Kandi Ginjala kura

Today I am going to share a new recipe with you all. Really it special curry with kandi ginjalu .When I went out for shopping today,  I saw Kandi Kayalu (pigeon peas) in the market. Normally these kandi kayalu are boiled by adding salt, take out the seeds and eaten. Pigeon peas is the whole gram of the Toor dal.

This kandi kayalu is a crop of rain fed agriculture. This is well balanced food having calcium, fibre, iron. The food very low in saturated fat. A very good source of protein.

Curries with Kandi kayalu are not very famous in the cities but in villages who grow this crop make so many varieties with it. See how I prepared kandi ginjala kura with a combination of tota kura.

Ingredients

• Kandi ginjalu                                   1 1/2 cup
• Tota kura                                         1 cup ( finely chopped)
• Tomato                                            1 chopped
• Green mirchi                                   4 chopped
• Coriander powder                           1 tbsp
• Tamarind pulp                                 1/2 tbsp
• Turmeric powder
• Salt to taste
• Grounded coconut paste                   2 tbsp

For popu

• Mustard
• Cumin seeds
• Curry leaves
• Hing

Kandi Kayalu & Kandi Ginjalu

How I did it

1. Rinse and drain the kandi ginjalu.
2. Take thick bottom vessel. Add water and pour kandi ginjalu . Boil Kandi kinjalu on medium heat for 20 to 25 minutes (See 90% kandi ginjalu cooked).
3. Take fist of boiled kandi ginjalu mash them and  keep aside.
4. Then add chopped totakura, tomato, green mirchi , tamarind pulp  and turmeric powder in it. Let it cook for 10 minutes.
5. If required add water.
6. See the consistency of dal.
7. Then add salt, curry leaves, daniya powder and fresh coconut paste and mix well and cook for couple of minutes.
8. Finally add mashed kandi ginjalu and mix well.
9. Take a popu pan, add tbsp of oil, let it heat.
10. Add mustard seeds, cumin seeds, hing and curry leaves and pour in dal.

See the aroma that fills your kitchen.

It goes well with rice and roti. I have prepared it for lunch and good side for roti also at dinner time

My Notes

• You can prepare this curry in pressure cooker also, cook all together ie kandi ginjalu, totakura, tomato etc. But it tastes good when you cook separately.
• By mixing mash cooked kandi ginjalu slightly thickens the dal . Otherwise totakura and ginjalu will be separated as there is no gravy.