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1
Place the pigeon peas in a medium, heavy saucepan.
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2
Cover with 1 inch of water, and roll around the peas.
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3
The water will cloud.
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4
Drain through a strainer, and return to the pot.
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5
Repeat several times until the water is no longer very cloudy when you cover the peas.
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6
Drain and return to the pot, then add 3 cups water and bring to a boil over medium-high heat.
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7
Skim off and discard any foam.
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8
Stir the peas, reduce the heat to medium-low, cover and simmer, stirring from time to time, for 10 minutes.
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9
The peas will be partly tender.
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10
Add the mango, the garam masala or the cayenne, salt, turmeric, curry leaves and 1 cup water.
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11
Bring back to a boil, then reduce the heat again to medium-low.
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12
Cover and simmer 20 minutes, stirring occasionally, or until the peas are tender and falling apart.
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13
While the peas are simmering, heat the ghee or oil in a small, heavy skillet over medium-high heat.
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14
Add the cumin seeds.
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15
When they begin to sizzle, turn a reddish brown and smell nutty, remove from the heat.
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16
Add the cilantro, and stir until the sizzling stops.
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17
When the pigeon peas and mango are very tender, remove the curry leaves and mash the mixture with the back of your spoon.
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18
Scrape in the seasoned ghee or oil, and stir together.
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19
Cover and simmer five minutes until the flavors are nicely blended.
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20
Taste, adjust salt and serve.
