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Coconut-Smothered Pigeon Peas with Pumpkin

Coconut-Smothered Pigeon Peas with Pumpkin Recipe

  • ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
  • 1 walnut-size ball dried tamarind pulp, or 1 teaspoon tamarind paste or concentrate
  • 2 teaspoons Sambhar Masala½ teaspoon ground asafetida
  • 1 cup cut-up cauliflower (2-inch florets)
  • 4 ounces fresh pumpkin, cut into 1-inch cubes
  • 10 to 12 pieces frozen "drumsticks" (each 3 to 4 inches long; no need to thaw; see Notes)
  • 15 to 20 medium-size to large fresh curry leaves
  • 2 tablespoons unrefined sesame oil or canola oil
  • ¼ cup raw cashew nuts
  • 1 tablespoon coriander seeds
  • 4 dried red Thai or cayenne chiles, stems removed
  • 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
  • 1 teaspoon black or yellow mustard seeds
  • 1½ teaspoons coarse kosher or sea salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 77kcal (4%)
Total Fat 4g (7%)
Saturated Fat 2g (10%)
Cholesterol 0mg (0%)
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 1g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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