Ingredients with Measurements:
- 1 cup pigeon peas, soaked overnight
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or Instant Pot
Step-by-step instructions:
1. Rinse the soaked pigeon peas and drain the water.
2. In a pressure cooker or Instant Pot, heat oil on medium heat and add cumin seeds.
3. Once the cumin seeds start to sizzle, add chopped onions, minced garlic, and grated ginger. Saute until the onions turn translucent.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
6. Add cubed potatoes and soaked pigeon peas. Mix well.
7. Add 2 cups of water and salt to taste. Mix well.
8. Close the pressure cooker or Instant Pot lid and cook for 10-12 minutes on medium heat.
9. Once the pressure is released, open the lid and check if the pigeon peas and potatoes are cooked well.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Pigeon peas can be substituted with any other legume like chickpeas or kidney beans.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Garam masala can be substituted with curry powder.
Variations:
- Add coconut milk for a creamy texture.
- Add spinach or kale for added nutrition.
- Add diced carrots for a pop of color.
Tips and tricks:
- Soak the pigeon peas overnight for faster cooking time.
- Use a pressure cooker or Instant Pot for faster cooking time.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the pigeon peas are not cooked well, cook for an additional 5-10 minutes.
- If the curry is too thick, add more water.
Food safety advice:
- Make sure to soak the pigeon peas overnight to reduce cooking time and ensure they are cooked well.
Food history:
- Pigeon peas are a staple food in many cultures, including Indian, Caribbean, and African cuisine.
Flavor profiles:
- The curry has a spicy and savory flavor with a hint of sweetness from the potatoes.
Serving suggestions:
- Serve the curry hot with rice or roti.
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Region: Indian