peas, soaked for 20 minutes in cold water |
| 1 1/2 |
qt |
Water |
| 1 |
ts |
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 |
INSTRUCTIONS
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.
Rani, "Feast of India"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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