PIGEON PEA RECIPES RECIPES

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PIGEON PEAS AND RICE RECIPE | GUY FIERI | FOOD NETWORK



Pigeon Peas and Rice Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
6 strips applewood-smoked bacon, finely chopped
1/2 cup finely chopped onion
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
One 15-ounce can pigeon peas, drained and rinsed
One 14.5-ounce can chopped roasted tomatoes
2 cups low-sodium chicken stock
1/4 cup finely chopped cilantro leaves, for garnish
1/4 cup chopped scallions, for garnish

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.

TOOR DAL (SPLIT YELLOW PIGEON PEAS) RECIPE - NYT COOKING



Toor Dal (Split Yellow Pigeon Peas) Recipe - NYT Cooking image

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

Total Time 4 hours

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

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.

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