Pigeon Peas With Mango
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1heaped cup skinned yellow pigeon peas toovar or toor dal, preferably the un-oily variety, picked over for stones
- 1medium ripe mango, peeled, seeded and chopped
- ½teaspoon cayenne plus 1 teaspoon ground toasted sesame seeds, or 2 tablespoons Maharashtran sesame-flavored garam masala (see below)
- Salt to taste
- ½teaspoon ground turmeric
- 10 to 12curry leaves
- 2tablespoons ghee (clarified butter) or canola oil
- 2teaspoons cumin seeds
- ¼cup finely chopped cilantro
Nutritional analysis per serving (4 servings)
174 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 4 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pigeon peas in a medium, heavy saucepan. Cover with 1 inch of water, and roll around the peas. The water will cloud. Drain through a strainer, and return to the pot. Repeat several times until the water is no longer very cloudy when you cover the peas. Drain and return to the pot, then add 3 cups water and bring to a boil over medium-high heat. Skim off and discard any foam. Stir the peas, reduce the heat to medium-low, cover and simmer, stirring from time to time, for 10 minutes. The peas will be partly tender.
- Step 2
Add the mango, the garam masala or the cayenne, salt, turmeric, curry leaves and 1 cup water. Bring back to a boil, then reduce the heat again to medium-low. Cover and simmer 20 minutes, stirring occasionally, or until the peas are tender and falling apart.
- Step 3
While the peas are simmering, heat the ghee or oil in a small, heavy skillet over medium-high heat. Add the cumin seeds. When they begin to sizzle, turn a reddish brown and smell nutty, remove from the heat. Add the cilantro, and stir until the sizzling stops.
- Step 4
When the pigeon peas and mango are very tender, remove the curry leaves and mash the mixture with the back of your spoon. Scrape in the seasoned ghee or oil, and stir together. Cover and simmer five minutes until the flavors are nicely blended. Taste, adjust salt and serve.
- For the garam masala, in a small, heavy skillet over medium-high heat combine 2 tablespoons skinned raw peanuts; 1 tablespoon white sesame seeds; 1½ teaspoons coriander seeds; ½ teaspoon cumin seeds; 4 to 5 dried red Thai chilies, cayenne chilies or arbol chilies; ⅛ teaspoon freshly grated nutmeg or nutmeg shavings; and 1 blade of mace. Stir until the peanuts are lightly colored in spots and the sesame seeds are a honey-brown color. Immediately transfer to a plate or bowl to cool completely. Add 2 tablespoons shredded dried unsweetened coconut to the pan, and stir just until almond brown, about 15 seconds. Transfer to the plate or bowl with the spices and nuts. Allow to cool completely. Blend in a spice mill, pulsing the mixture so that the sesame seeds and peanuts don’t heat and grind to butter. Transfer to a jar, and store in a cool, dry place.
- Advance preparation: You can keep this in the refrigerator for two or three days. It will stiffen up. Thin out with water if desired.
Private Notes
Comments
I was able to find all the ingredients and made the special garam masala spice mix. I made the recipe exactly as described but I found that the lentils needed to be cooked a lot longer than it said in order for it not to be watery. But WOW. Big crowd-pleaser.
In case you’re curious, the flavor comes out a little bit sweeter than most daals but not too sweet.
Other than the curry leaves, which I could not find, I made this according the recipe including the garam masala. I put all the garam masala into the dish and it turned out great.
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