Pigeon Pea Curry

• 250g Frozen pigeon peas
• 2 tbsp Ginger paste
• 1–2small green chillies, chopped
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp Salt
• ½ tsp Garam masala
• ½ tsp Ground turmeric
• ½ tsp Chilli powder
• 3 tsp Jaggery (dark palm sugar)
• 1 cup Picked coriander leaves
• Lemon juice to taste

Temper

• 3 tsp Groundnut oil or vegetable oil
• 2 pinches asafoetida powder
• 3 tsp Sesame seeds
• 1 tsp Brown mustard seeds
• 2 Dried red chillies, crumbled
• roti, chapatti or naan bread, to serve

In a medium pot, combine pigeon peas and enough water to cover. Place pot over high heat and bring to the boil. Cook for 2 minutes, drain. Transfer the peas to a food processor and process until coarsely chopped.

Return the chopped peas to the pot with 500 ml (2 cups) cold water and the remaining ingredients except for the coriander leaves and lemon. Bring to a simmer over medium heat and cook for 10 minutes.

Meanwhile, in a small frypan, heat the oil over medium-high heat. Add the combined temper spices and cook for 1–2 minutes until the spices begin to crackle, being careful not to burn the sesame seeds. Tip the mixture into the pot with the peas, reduce the heat to low and simmer for 10 minutes. If mixture looks dry, add 60 ml (¼ cup) extra water. Add the coriander leaves and stir to combine. Cover and simmer for a further 5 minutes.

Serve drizzled with lemon juice and roti, chapatti or naan bread.