Split Pigeon Peas and Red Lentils

Step By Step

• Wash and soak half a cup of pigeon peas and a quarter cup of red lentils for half an hour
• Soak a quarter cup of tamarind in half a cup of hot water for half an hour
• Remove the seeds and roots and mash up the tamarind in the water
• Take the drained pigeon peas and red lentils in a pan
• Add three cups of water
• Add one teaspoon each of garlic and ginger paste
• Add 3/4 teaspoon of salt
• Add one teaspoon of red chili powder
• Add blended paste of four medium tomatoes
• Bring to a boil on medium heat
• Cover and leave to cook for about 15 minutes
• Check if the pigeon peas are tender
• If they are not tender enough cover and cook some more
• When tender to desired level leave uncovered to dry
• Add half a teaspoon of Indian spice mix
• Add four curry leaves
• Sprinkle a few chopped fresh coriander leaves
• Leave to simmer till the water starts to dry
• Add the tamarind extract
• Stir to mix well
• Add the two slit green chillies
• Cover and cook for about five minutes
• Remove the pot and put aside
• Heat a quarter cup of oil on medium heat in a pan
• Fry half a teaspoon of cumin seeds in the hot oil
• Pour it into the curry as the leaves start to sizzle
• Dry to desired level of thickness
• Enjoy with on bread chapati or rice as desired

Adjust For No. of Servings :			How Hot Do You Like It?

Good For : 3 Servings

Things to Consider

• Follow the heat guide, cooked on Medium Heat
• Remember that our cooking is not an exact science so ingredients need not be exact measurements
• Please note that scaling a recipe is a simple mathematical calculation and come figures may not ake sense. You will have to use your judgement to the nearest measurement
• Like any recipe feel free to experiment with the ingredients and quantities
• Please check all the ingredients for any allergens

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