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