Name: Pigeon Peas and Peanuts WITH JAGGERY
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 0.5 cup raw peanuts (without the skin); 2 cups chopped fresh or frozen fenugreek leaves (no need to thaw if frozen; or ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed of); 0.5 cup shredded fresh coconut (or ¼ cup shredded dried unsweetened coconut, reconstituted); 1 tablespoon crumbled (or chopped) jaggery or firmly packed dark brown sugar; 1.5 teaspoons coarse kosher or sea salt; 1 teaspoon tamarind paste or concentrate; 0.25 teaspoon ground turmeric; 4 to 6 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed, slit in half lengthwise (do not remove the seeds)); 2 tablespoons Ghee or canola oil; 1 teaspoon black or yellow mustard seeds; 0.25 teaspoon ground asafetida

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Pigeon Peas and Peanuts WITH JAGGERY — Formulation & Method | CuliNect