Name: Five-Spiced Whole Pigeon Peas (Sabud Toor Aur Panch Phoron)
Yield: Makes 3 cups
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 6 dried red Thai or cayenne chiles, stems removed; ½ teaspoon ground turmeric; 2 teaspoons coriander seeds, ground; 1 teaspoon cumin seeds, ground; 1 tablespoon Panch phoron; 1 small red onion, cut in half lengthwise and thinly sliced; 1 cup whole pigeon peas (sabud toovar), picked over for stones; 2 tablespoons Ghee or canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Whole pigeon peas are similar to black-eyed peas in shape, but they have a yellowish-green skin. Unlike their split version, which is more common along India’s western and southern coasts, the whole peas are not quick-cooking. And no matter how long they do cook, the whole peas will remain firm, albeit tender.

Ingredients

1 cup whole pigeon peas (sabud toovar), picked over for stones
2 tablespoons Ghee or canola oil

Method

Place the pigeon peas in a medium-size bowl. Fill the bowl halfway with water and rinse the peas by rubbing them between your fingertips. The water will become slightly cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with hot tap water and let it sit at room temperature, covered with plastic wr

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Ingredients

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