Recipe: Pigeon Pea with mango

To make:  6 Servings

Ingredients:

1.  250 gms (1 cup) pigeon pea, picked and washed

2.  2 tsp salt

3.  ¼ tsp turmeric powder

4.  5 ups of water

5.  2 tbsp clarified butter

6.  4 tbsp of panch phora (remove to my post of panch phora)

7.  A pinch of asafoetida

8.  8 curry leaves

9.  1 tsp red chilli powder

10.  6 small raw mangos, grated

11.  50 gms (2 tbsp) jaggery, grated

12.  1 tbsp finely chopped coriander

Procedure:

1.  Place pigeon pea, turmeric, salt and water in the pressure cooker and cook under pressure for 6 to 8 minutes.  Allow pressure to fall on its own before opening the lid.  Remove the cooked pea and set aside.

2.  Heat clarified butter in a pan

3.  Add panch phora, asafoetida, and curry leaves, stir for 1 to 2 minutes till they splutter

4.  Add cooked pea, red chilli powder, mangos and jaggery.

5.  Blend the mixture by wooden churner or beater in the pan itself till well mixed and cook for few minutes

6.  Add coriander leaves and mix well

7.  Remove in a serving bowl, serve hot with plain boiled rice.