This is a traditional recipe which is prepared only in village sides. Yes…because the dried form of this pigeon pea is not available in market/super market. We usually get it from sandhai ( place where farmers sell their cultivated goods). I love this pigeon pea in fresh form. Just pressure cook with salt and eat…. It was regular cultivation in our field along with turmeric. Nowadays I could find the fresh ones in grocery shops in Bangalore. I was so happy to see my ever loved fresh ones…..
You might be confused what is pigeon peas. It is the original version of toor dal what we eat regularly. I will post recipes using the fresh pigeon peas the next time I find in shop.
Dried pigeon peas – 1 cup
Shallots – 5
Curry leaves – few
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Mustard -1/4 tsp
Green & dry red chilli – 2 each
Grated coconut -2 tbsp
Coriander leaves – 2 tbsp
Oil -2 tbsp
Salt – 1 tsp
1. Soak the pigeon peas for about 8-10 hours. Pressure cook with 1/4 tsp of salt.
2. Heat oil in kadai, add mustard,channa dal,urad dal and fry slight brown.
3. Add finely chopped shallots, slit chillies, curry leaves, and saute with a pinch of salt.
4. Now add grated coconut and fry for just half a minute.
5. Now add in the cooked pigeon peas and mix evenly adding the remaining salt.
6. Finally add in chopped coriander leaves.
7. Mix well evenly.
8. Transfer to a serving bowl for a perfect evening snack.
|Pigeon Peas Sundal
- Soak always in early morning and you can prepare for evening.
- Prepare this recipe in low or medium flame.
- Separate and sprinkle the salt to get a perfect finish.
- Do not fry more after adding the coconut.
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