Instructions: Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Rani, "Feast of India"

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