Pigeon Pea Fritters with a Yogurt-Tomato Sauce

Name: Pigeon Pea Fritters with a Yogurt-Tomato Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving asafetida; 1 serving Canola oil; 1 serving cayenne; 1 serving chiles; 1 serving cilantro; 1 serving mustard seeds; 1 serving nonfat yogurt; 1 serving pigeon peas; 1 serving red onion; 1 serving sea salt; 1 serving tomato; 1 serving yellow split peas

You can never have too many main course recipes, so give Pigeon Pea Fritters with a Yogurt-Tomato Sauce a try. This recipe makes 1 servings with 578 calories, 21g of protein, and 30g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. com. If you have cayenne, peas, canolan oil, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place the pigeon peas in a medium-size bowl. Fill the bowl halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy.

Ingredients you will need

Pigeon Peas

Water

Peas

Equipment you will use

Bowl

Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with warm water and add the chiles to the peas. Allow the peas and chiles to soften by letting them sit at room temperature, covered, for at least 30 minutes or up to 4 hours.

Ingredients you will need

Chili Pepper

Water

Peas

Equipment you will use

Bowl

Drain the pigeon peas and chiles, transfer them to a food processor, and process to form a red-speckled, slightly gritty paste. Scrape this paste into a medium-size bowl. Fold in the yellow split peas, onion, cilantro, salt, and asafetida, forming a paste that looks like wet sand.

Ingredients you will need

Yellow Split Peas

Pigeon Peas

Asafoetida

Cilantro

Chili Pepper

Onion

Salt

Equipment you will use

Food Processor

Bowl

Grease your palms with a little cooking oil or spray. Take a heaping tablespoon of the paste and shape it into a tight round ball. Press the ball between the palms of your hands to form a patty roughly 1 inches in diameter and inch thick.

Ingredients you will need

Cooking Oil

Lay it on a plate or tray. Repeat with the remaining paste. You should end up with about 25 patties.

Pour oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-size saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Wok

Heat the oil over medium heat until a candy or deep-fry thermometer inserted into the oil (without touching the pans bottom) registers 350F. (An alternative way to see if the oil is at the right temperature for deep-frying is to gently flick a drop of water over it. If the pearl-like drop skitters across the surface, the oil is ready.)

Ingredients you will need

Candy

Water

Cooking Oil

Equipment you will use

Kitchen Thermometer

Line a large plate or a cookie sheet with several layers of paper towels. Once the oil is ready, gently slide 8 patties into the pan (do not crowd the pan). Fry, turning them occasionally, until they are caramel-brown and crisp on both sides, about 5 minutes.

Ingredients you will need

Caramel

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Remove them with a slotted spoon and place them on the paper-towel-lined plate to drain. Repeat until all the patties are fried. You may need to adjust the heat to maintain the oils temperature at 350F.

Equipment you will use

Slotted Spoon

To make the sauce, whisk the yogurt, salt, and cup water together in a medium-size bowl.

Ingredients you will need

Yogurt

Sauce

Water

Salt

Equipment you will use

Whisk

Bowl

Heat the oil in a small skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mustard seeds, cover the skillet, and wait until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately add the tomato, chiles, and cilantro. Cook, uncovered, until the tomato has broken down and formed a chunky sauce, 2 to 4 minutes. Stir this spicy sauce into the watered-down yogurt.

Ingredients you will need

Mustard Seeds