≡ Menu

Fresh Pigeon Peas (Thuvarai) Stir Fry

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_1 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

Ingredients

  • Fresh pigeon peas (red gram) shelled – 2½ cups
  • Potato – 2 no
  • Onion – 1 no
  • Green chilli – 1 no
  • Tomato – 1 no Fresh_Pigeon_peas_Thuvarai_Stir_Fry_2A
  • 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

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_2 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_3

Method

  • 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.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_4 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_5

  • Heat a pan with oil and do the seasoning; add onion, green chilli and fry till onion is soft; then add tomato and fry.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_6 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_7

  • When tomato is little soft, add ginger garlic paste, salt and fry for few seconds; then add potato and fry for few minutes.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_8 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_9

  • Add all given dry masala powders, mix well; add one cup water and cook till potato is half cooked.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_10 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_11

  • Now add dry ground masala (coconut and aniseeds), boiled red gram and mix well.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_12 Fresh_Pigeon_peas_Thuvarai_Stir_Fry_13

  • Add little water and cook till water evaporates and potato is cooked well; now sprinkle lemon juice and mix.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_14

  • Delicious Fresh Pigeon peas (Red Gram) Stir Fry is ready. Serve with Rice or Chappati.

Fresh_Pigeon_peas_Thuvarai_Stir_Fry_15

Tips

  • Lemon juice is used to reduce the number of tomatoes used. This helps to retain original colour of fresh pigeon peas.

This post is part of the event “My Legume Love Affair (MLLA) Edition 21” hosted by Mirch Masala and scheduled by Susan of The Well-Seasoned Cook.

{ 2 comments… add one }

  • Priya March 10, 2010, 1:43 am

    Pigeon peas stir fry looks truly divine and nutritious…its has been ages i had fresh pigeon peas…

  • Seymour Blackman October 11, 2012, 4:05 pm

    I certainly agree a very good source of protein that is easy to grow, does not demand too much water, and adds nitrogen to the soil.

    I am now harvesting my first crop from the six trees I planted in some poor stony clay inn my backyard.

Leave a Comment