Pigeon Peas With Mango
- 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
- 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.
yellow pigeon peas, mango, salt, ground turmeric, curry, ghee, cumin seeds, cilantro
Taken from cooking.nytimes.com/recipes/1013579 (may not work)