The Pigeon Pea (Cajanus Indicus) is a native to Africa & India and the sweet nutty flavored pea is now widely used throughout the Caribbean. Pigeon Peas are actually a bean. However, they are called peas due to their small size and shape. These beans are about 1/4 inch round, beige color with light brown speckles. The Pigeon Pea has a pungent flavor and mealy texture. Some color fades after beans have been cooked. The split pigeon peas (Toor dal) is widely used in South India to make soups (sambar). It is highly digestible and has a high source of protein.
Basic Preparations:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, until tender. The tough skins require a long cooking time. One cup dry yields 3 cups cooked.