CARIBBEAN STEWED DRY PIGEON PEAS
Pigeon peas are big in the Caribbean. They are mixed into rice or served as a side like this vegetarian and vegan Caribbean stewed dry pigeon peas.
Provided by Juliska
Categories Side Dish
Number Of Ingredients 18
Steps:
- In a large bowl, add the peas and cover it with water.
- Let it soak for 8 hours to overnight.
- Once the peas have been soaked for the respected time, drain and set aside.
- In medium pot over medium-low heat, add the bay leaves, garlic cloves, salt and the peas.
- Stir, cover and let it boil for 1 1/2-2 hours.
- Place another medium size pot over medium-low heat, warm the olive oil then add the onions, bell peppers and cook for 2-3 minutes.
- Add the peas followed by water, tomato paste, parsley, thyme, paprika, Worcestershire sauce, salt and black pepper.
- Stir everything together and let it simmer for an hour.
- After the hour mark, serve it over some rice and enjoy!
PIGEON PEA RICE (ARROZ DE GANDULES)
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, f necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid.
- Preheat the oven to 350 degrees F.
- Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed.
- To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil, discard the achiote seeds and set aside to cool.
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
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