Dried split and hulled pigeon peas are heavily consumed in South India. Some spice blends include these peas as a prime ingredient. Almost all of South India’s soups and stews are made with these peas.
Deglazing is a technique often used by cooks to provide intense flavors in recipes. When ingredients such as onions or vegetables are cooked in a skillet, browned bits tend to stick to the bottom of the pan. Water or other liquid is added to the skillet to loosen those intensely flavored brown bits from the pan.
This combination of legumes (dhan) and vegetables (saak) , often cooked with pieces of bone-in chicken, is a meal when served with steamed basmati rice.