Legumes in Garlic and Onions Recipe

Name: Legumes in Garlic and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pigeon peas; 1 quart water; 1/2 teaspoon turmeric; 1 x salt; 1/4 cup vegetable oil; 1 tablespoon mustard seeds, black; 2 teaspoons cumin seeds; 1 medium onions chopped; 6 each garlic cloves chopped; 1/2 teaspoon red chili peppers dried

Servings: persons

2 cups pigeon peas
1 quart water
1/2 teaspoon turmeric
1 x salt
1/4 cup vegetable oil
1 tablespoon mustard seeds, black
2 teaspoons cumin seeds
1 medium onions chopped
6 each garlic cloves chopped
1/2 teaspoon red chili peppers dried

1
Wash pigeon peas and boil them with the water and turmeric and salt for 20 minutes.
2
Heat oil in medium pot, add mustard and cumin seeds and fry until mustard seeds start to pop.
3
Stir in onion and garlic and fry until browned and and soft.
4
Mix in ground chili and stir for 30 seconds.
5
Remove and pour over peas.
6
Stir thoroughly, cover and simmer for 10 minutes, stirring occasionally.
7
Serve hot with plain rice.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups pigeon peas, 1 quart water, 1/2 teaspoon turmeric, 1 x salt, and more.

Yes, Legumes in Garlic and Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Legumes in Garlic and Onions

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