Pigeon Pea Without the Pigeon Flavor

For the Balinese, pigeon pea or undis (Cajanus cajan) is widely cultivated as intercropping or tumpangsari among bananas or other plants in the garden. Sometimes, the farmer also plants it on the enlarged embankment of rice fields its seed is green and black when it is mature. Uniquely, this bean is not creeping, but grows independently as a tree. Then, where to get this vegetable? Undis has always been widely available at traditional markets.Ingredient: 250g young fresh undis

Spices: 1 small chili, 1 large chili, 3 cloves shallot, 1 clove garlic, 1 slice ginger, 1 slice turmeric, 1 slice kencur, 1 candlenut, ½ tsp salt, 1 tbsp cooking oil, 1 piece salam leaf, 3 glasses of water, 5g chicken flavor seasoning
Method:
1. Take out the tips at both side of pigeon pea and cleanse thoroughly.
2. Ground all spices (except chicken flavor) and stir-fry for a while.
3. Boil the water in separate pan, pour the pigeon pea and wait until cooked. Add the stir-fried spice along with chicken flavor.
4. Wait for some 15 minutes and take it out. It’s ready to serve. (BTN/pun)