The Pigeon Pea is a native to Africa and the
sweet flavor is now widely used throughout the Caribbean. The Pigeon Pea has a pungent
flavor and mealy texture. Some color fades
after they have been cooked. They are also known as Toor Dal, Caja Pea, Congo Pea, Gandule and Goongoo pea. Typically
Pigeon Peas are used in dishes that
combine beans with rice and are often
seasoned with hot chiles. The slow cooking
nature of these beans allows for a rich, savory broth to be created.
To prepare: 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.