Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pigeon peas -- soaked for 20
                        -- minutes in cold
                        -- water
   1 1/2  quarts        water
   1      tablespoon    turmeric
   1                    cinnamon stick
     1/2  teaspoon      black peppercorns
   3                    bay leaves
   6                    green cardamoms
   6                    cloves
                        salt
     1/4  cup           ghee
   1      medium        onion -- sliced thin
   1      1" piece      ginger -- chopped
   4                    garlic cloves
   2                    fresh green chiles -- chopped
   1      large         tomato -- chopped

Preparation:

Wash pigeon peas and boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves and salt for 20 minutes until the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger and chiles until the onion is browned. Remove and stir into the cooked pigeon peas. Add tomato, cover and simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.