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Sabud Toor Five-Spiced Whole Pigeon Peas
Whole pigeon peas, soaked overnight and pressure-cooked until tender yet still firm, then boiled hard with a Bengali panch phoron base of caramelised onion, ground coriander, cumin and whole dried chiles.
- YieldMakes about 700 ml (3 cups); serves 4
- Hands-on30 min
- Total9 h 25 min
- Difficulty
Ingredients
- 190 gwhole pigeon peas (sabud toovar), about 1 cup, sorted for grit
- 950 mlwater, for pressure-cooking, plus hot water for soaking
Onion-spice base
- 2 tbspghee or canola oil
- 1 tbsppanch phoron (Bengali five-spice: fennel, cumin, fenugreek, nigella, mustard seeds)
- 1small red onion, halved lengthwise and thinly sliced
- 2 tspcoriander seeds, ground
- 1 tspcumin seeds, ground
- ½ tspground turmeric
- 6dried red Thai or cayenne chiles, stems removed
- 1½ tspcoarse kosher or sea salt
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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