There are several kinds of lentils which I don't have access to in Delhi/Gurgaon. Pigeon Peas and Hyacinth Beans would rank on top of my list. I use my stock so sparingly that I don't touch the last packet I have until I have received the next batch of supplies. All the same, I do use lentils quite regularly.
In an attempt to widen my "range" of lentils, I bought a packet of Brown Cow Peas (Lal Lobia in Hindi, Bagdo in Konkani). I soaked some one night, but I had no clue what to do with it the next morning. I made this simple curry for us to eat with chapattis. I quite relished it.
1 cup Brown Cow Peas, soaked overnight and drained
1 Onion, ground to a paste
1/4 cup Tomato Puree
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Paneer Tikka Masala (optional)
1 tsp Oil
Salt to taste
Coriander Leaves for garnish
Heat oil in a pressure pan. Add the onion paste and fry for a minute. Add the ginger and garlic pastes and fry for 2-3 minutes. Add the salt, chilli powder, turmeric powder, and the paneer tikka masala (if using). Fry for a couple of minutes. Add the tomato puree and fry for a minute. Add the drained cow peas and 2-3 cups of water. Pressure cook for 4-5 whistles. Garnish with chopped coriander leaves.
Serve hot with chapattis, bread or rice.