Wednesday, December 30, 2009

Pigeon Peas Fry


Fresh Pigeon Peas - 1 cup
Onion - 1 large, peeled and chopped
Tomato - 1, chopped
Fenugreek Leaves - 1 cup
Red Chilli powder - 1 tsp
Turmeric Powder - 1 tsp
Rasam Powder - 1 tsp
Salt to taste
Oil - 2 tbsps
Mustard Seeds  - 1 tsp
Black Gram - 1 tsp
Cumin Seeds  - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Curry Leaves - 8


  1. Boil pigeon peas in some water and salt until it is cooked.
  2. In a pan, heat oil, add cumin seeds, black gram, mustard seeds, dry red chillies and curry leaves.
  3. When mustard seeds start to splutter, add onion.
  4. Saute until onion turns translucent and then add tomatoes.
  5. Saute until tomatoes turm soft and mushy.
  6. Now add fenugreek leaves, rasam powder, turmeric powder, red chilli powder and salt.
  7. Mix well.
  8. Now add cooked pigeon peas and mix well.
  9. Cook for 3-4mins.
  10. Serve hot with steamed rice.


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