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How to Use Pigeon Peas in the Kitchen
Pigeon pea is widely used in Indian cuisine, especially in dishes like dal, curries, and both sweet and savory preparations.
It offers a mildly sweet and slightly astringent taste, along with a distinctive aroma, making it a valuable source of protein and dietary fiber.
It is also beneficial for supporting digestion, managing anemia, and addressing various metabolic disorders.
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Recipes:
Traditional Pigeon Peas Raab - A Nourishing Soup:
| Ingredients: |
| Split pigeon peas |
½ cup |
| Nutmeg powder |
½ t.spoon |
| Jaggery |
½ cup |
| Water |
3 cups |
| Ghee |
2 t.spoon |
| Dry ginger powder |
½ t.spoon |
| Recipe: |
| Soak the pigeon peas for 3-4 hours. Pressure cook with 2 cups of water for 3-4 whistles until soft. |
| In a heavy-bottomed or non-stick pan, heat ghee over medium flame. |
| Add the cooked pigeon pea mixture and roast until it turns brown and releases a pleasant aroma. |
| Gradually add the remaining hot water, stirring continuously to avoid lumps. |
| Add jaggery and allow it to melt completely. |
| Simmer for 5-6 minutes. Add nutmeg and dry ginger powder. |
| Adjust the consistency to a semi-liquid texture. |
| Serve hot. |
| This nourishing sweet soup is excellent for postpartum recovery in new mothers and serves as an energy-rich meal for children, suitable for both breakfast and dinner. |
Protein-Rich Pigeon Pea Puran Poli:
| Ingredients: |
| Pigeon pea splits |
½ cup |
| Whole wheat flour |
1 cup |
| Fennel seeds |
¼ cup |
| Jaggery |
½ cup |
| Ghee |
4 t.spoon |
| Dry Fruit powder |
1 t.spoon |
| Recipe: |
| Soak pigeon pea splits for 6-7 hours, then blend into a paste. |
| In a heavy-bottomed pan, roast the lentil paste in ghee over medium heat until light brown. Do not add water. |
| Stir in fennel seeds and jaggery, continue to roast until the mixture is uniform and thick. Stir frequently to prevent burning. |
| Remove from heat and mix in dry fruit powder. Allow the filling to cool, then shape it into lemon-sized balls. |
| Prepare a soft dough with whole wheat flour and water, greasing it well with oil. |
| Heat a griddle on medium flame. |
| Roll out the dough into a circular shape, place a spoonful of the filling at the centre, and seal it by folding the edges over. |
| Gently roll the filled dough into a semi-thick chapati. |
| Cook it on the heated griddle, flipping it until both sides are evenly roasted. |
| Apply ghee on both sides before serving. |
| This traditional Indian recipe is not only healthy but also suitable for all ages and any season. |
Tangy Pigeon Peas & Kokum Sambar:
| Ingredients: |
| Pigeon pea |
1 cup |
| Kokum pieces |
3-4 |
| Mix vegetables chopped |
1 cup |
| Oil |
2 t.spoon |
| Mustard seeds |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Coriander seeds |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Salt |
as per taste |
| Red chilli powder |
1 t.spoon |
| Recipe: |
| Wash the pigeon peas and soak them in 2 cups of water for 3-4 hours. Later strain the water. |
| In a pressure cooker, add the soaked pigeon peas, 2 cups of fresh water, and salt. Pressure cook for 2-3 whistles until fully cooked. |
| Heat oil in a frying pan, add mustard seeds and let them splutter. |
| Stir in coriander seeds and saute for a minute, then add curry leaves and mixed vegetables along with water. Cook for 10-15 minutes until the vegetables soften. |
| Add kokum rinds and the boiled pigeon peas, and cook for another 10-15 minutes until the kokum softens. |
| Finally, mix in chilli powder and fresh coriander leaves. Turn off the flame and stir well, adjusting the consistency to a semi-liquid texture. |
| This nutritious and flavorful curry is perfect for lunch or breakfast. It pairs wonderfully with rice, chapati, or pulao. |
| Its digestive benefits make it an excellent choice for all age groups, especially for pregnancy, anorexia, and morning sickness. |
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