Pigeon Fodder Curry with jackfruit seeds, pigeon peas and drumsticks

Name: Pigeon Fodder Curry with jackfruit seeds, pigeon peas and drumsticks
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 25 jackfruit seeds peeled; 1/2 cup pigeon lentils (toor dal); 2 drumsticks (moringa), chopped; 2 tomatoes, chopped; 4 dried red chillies; 1 tsp mustard seeds; 1 tbsp curry leaves; 1 tsp turmeric; 1 tsp chilli powder; few grinds of salt; Paste; 40 g (1/2 cup) fresh coconut; 3 garlic cloves; 2 green chillies; 1/2 tsp fennel seeds

Laura @FeelBetter

Milton Keynes, England

Jackfruits are massive. Whilst the pods and arils are lush, both ripe and under ripe, the seed is full of high quality and cholesterol free proteins that help to build muscles and is also a good source of iron. It is rich in thiamin and riboflavin which helps turn the food one eats into energy and keeps eyes and skin healthy.

A jackfruit seed tastes like a cross between a chestnut and potato and is so versatile; it can even be ground with milk for a refreshing skin moisturizer and hair conditioner. For me, they are perfect in a curry and I often add instead of sweet/white potatoes.

The pigeon pea is a split pea (seed), belongs to the family of legumes and is rich in protein and fibre. It is native to the eastern part of peninsular India, including the state of Orissa. Its name originates from the historical utilization of the pulse as pigeon fodder in Barbados. It offers a strong bean flavour yet nutty, similar to edamame.

The moringa tree is praised as a tree of life as almost all the parts of the tree are edible including the leaves, stalks, stems, green fruit or seeds pods, even the aromatic flowers and young seeds and roots. In this recipe I am using the drumstick, the long, slender, seed pod. It is packed with almost all the vital nutrients and vitamins.

These super nutritious pods and seeds are flavoured with tomato, hot chilli, pungent garlic, spicy mustard seeds, warm turmeric, sweet and nutty coconut, fragrant fennel and bitter curry leaves.

#GoldenApron23

These super nutritious pods and seeds are flavoured with tomato, hot chilli, pungent garlic, spicy mustard seeds, warm turmeric, sweet and nutty coconut, fragrant fennel and bitter curry leaves.

#GoldenApron23

Laura @FeelBetter

Milton Keynes, England

These super nutritious pods and seeds are flavoured with tomato, hot chilli, pungent garlic, spicy mustard seeds, warm turmeric, sweet and nutty coconut, fragrant fennel and bitter curry leaves.

#GoldenApron23

These super nutritious pods and seeds are flavoured with tomato, hot chilli, pungent garlic, spicy mustard seeds, warm turmeric, sweet and nutty coconut, fragrant fennel and bitter curry leaves.

Saved

Ingredients

30 minutes

4 servings

25jackfruit seeds peeled
1/2 cuppigeon lentils (toor dal)
2drumsticks (moringa), chopped
2tomatoes, chopped
4dried red chillies
1 tspmustard seeds
1 tbspcurry leaves
1 tspturmeric
1 tspchilli powder
few grinds of salt
Paste
40 g (1/2 cup)fresh coconut
3garlic cloves
2green chillies
1/2 tspfennel seeds

Saved

Steps

30 minutes

1

Wash the lentils thoroughly in several changes of water and leave to soak for at least an hour. Rinse and drain. Roast the dry red chillies, mustard seeds and curry leaves in a dry pan for a few seconds until fragrant. Grind or blitz all the paste ingredients.
2

Combine the jackfruit seeds, lentils and drumsticks with ½ litre (2 cups) of water, tomatoes, dried chillies, mustard seeds, curry leaves, turmeric, chilli powder and a few grinds of salt and cook for 20 minutes. Add in the ground paste and cook until the jackfruit seeds, drumsticks and lentils are tender. Serve with saffron rice.