Legumes In Garlic And Onions

Course : Curry
Serves: 6
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2 cups pigeon peas -- (soaked 20 minutes)
1 quart water
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup oil
1 tablespoon black mustard seeds
2 teaspoons cumin seeds
1 medium onion -- finely chopped
6 cloves garlic -- minced
1/2 teaspoon dried red chiles

Preparation / 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 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.

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