RAW PIGEON PEAS AND POTATO CURRY

Pigeon peas are the main bean which turned out lentils and used to make the popular recipe all over in India is "Dal".
Pigeon peas are also known as Whole Red Gram , Arhur or Kache Toor ke beej in Hindi, Thuvarai in Tamil and in Odia it's Kancha Kandula Manji or Harada Manji.
Mostly we use dry peas by soaking process. But I got some raw pigeon peas on this season.
My mom makes with jackfruit , potatoes and dry pigeon peas masala curry which is my favourite. Due to the season jackfruit is not available in market so I prefer using the fresh beans pairing it with only potatos in a thick gravy .
It tastes great when made with fresh peas.

Ingredients:

4 Potatoes
1 Cup fresh pigeon peas
2 Chopped Tomatoes
2 Sliced Onions
1 tsp Ginger/garlic paste
½ tsp Curry masala
½ tsp Garam masala
½ Turmeric powder
½ Chili powder

Presentations:

Shell the pigeon peas ,wash them and place them on pressure cooker along with 1 cup of water.
Cook the pigeon peas on high flame till 2 whistles , do not drain the water , remove in a bowl and keep a aside.

Boil the whole potatos along with salt , when it's done perfectly remove cool it, and cut roughly using your hand. And keep aside.

Heat oil in a kadhai , add the sliced onions.
Fry till onions turn translucent.
add Tomatos stir ,add all above spices along with little water stir well and cook for 1 minutes or till the raw smells of spices go through.
Add the boiled pigeon peas along with it's water and mix well.
Cook for a while then add potatos stir well
cover and cook for 10 minutes till the curry thick. Remove the lid sprinkle Garam masala and cover the lid again . When you start to serve stir and serve.
Do not add extra water ,the boiled peas water will enhance the taste of curry.

If you want exactly taste of the curry then do not add coriander leaves.
Just garnish it with few leaves without chopping and adding in curry.
Serve this curry with rice or roti.

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