Thursday, January 12, 2012

Raw Pigeon Peas Kurma


Raw Pigeon Peas ( Fresh Tur dal removed from the pods) - 1 1/2 cups
Onion - 2 medium sized
Tomatoes - 3
Ginger Garlic Paste - 3/4 tsp
Red Chilli Powder - 1 tspTurmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 1 tbsp

For Gravy:

Coconut Shavings - 1/2 cup
Cashew Nuts - 6
Almonds - 5
Poppy Seeds - 1 tsp
Garlic Cloves - 5
Ginger, grated - 1 tsp
Coriander Leaves, chopped - 1/4 cup
Cloves - 6
Cinnamon - 2 inch long piece
Peppercorns - 5
Green Chillies - 4

For Garnishing:

Coriander Leaves

  1. Wash the fresh raw pigeon peas after separating from the pods and boil them until they are cooked. Keep aside.
  2. Blend together all the ingredients for the gravy adding little water into a very smooth paste.
  3. Chop onions and tomatoes.
  4. Heat oil in a wok.
  5. Add cumin seeds. 
  6. When cumin seeds start sizzling, add chopped onions and ginger garlic paste. Saute until onion turns translucent.
  7. Add tomatoes and saute until tomatoes are soft and mushy.
  8. Now add cooked peas, salt, turmeric powder and red chilli powder. Add little water if required and boil for a few minutes.
  9. Add the blended paste and continue to boil until the gravy thickens little bit.
  10. Garnish with chopped coriander leaves.

Variation: You can use Fresh Green Peas instead of Pigeon Peas.


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