Cooking Times

800 min
Prep Time
75 min
Cook Time
875 min
Total Time

Ingredients (13 items)

2.00 cups Pigeon peas
dried
400.00 ml Coconut milk
full fat
1.00 large Onion
finely chopped
2.00 medium Tomatoes
chopped
4.00 cloves Garlic
minced
1.00 tbsp Ginger
grated
1.00 tsp Turmeric powder
1.00 tsp Cumin seeds
8.00 leaves Curry leaves
fresh
2.00 medium Green chilies
slit lengthwise
3.00 tbsp Vegetable oil
1.50 tsp Salt
to taste
0.25 cup Fresh coriander
chopped

Instructions (10 steps)

1
Soak pigeon peas overnight, then drain.
720 minutes
2
Cook peas in fresh water until tender.
45 minutes
3
Heat oil in a pan, add cumin seeds until they splutter.
1 minutes
4
Add curry leaves and green chilies.
1 minutes
5
Add onions and cook until translucent.
5 minutes
6
Add garlic, ginger, and turmeric.
2 minutes
7
Add tomatoes and cook until soft.
5 minutes
8
Add cooked peas and coconut milk.
9
Simmer until sauce thickens.
15 minutes
10
Garnish with coriander and serve.