Dry pigeon peas sabji is the first thing that comes to most people’s thought when it arrives to a perfect meal. Today, we will tell you procedures on serving a appetizing Dry pigeon peas sabji.
We hope you got benefit from reading it, now let’s go back to dry pigeon peas sabji recipe. You can have dry pigeon peas sabji using 7 ingredients and 3 steps. Here is how you do that.
Firstly, below are the ingridients that you should prepare to make Dry pigeon peas sabji:
- Use 1 cup of dry pigeon peas.
- Use 2 tsp of chilli ginger garlic paste.
- Provide 1/2 tsp of turmeric powder.
- Get 1/2 tsp of asafoetida.
- Provide as needed of water.
- Take To taste of salt.
- You need 1 tbs of oil.
After preparing the ingridients, now we are set to make our yummy Dry pigeon peas sabji:
- Soak pigeon peas overnight or 5-6 hours in lukewarm water..
- Remove soaked water & boil dry pigeon peas by adding 3 cups of water in cooker for 8-10 whistle. Let cool down completely..
- Heat oil in pan add all masala saute for 2 minutes and temper it to boiled pigeon peas,mix and cover lid cook for 10 minutes on slow flame. Served with jowar roti and sweet mango pickle..
Pigeonpeas are thought to have originated in India where they recognized as red gram, and currently grown as pulse crop throughout. Dry pigeon pea seeds are stored in treated gunny or PICS bags which help to prevent major damages caused by storage pests like brucchids. Pigeon peas are rich in vitamin and other nutritional elements. They can be cooked alone to be served with a wide range of foods e.g. rice, or mixed with. Pigeon peas—cute and round, also known as gungo peas or gandules.
Recipe : Dry pigeon peas sabji
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