Legu­mi­nous af­fair

Boiled, roasted or deep fried... ex­plore the many culi­naryy de­lightsg of fresh ppi­geong ppeas

Down to Earth - - FOOD - SANGEETA KHANNA

Dvisit to Hy­der­abad in URING MY De­cem­ber last year,I was in­trigued at the sight­sigh of fresh pods of pi­geon peas ( toor or arhar dal) be­ing sold on the road­sides in heaps like green peas. Arhar ki phalli is not com­mon in north In­dia, and I got cu­ri­ous ab about its use in the kitchen.Are pi­geon peas as popular as green peas? Can all legumes be putp to good culi­nary use like matar and gre green chick­peas?

I got the an­swer when I vis­ited an or­gani or­ganic farm called Aiyor Bai in Ranga Red­dyRe dis­trict,55 km from Hy­der­aba Hy­der­abad. The farm be­longs to Madhu Reddy, who prac­tises mixed­mixe crop­ping on her an­ces­tra ces­tral land. She grows a lot of le lentils at the farm as lentil cropsc fix ni­tro­gen in the soil and are im­por­tant for org or­ganic farm­ing. We forag aged for a few greens and ve veg­eta­bles and de­cided to cook a farm-to-tabl ble meal for our­selves.The fre fresh legumes of toor that I had plucked re­minded me of ede­mame (fresh pod pods of soy­bean), a healthy snack­sna popular in Ja­pan, China and Korea. I

boiled them in salted w wa­ter and en­joyed them just like ede­mame, suckin suck­ing the seeds out of the pod. The fresh pi­geon pea seeds get but­tery when boiled like this.

Later, while t talk­ing to Reddy and

PHO­TO­GRAPHS: SANGEETA KHANNA Toor lilva na ghugra is a favourite

win­ter snack of Gu­jaratis

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