1 cup pigeon peas, washed and soaked overnight

5  1/2 cups water

salt to taste

3 tablespoons corn oil or canola oil

6 pieces of fenugreek seed (methi)

1/4 teaspoon ajwain seed

1 dry red chili pepper

5 or 6 curry leaves

1 medium-sized onion, washed and cut into thin slices (optional)

1 medium-sized tomato, washed and cut into small piece

1 green chili (optional, but gives good taste)

1/4 teaspoon ground turmeric

1 teaspoon red Kashmiri chili powder

1 teaspoon ground coriander

1 teaspoon crushed cumin seed

juice from 1 fresh lemon

1/4 cup coriander leaves, washed and cut very small

1/4 teaspoon garam masala (optional)

1  1/2 cup baby spinach, washed and cut very small



  1. Wash the soaked pigeon peas 3 times with clean water. Put in a pressure cooker with 3  1/2 cups water and salt to taste. Cover the lid and cook on medium-high heat for 3 whistles. After 3 whistles, lower to medium heat and cook for another 3 whistles. Turn the stove off and cool for 15 minutes
  2. While the beans are cooling, make the gravy. Put a pan over medium-low heat. Pour the oil in and let it get hot. Fry the fenugreek seeds, ajwain seeds, red chili pepper, and curry leaves for 4 seconds. Put in the onion with a pinch of turmeric and red chili powder (separate from the amount in the recipe) and cook until the onion is clear. Then add in the tomato and green chili and cook until the tomato is soft and mushy.
  3. Mix in 2 cups of water along with a little bit of salt, turmeric, red chili powder, ground coriander, and crushed cumin. Let it boil. Wash the cooked peas with clean water and mix into the pan. Add in the lemon juice and some coriander leaves and mix well. (If you need more water, you can add it now). Cook for 2-3 minutes until boiling. Adjust the salt and lemon juice, and if choosing to, add in the garam masala.
  4. Spread the spinach over the top of the mixture (don’t just dump it). Cover the pan and turn off the stove. Keep the cover on for 5 minutes and before serving, mix well.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.



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