Pigeon Peas are also called Gunga peas or Lilva tuver gungo and come in various forms. When they are fresh and green, they can be peeled like fresh peas. You can get fresh, frozen or tinned varieties of pigeon peas in most Asian supermarkets.
Cooking time: 20 minutes
Ingredients (serves 2):
- 2 cups of boiled pigeon peas
- ½ a can of crushed tomatoes ( you can used fresh tomatoes or passata too)
- 2 tablespoon cooking oil (I used sunflower oil)
- 1 teaspoon dry cumin seeds,
- 2 small pieces of cinnamon,
- 3 cloves
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon chilly powder
- 1 teaspoon crushed garlic
- ½ teaspoon of garam masala
- 1 tablespoons lemon juice
- 1 tablespoons jaggery or brown sugar (optional)
- 1 small bunch of coriander and some curry leaves.
- 1 tablespoon desiccated coconut
- 2 fresh green chilies
1 Heat the 2 tablespoons cooking oil and add the cumin seeds, cloves and cinnamon. The cloves will pop and the cumin needs to cook until it goes dark.
2. Add the garlic, curry leaves and tomatoes to the mixture and stir.
3. Add all the spices, lemon and jaggery to the tomato mixture.
4. Cook all the ingredients until the tomatoes go soft and homogenous.
5. Add the boiled pigeon peas to the mixture and cook for a further 10 minutes on a medium heat.
6. Add the garam masala and remove the pigeon peas curry to a serving dish and sprinkle it with some chopped green chilies, desiccated coconut and coriander.
7. Pigeon Peas/ Gunga, gungo Peas – Lilva Tuver Curry should be served hot with rice or any of the Indian breads.
I served Pigeon Peas/ Gunga, gungo Peas – Lilva Tuver Curry with coriander and green chilly flavoured parathas (recipe to follow)..