Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pigeon peas, soaked for 20 6 Cloves
-- minutes in cold water Salt
1 1/2 qt Water 1/4 c Ghee
1 ts Turmeric 1 md Onion, sliced finely
1 Cinnamon stick 1 1 1/2" piece ginger, chopped
1/2 ts Black peppercorns 4 Garlic cloves
3 Bay leaves 2 Fresh green chilies, chopped
6 Green cardamoms 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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