Pigeon Peas (Red Gram) is a popular legume in Indian Kitchen. In south India, famous Sambar is prepared with its split form. Winter is a wonderful season and you get most of the legumes in fresh form. Like Green Peas, this fresh Red Gram is also cooked after removing from pods.
It is rich in protein, minerals and is recommended for growing children. Though dry split Red Gram is available throughout the year, this fresh one is available only during winter season.
Red gram is known as Arhur or Toor dal in Hindi and as Thuvaram Paruppu in Tamil.
Cooking time: 30 minutes approximately
- Fresh pigeon peas (red gram) shelled – 2½ cups
- Potato – 2 no
- Onion – 1 no
- Green chilli – 1 no
- Tomato – 1 no
- Ginger garlic paste – 1 table spoon
- Red chilli powder – ¾ tea spoon
- Turmeric powder – ¼ tea spoon
- Coriander powder – 1½ tea spoon
- Lemon juice – 1 tea spoon
- Salt – as per taste
- For dry grinding
- Grated coconut – ½ cup
- Aniseeds – 1 tea spoon
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Curry leaves – few
- Oil – 2 tea spoon
- Peel, chop potato and onion; chop tomato and green chilli; boil red gram with one cup of water with little salt till soft (I did in a pressure cooker) as it takes time to cook; meanwhile dry grind items given.
- Heat a pan with oil and do the seasoning; add onion, green chilli and fry till onion is soft; then add tomato and fry.
- When tomato is little soft, add ginger garlic paste, salt and fry for few seconds; then add potato and fry for few minutes.
- Add all given dry masala powders, mix well; add one cup water and cook till potato is half cooked.
- Now add dry ground masala (coconut and aniseeds), boiled red gram and mix well.
- Add little water and cook till water evaporates and potato is cooked well; now sprinkle lemon juice and mix.
- Delicious Fresh Pigeon peas (Red Gram) Stir Fry is ready. Serve with Rice or Chappati.
- Lemon juice is used to reduce the number of tomatoes used. This helps to retain original colour of fresh pigeon peas.