2 c Pigeon peas, soaked for 20

-- minutes in cold water 1 1/2 qt Water

1 ts Turmeric

1 Cinnamon stick

1/2 ts Black peppercorns

3 Bay leaves

6 Green cardamoms

6 Cloves

Salt 1/4 c Ghee

1 md Onion, sliced finely

1 1 1/2" piece ginger, chopped

4 Garlic cloves

2 Fresh green chilies, chopped

1 lg Tomato, chopped

Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned. Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice. Rani, "Feast of India"