• 1 cup pigeon peas
• 2 jalapenos - halved and seeded
• 1 tsp turmeric ground
• Salt
• Oil
• 1 tsp cumin seeds
• ¼ cup finely chopped onion
• 1 large garlic clove, minced or chopped
• 1½ tsp fresh ginger (1“ piece)
• 1x 420g can of Tomatoes crushed
• pinch of cayenne pepper
• 1 tab butter

If the pigeon peas are not fresh, in a medium saucepan cover the pigeon peas with water and let soak for 30 minutes

• Place pigeon peas in a saucepan. Add the jalapeno, turmeric and 3 cups of water with a pinch of salt. Bring to boil
• Simmer over moderately low heat until the peas are just tender but not falling apart, about 15minutes.
• In another saucepan heat the oil until hot, add the cumin seeds and cook over moderate heat until fragrant, about 1 minute
• Add the onion, garlic, ginger and minced jalapeno. Cook over moderate heat stirring until the onion is lightly browned.
• Add the remaining turmeric, tomatoes and cayenne pepper, cook over moderately low heat until the liquid has evaporated and the tomatoes have softened.
• Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened. Season with salt. Stir in butter and serve with rice or nann.