I first ate pigeon peas at a vegetarian friend's house. She had made rice with pigeon peas. It was delicious. She is also a dietitian and told me that they were very nutritious and high in protein. So next time when I went shopping I bought a bag of these legumes. They're brownish and mottled rounds and are very tiny. Once I cooked them in meat stew. It was good but it gave us indigestion afterwords. This time I wanted to try to make soup with them without the discomfort, so I used a little cook's trick and boiled them with one tablespoon of baking soda for ten minutes prior to cooking. After they cooled of I painstakingly separated the skins from seeds (ugh..!) and revealed the beautiful yellow peas underneath. Anyhow, my efforts paid off and my soup was delicious. Instead of split pea soup it was pigeon pea soup in pork stock. I had prepared the stock from the pork bone that I've saved from our pork dinner on Sunday.
1 Cup Pigeon peas (see above preparation)
2 Tbsp of olive oil
1 Large onion roughly chopped
1 Large carrot diced
1 Large celery stalk chopped
1 Clove garlic
1 Tsp sage powder
1 Tsp curry powder
5-6 Cups of stock/broth (mine was pork)
1 Cup of shredded pork from the bone
* salt & pepper to taste
Saute onion with oil in a large pot and stir in all the other ingredients and boil until vegetables softened. Once cool put through the blender until smooth. Return soup to pot and cook for five minutes more. Plate and serve with croutans on top. (I use one day old Italian bread cut into cubes and then fry in melted butter). It is smooth, silky and a great belly warmer and no discomfort. Enjoy.