Pigeon Peas is also called Gunga peas or Lilva tuvar gungo and come in various forms. When they are fresh and green, they can be peeled like fresh peas. You can get fresh, frozen or tinned varieties of pigeon peas in most Asian supermarkets.
Ingredients (serves 2):
Cooking time : 20 minutes
2 cups of boiled pigeon peas
½ a can of crushed tomatoes ( you can used fresh tomatoes or passata too)
2 tablespoon cooking oil (I used sunflower oil)
1 teaspoon dry cumin seeds,
2 small pieces of cinnamon,
3 cloves
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilly powder
1 teaspoon crushed garlic
½ teaspoon of garam masala
1 tablespoons lemon juice
1 tablespoons jaggery or brown sugar (optional)
1 small bunch of coriander and some curry leaves.
1 tablespoon dessicated coconut
2 fresh green chillies
Method:
1 Heat the 2 tablespoons cooking oil and add the cumin seeds, cloves and cinnamon. The cloves will pop and the cumin needs to cook until it goes dark.
3. Add the garlic, curry leaves and tomatoes to the mixture and stir.
4. Add all the spices, lemon and jaggery to the tomato mixture.
5. Cook all the ingredients until the tomatoes go soft and homogenous.
6. Add the boiled pigeon peas to the mixture and cook for a further 10 minutes on a medium heat.
7. Add the garam masala and remove the pigeon peas curry to a serving dish and sprinkle it with some chopped green chillies, desiccated coconut and coriander.
8. This curry should be served hot with rice or any of the Indian breads.
I served this with coriander and green chilly flavoured parathas (recipe to follow)..
If you enjoy reading my blog, please click on Follow or become a fan of my page on Facebook or follow me on Twitter. My blog is also available on Kindle.
