Mango Curry With Split Pigeon Peas Recipes

PIGEON PEAS WITH MANGO

Pigeon Peas With Mango image

This dish is based on a recipe from "660 Curries," by Raghavan Iyer. I've given you the option of using cayenne and sesame seeds instead of Mr. Raghavan's garam masala, but I encourage you to make the spice mix if you can. You can find pigeon peas and curry leaves in Indian markets. Pigeon peas resemble split yellow peas in color and flavor.

Provided by Martha Rose Shulman

Categories one pot, side dish

Time 45m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 heaped cup skinned yellow pigeon peas toovar or toor dal, preferably the un-oily variety, picked over for stones
1 medium ripe mango, peeled, seeded and chopped
1/2 teaspoon cayenne plus 1 teaspoon ground toasted sesame seeds, or 2 tablespoons Maharashtran sesame-flavored garam masala (see below)
Salt to taste
1/2 teaspoon ground turmeric
10 to 12 curry leaves
2 tablespoons ghee (clarified butter) or canola oil
2 teaspoons cumin seeds
1/4 cup finely chopped cilantro

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 311 milligrams, Sugar 13 grams, TransFat 0 grams

SOUTH INDIAN PUMPKIN CURRY WITH SPLIT PIGEON PEAS

South Indian Pumpkin Curry with Split Pigeon Peas image

Number Of Ingredients 12

Ingredients

1 1/2 pounds pumpkin or butternut squash, peeled and cut into 1/2-inch pieces
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 cups water
1/2 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1 teaspoon ground cumin
1 tablespoon coconut or peanut oil
2 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon dried white urad beans (dhulli urad dal), sorted
1 teaspoon black mustard seeds
1 tablespoon minced fresh curry leaves

Steps:

1. Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to boil over high heat. Reduce the heat to medium-low, cover the pan, and summer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.2. Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers and urad beans, stirring, until lightly browned about 30 seconds. Add the mustard seeds, they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MANGO CURRY WITH SPLIT PIGEON PEAS

Mango Curry with Split Pigeon Peas image

Number Of Ingredients 15

Ingredients

1/2 cup Coconut Milk or store-bought
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1/2 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
3 cups water
3 medium firm ripe mangos, peeled and cut into 1-inch pieces
1/2 cup nonfat plain yogurt, whisked until smooth
2 tablespoons peanut oil
3 to 4 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/8 teaspoon ground asafoetida
1/2 teaspoon coarsely ground fenugreek leaves
1 tablespoon dried curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Prepare the coconut milk. Then in a large saucepan, cook the dal, salt, and turmeric with 2 cups water, over medium-high heat for the first 2 to 3 minutes and then over medium heat until soft, 15 to 20 minutes.2. Add the mango and the remaining 1 cup water and cook, 5 to 7 minutes. Add the coconut milk and yogurt and summer, 3 to 5 minutes. Transfer to a serving dish.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the chili peppers, then mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the asafoetida, fenugreek, and curry leaves. Transfer to spices to the mango curry and mix well. Then mix in the cilantro and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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