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”