Hare Arhar/Tuhar phalli ki sabji (Tender/ Green Pigeon Pea with Poppy Seed)

Servings: 3-4

• Preparation time: 10-12 minutes.
• Frying tomato time: 4 minutes.
• Frying masala time: 8-9 minutes.
• Cooking time: 7-8 minutes.
• total time: 33 minutes.

“Green Tuar Pod ki Sabji”, also known as “Green Pigeon Peas Curry”, is a popular dish in Indian cuisine, particularly during the winter( Fresh Tuar Pod Season).

Yesterday I cooked the Green Tuar Pod ki Sabji with a twist by adding poppy seeds, it brings a delightful nuance to the traditional recipe.

Adding poppy seeds in the recipe not only enhances the flavour but richness and creaminess too.

This curry is appreciated for its flavour and nutritional benefits too, as green pigeon peas are a good source of protein, dietary fiber, and vitamins.

Cooked with a mixture of aromatic spices, onions, garlic and tomatoes. It is a delightful accompaniment to Roti or Rice. It’s a seasonal delight that brings freshness and a touch of simplicity

Ingredients:

• Peeled Hare Arhar/Tuhar phalli (Tender/ Green Pigeon Pea): 200gm.
• Poppy Seed (Khus khus): 2 tablespoon
• Onion: 1 no.(Medium)
• Ginger: 1” piece
• Garlic: 4-5 cloves
• Tomato: 2-3 no.
• Salt: 1 teaspoon (as per taste)
• Coriander powder: ½ teaspoon
• Fennel seed powder: 1 tablespoon
• Turmeric powder: 1/2 teaspoon
• Chilli powder: 1 teaspoon (as per taste)
• Mustard oil/cooking oil: 4 tablespoon
• Cumin: ½ teaspoon
• Bay leaf: 2 no.
• Whole Garam masala: green cardamom-1, black cardamom-1, cinnamon-1”, clove-2
• Garam Masala Powder: 1/2 teaspoon
• Butter: 1 tablespoon (optional)

Preparation:

1. Peel off and chop roughly onion, ginger, green chilli and garlic, keep aside.
2. Chop  each tomatoes into into 8 parts, keep aside.
3. Dry grind poppy seed with pinch of salt together, then add chopped garlic, ginger, green chilli and onion.
4. Grind till fine paste. Wet masala is ready, Keep aside.
5. Boil  peeled Hara Arhar/Tuhar phalli (Tender/ Green Pigeon Pea), keep aside.

Method:

1. Take a wok; put 1 tablespoon oil, when oil starts to smoke, add tomato, fry for couple of minutes on high flame, take out. Keep aside for later use.
2. Put remaining oil in the same wok; add whole garam masala, cumin and bay leaf, sputter for few seconds, add wet masala, salt, coriander powder, chilli powder and turmeric powder (keep it stirring otherwise it may burn). Stir fry for couple of minutes or till liquid dries up; add butter, continue to fry  for a minute, add boiled Hara Arhar/Tuhar phalli.
3. Continue to fry for couple of minutes; add half quantities of fried tomato and a cup of hot water.
4. Cook on high flame, let it come to boil, reduce to low flame, continue to cook for 4-5 minute. Put off the flame, add garam masala powder.
5. Garnish with tomato fry.
6. Serve hot with “Steamed Rice” which I like most.
7. You can twin the recipe with  “Plain Poori“, “Palak Poori“, “Different types of Chapati“, “Missie Roti” ,Bread etc.

Hare Arhar/Tuhar phalli ki sabji (Tender/ Green Pigeon Pea with Poppy Seed) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.