Pigeon peas pilau with carrot pickle - Recipes - Healthier Families - NHS

Ingredients

• 300g (about 1.5 mugs) brown basmati rice
• 320g (about 1.5 mugs) frozen pigeon peas (tuvar or gungo peas)
• 1 tablespoon rapeseed or vegetable oil
• 1 teaspoon turmeric (haldi)
• 1 tablespoon cumin seeds (jeera)
• 2 cinnamon sticks (dalchini)
• 4 cloves
• 4 black peppercorns
• 1 teaspoon salt (optional)
• 6 cloves garlic, crushed
• 1 thumb-sized piece ginger, crushed
• 1 teaspoon crushed green chillies, or to taste
• 800ml (about 3 mugs) hot water
• 4 carrots, peeled and cut into strips
• juice of half a lime
• red chilli powder, to taste
• 4 tablespoons low-fat plain yogurt
• lemon juice, for drizzling (optional)