Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pigeon peas, soaked for 20 minutes in cold water |
| 1½ quart | Water |
| 1 teaspoon | Turmeric |
| 1 | Cinnamon stick |
| ½ teaspoon | Black peppercorns |
| 3 | Bay leaves |
| 6 | Green cardamoms |
| 6 | Cloves |
| Salt | |
| ¼ cup | Ghee |
| 1 medium | Onion, sliced finely |
| 1 | 1 1/2" piece ginger, chopped |
| 4 | Garlic cloves |
| 2 | Fresh green chilies, chopped |
| 1 large | Tomato, chopped |
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"