Question

Recipe of a piginepea

Answer 1

in the pic ur recipe is written ,I wish u like it

Answer 2

$\huge\underline\mathfrak\red{Ingredients}$

1. 1 cup split Ingredients
2. 1 cup split yellow pigeon peas (toor dal), rinsed
3. 2 jalapeños—1 halved and seeded, 1 minced
4. 1 teaspoon turmeric
5. Salt
6. 2 tablespoons canola oil
7. 1 teaspoon cumin seeds
8. 1/4 cup finely chopped onion
9. 1 large garlic clove, minced
10. 1 1/2 teaspoons minced fresh ginger
11. 2 medium tomatoes, finely chopped
12. Pinch of cayenne pepper
13. 1 tablespoon unsalted butter
14. 2 tablespoons chopped cilantro
15. Steamed basmati rice and warm naan, for serving.

$\huge\underline\mathfrak\red{Method}$

• In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes. Drain the pigeon peas well.

• Return the pigeon peas to the saucepan. Add the halved jalapeño, 1/2 teaspoon of the turmeric, 4 cups of water and a pinch of salt and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeño halves.

• Meanwhile, in another medium saucepan, heat the canola oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute. Add the onion, garlic, ginger and minced jalapeño and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes. Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.

• Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro and serve with rice and warm naan.

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