Pigeon peas curry

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  • A simple yet very very tasty gujarati curry. Pigeon peas are available at indian store in frozen section in USA.
  • Heat oil, crack few mustard seeds. Add chopped onion and saute until they  turn little brown. Don’t burn it.
  • Now add chopped tomatoes and cook until they are mushy.
  • Add ginger-garlic paste, turmeric powder, red chili powder, coriandor-cumin powder, salt and saute for few seconds.
  • Add some chopped potatoes, mix well and then add water. Add your pigeon peas and pressure cook for 3 whistles.
  • Garnish with cilantro. We generally serve with little garam masala sprinkled over it.  That’s optional though.
  • Also if you like your gravy little thicker, then add little canned tomato sauce or tomato puree  when you add water.
  • You can replace pigeon peas with green peas too.
  • Don’t blame me if you end up eating extra rotis with this curry. 🙂
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