Legumes in Garlic & Onions
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pigeon peas
|
* |
| 1 | quart |
water
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
mustard seeds, black
|
|
| 2 | teaspoons |
cumin seeds
|
|
| 1 | medium |
onions
chopped |
|
| 6 | each |
garlic cloves
chopped |
|
| ½ | teaspoon |
red chili peppers
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pigeon peas
|
* |
| 0.9 | l |
water
|
*
|
| 2.5 | ml |
turmeric
|
|
| 1 | x |
salt
|
*
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
mustard seeds, black
|
|
| 1E+1 | ml |
cumin seeds
|
|
| 1 | medium |
onions
chopped |
|
| 6 | each |
garlic cloves
chopped |
|
| 2.5 | ml |
red chili peppers
dried |
|
Directions
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 until 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.
