Pureed Pigeon Peas with Ground Spices and Clarified Butter


Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

In the Maharashtrian community, this no-frills curry is served with slightly starchy boiled white rice practically every day. When I was a young boy in Mumbai, I sampled it on many an occasion at my friend Sunil’s apartment, across the hallway from ours. Back then, when it always swam in ghee, I adored its richness. Now, years later, my version is not so saturated with clarified butter and instead I find solace in the simple creaminess of the pureed pigeon peas.