Pigeon Peas (Cajanus cajan)

We grew a small amount of pigeon peas. They're not New World, in fact, they probably originate in Asia. You don't see them much in Mexico but in Central America, they're very popular. In India, they're known as toor dal.

I cooked them with onion, garlic, a splash of oil and water. They smell like overcooked peas and don't taste much better. I hate to let a pot go to waste. Is there some way to prepare them that I might like? It doesn't have to be Latin. I feel like a cad for not being thrilled by a legume!

I was thinking I could puree them and make some kind of patty out of them.
Any help appreciated!

Comments

[Adrienne]

Hi Steve - Sorry to hear you're not enjoying your pigeon peas! Alton Brown has a split pea burger recipe that could perhaps be adapted: http://www.foodnetwork.com/recipes/alton-brown/split-pea-burgers-recipe/index.html
I've made and enjoyed it before. Good luck!

[Naomi]

Hello Steve,

Pigeon peas are a West Indian thing. My brother-in-law is from Barbados. They are cooked and then added (1 cup cooked peas plus their liquid to 2 cups rice) to white rice while it is cooking. The rice get colored beige/tan. It can be an acquired taste. It helps to have something like fried plantains and a savory meat with lots of garlic. In Barbados they are called Gonga Peas in addition to Pigeon Peas.

Don't be discouraged -- you may have to go to Barbados to do some research.

[katherine s]

To jump on Naomi's comment--I make a similar dish, but substitute coconut milk for half the liquid, plus saute some garlic, onion, habaneros, and red bell peppers with the rice before adding the liquid. The red bells are my addition to the original recipe I clipped out of a newspaper; as Naomi notes, the pigeon peas add a murky color to the rice, and I like to think the red bell pepper makes the dish look slightly more cheerful. It is delicious either way. I also cook this same dish with black-eyed peas. I think the coconut milk and the habaneros cut through the typically muddy flavor of these beans (peas?).

[Monica]

this is a late comment but there are so many ways to make them ...
saute some onions, tomatoes and garlic before you ad them in to cook a bay leaf and some salt ....if you want to go more latin flavor add cilantro with the saute and leave some for later to put on top ....if you are a meat eater strips of pork like for stir fry cna be added before you saute the onions and tomatoes mix serve it over rice

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My grandma made them with coconut milk as someone mentioned above ... 1/2 coconut milk 1/2 water added to rice with your peas...a onion, green peper and a bay leaf and salt ... known as Rice and Beans

I have other recipes if anyone is interested emaile me at monica.pacheco@gmail.com

[B]

This is also a late comment. We have them usually fresh here in the Philippines (not dried) and they can be cooked in a light broth or sauteed with greens.

http://gardencore.blogspot.com/2007/03/kadyos-for-dinner.html

In some places I have bought dried kadyos (our local name for it) but do not know what to do with it except to plant it.