Title: Legumes in Garlic and Onions
Categories: Ethnic Vegetarian Garlic
Yield: 6 Servings

2	c	Pigeon peas, soaked, 20 mins
1	qt	Water
1/2	ts	Turmeric
		Salt
1/4	c	Oil
1	tb	Black mustard seeds
2	ts	Cumin seeds
1	md	Onion, finely chopped
6		Garlic cloves, chopped
1/2	ts	Dried red chilies

Wash pigeon peas & boil them with the water & turmeric & salt for 20 minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until mustard seeds start to pop. Stir in onion & garlic & fry till browned & & soft. Mix in ground chili & stir for 30 seconds. Remove & pour over peas. Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally. Serve hot with plain rice.

Rani, "Feast of India"

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