Kandi gingala kurma (pigeon peas kurma)

Recipe by
Total Time:
35 minutes
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make Kandi gingala kurma (pigeon peas kurma)

  • Heat oil in a cooker. Add cloves, cinnamon, cardamom, bay leaf, onion and chilli pieces. Fry till onion turns pink and soft.
  • Add ginger-garlic paste. Fry till raw smell goes. Add dhania powder, haldi, red chilli powder. Mix and fry for 2 to 3 minutes.
  • Add tomato puree and salt. Cook for 2 minutes.
  • Add peas and 400 ml water. Mix well and cook up to 3 to 4 whistles and take it off the fire.
  • After the cooker cools, add the paste of poppy seeds and coconut. Mix and cook under simmer for 2 minutes. Add water if necessary.
  • Sprinkle chopped coriander leaves and remove.
  • This preparation is very delicious and nutritious. It goes very well with any rice preparation /chapatti /poori /dosa.