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.