Legumes In Garlic And Onions

Servings: 6
Ingredients:

2 c  Pigeon peas, soaked, 20 mins
1 qt Water
1/2 ts Turmeric
Salt
1/4 c  Oil
1 tb Black mustard seeds
2 ts Cumin seeds
1 md Onion, finely chopped
6 ea Garlic cloves, chopped
1/2 ts Dried red chilies

Wash pigeon peas and boil them with the water and turmeric and salt for 20
minutes. Heat oil in medium pot, add mustard and cumin seeds and fry until
mustard seeds start to pop. Stir in onion and garlic and fry till browned and
and soft. Mix in ground chili and stir for 30 seconds. Remove and pour over
peas. Stir thoroughly, cover and simmer for 10 minutes, stirring
occasionally. Serve hot with plain rice.

Rani, ‘Feast of India’

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