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This Pigeon Peas Fry is a quick dish prepared by stir-frying fresh pigeon peas, known as Lilva. This dish goes well with roti, chapati, phulka or with hot rice.
Ingredients:
Fresh Pigeon Peas – 1 cup
Onion – 1 large, peeled and chopped
Tomato – 1, chopped
Fenugreek Leaves – 1 cup
Red Chilli powder – 1 tsp
Turmeric Powder – 1 tsp
Rasam Powder – 1 tsp
Salt to taste
Oil – 2 tbsps
Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chillies – 2, cut into pieces
Curry Leaves – 8
Method:
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Boil pigeon peas in some water and salt until it is cooked.
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In a pan, heat oil, add cumin seeds, black gram, mustard seeds, dry red chillies and curry leaves.
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When mustard seeds start to splutter, add onion.
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Saute until onion turns translucent and then add tomatoes.
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Saute until tomatoes turm soft and mushy.
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Now add fenugreek leaves, rasam powder, turmeric powder, red chilli powder and salt.
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Mix well.
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Now add cooked pigeon peas and mix well.
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Cook for 3-4mins.
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Serve hot with steamed rice.
