Preparation:
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 soft. Mix in ground chile 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. |