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| Split pigeon pea with tomato mild curry |
Lentils play a major role in supplying protein to vegetarians. We add pepper powder, ginger and garlic in this recipe to counter flatulence that pigeon peas may cause on some people.
This is a very mild curry. Children love the taste of this lentil. This lentil is grown in many parts of the world. Therefore there are many regional variations of recipes using this lentil. Pigeon peas are mainly used in soups, stews and curries.
Recipe summary
For
Split pigeon pea with tomato mild curry
Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 4
1. Wash 2 cups split pigeon peas and drained the peas. Pour hot water and let it soak for 1 hour.
You can soak the pea with cold water overnight.
2. In a large saucepan add soaked pigeon peas,1 onion chopped coarsely, 10 curry leaves, 1/8 teaspoon turmeric powder, 1 green chili seeded and sliced thinly and 1 red chili seeded and sliced thinly (optional), 1 cm ginger chopped fine, 3 cloves garlic sliced thinly, 4 cups water and boil for 30 minutes or until the peas are cooked stirring occasionally. If the peas are not cooked you can always add more water till it is done.
3. Then add 250 gram ripe tomatoes chopped coarsely and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.
4. Add ¼ teaspoon cumin seeds, 1/8 teaspoon pepper powder and let it boil for 5 minutes. Add ½ teaspoon salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.
5. Add ½ cup coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.
6. In a big pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.
The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.
Split pigeon pea with tomato mild curry is ready.
For
Split pigeon pea with tomato mild curry
Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 4
1. Wash 2 cups split pigeon peas and drained the peas. Pour hot water and let it soak for 1 hour.
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| Split pigeon peas |
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| Ingredients |
2. In a large saucepan add soaked pigeon peas,1 onion chopped coarsely, 10 curry leaves, 1/8 teaspoon turmeric powder, 1 green chili seeded and sliced thinly and 1 red chili seeded and sliced thinly (optional), 1 cm ginger chopped fine, 3 cloves garlic sliced thinly, 4 cups water and boil for 30 minutes or until the peas are cooked stirring occasionally. If the peas are not cooked you can always add more water till it is done.
3. Then add 250 gram ripe tomatoes chopped coarsely and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.
4. Add ¼ teaspoon cumin seeds, 1/8 teaspoon pepper powder and let it boil for 5 minutes. Add ½ teaspoon salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.
5. Add ½ cup coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.
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| Split pigeon pea with tomato mild curry |
6. In a big pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.
The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.
Split pigeon pea with tomato mild curry is ready.
Recipe follows in detail with pictures.
Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 4
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| Split pigeon peas |
Ingredients
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| Tomatoes |
Main
2 cups split pigeon peas
250 gram ripe tomatoes chopped coarsely
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
1 cm ginger
1 green chili seeded and sliced thinly
½ cup coconut milk
½ teaspoon salt
4 cups water
Spices
1 red chili seeded and sliced thinly (optional)
¼ teaspoon cumin seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
Preparation
I washed the split pigeon peas and drained the peas. Then I poured hot water and let it soak for 1 hour.
You can soak the pea with cold water overnight. If you want to mix red lentils, it does not need to be soaked as it cooks faster than pigeon pea. The ratio can be 2 cups pigeon pea and one cup red lentils.
In a large saucepan add soaked pigeon peas, onion, curry leaves, turmeric powder, green and red chili ginger, garlic water and boil for 30 minutes or until the peas are cooked stirring occasionally. If the peas are not cooked you can always add more water till it is done
Then add sliced tomatoes and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.
Add cumin seeds, pepper powder and let it boil for 5 minutes. Add salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.
Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.
In a big pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.
The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
¼ teaspoon cumin seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
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| Ingredients for Split pigeon pea with tomato mild curry |
I washed the split pigeon peas and drained the peas. Then I poured hot water and let it soak for 1 hour.
You can soak the pea with cold water overnight. If you want to mix red lentils, it does not need to be soaked as it cooks faster than pigeon pea. The ratio can be 2 cups pigeon pea and one cup red lentils.
Method
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| Dhal is boiled half way |
Then add sliced tomatoes and boil for another 15 minutes.At this point most of the water would have evaporated and the resulting gravy will be fairly thick but moist.
Add cumin seeds, pepper powder and let it boil for 5 minutes. Add salt and boil for two minutes. If you like you can pound cumin, about 10 pepper corns and one garlic and add to the curry. It will be aromatic.
Add coconut milk and boil for 2 minutes and take off the heat. Taste for seasoning and adjust.The curry is done.
In a big pan heat the oil. when the oil is hot add mustard seeds and wait till it splutters add cut dry chilly and fry for a minute..Pour the curry into the fried mustard and dry chilly pan, cover with a lid .and switch off the fire.
The curry is ready. This curry can be served with rice or any kind of bread. You can also skip tomato and make this curry.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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