Pigeon peas and peas pattice. The pigeon pea has to be one of the most versatile permaculture plants. I started growing this legume shrub in my garden because it improves soil fertility You can use the green peas like fresh peas, and the dried peas like any other dried peas, beans or lentils. (In India they are actually one of the most. The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae.
Four varieties of pigeon peas are: tree types.
The pigeon pea, also called the Congo or Gunga pea, is a widely grown legume with a variety of uses.
It is considered an environmentally beneficial plant as it can enrich soil.
You can cook Pigeon peas and peas pattice using 21 ingredients and 1 steps. Here is how you cook it.
Ingredients of Pigeon peas and peas pattice
- You need 150 grams of pigeon peas (crushed).
- You need 100 gms of Green peas (crushed).
- Prepare 1 tbsp of desicated coconut.
- It's 2 tsp of ginger chilli garlic paste.
- Prepare 1/2 tsp of cumin seeds.
- It's 1/2 tsp of garam masala.
- It's 1/4 of asafoetida/hing.
- Prepare 1 tbs of sugar.
- Prepare To taste of salt.
- You need 1/2 of lemon juice.
- It's 1/2 cup of coriander leaves (finely chopped).
- Prepare 1/4 cup of green garlic(finely chopped).
- It's 1 tbs of raisins.
- Prepare 1 tbs of cashewnut (chopped).
- You need 2 tbsp of sev.
- You need 1 tsp of oil.
- Prepare of For frying Oil to fry.
- Prepare of For Upper layer.
- It's 4 of big potatoes (boiled and mashed properly).
- Prepare 2 tbsp of cornflour.
- Prepare To taste of salt.
Although it can grow in any warm climate, it is particularly popular throughout tropical. Pigeon peas—cute and round, also known as gungo peas or gandules. They're a staple in African, Latin and Caribbean cooking. Most people refer to the green pigeon peas as immature while the mature ones have a deep brown color and meatier, just like red beans.
Pigeon peas and peas pattice step by step
- Heat 1tsp oil in pan add pigeon peas and peas saute for 20 minutes at medium to low flame, let it cool completely then add remaining ingredients and mix well. Make small balls. For upper layer mix potatoes, cornflour and salt and form dough make little big ball then stuffing.Now roll potatoes dough ball and flatten it. Place stuffing ball bring the edges toward the center and gently seal the edges. Now heat oil and fry 5-7 Pattice at a time. Serve with coriander mint chutney.
Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined. Pigeon peas are small, round to oval, mostly cherry-red colored seeds in the legume family.
