Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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"

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