Pigeon Peas

Pigeon Peas - [Gandule, Grandul, Alverja (Spanish); Guandu (Portugal); Toor, Tur, Tuvar, Red Gram, Arhar (India); Congo Pea, Gunga Pea, No-eye Pea; Pois d'Angole (France), Cajanus cajan]
Various Forms

Probably originating in India, pigeon peas were established in East Africa thousands of years ago and were brought to the Caribbean with the slave trade. They are now grown in all tropical and semi-tropical regions of the world but until recently were almost unknown in the USA.

Pigeon peas are important in Africa, Caribbean and Central American cuisines, and essential to the cuisines of southern India where Toor Dal is the basic ingredient for sambars and many other dishes. The "red" in Red Gram refers to the color of the flowers. The photo shows oiled dal (peeled and split), dry dal, whole dried peas, whole fresh peas and whole ripe pods. The whole dried are often sprouted before cooking.

Buying: Canned pigeon peas are now quite available in U.S. in markets serving Hispanic communities. Dried peas and dal are available in any market serving an Indian community. Generally the dal will be available in two forms, regular and oiled. The oil is to preserve freshness but in today's markets with high speed transportation it is no longer necessary to stash large quantities for a long time so the oiled has become more tradition than need.

Buying Fresh: Pigeon peas in the pod are sometimes available at ethnic stands in farmers markets, particularly Southeast Asian and Indian. Fresh pods should show plump peas inside and should have strong color. Yellow or pale pods indicate poor quality.

Shelling: If you buy peas in the pod, keep them in the pod until ready to use. Then boil them for 5 to 7 minutes and they'll be easy to shell (and you were about to cook them anyway).

Soaking: Whole pigeon peas need to be soaked at least 6 hours, 1 cup of peas to 2-1/2 cups of water.

Cooking: Soaked whole pigeon peas take about 1/2 hour to cook through but will still be quite firm on the outside and intact. Cooking longer makes little difference, that's just how pigeon peas are. Unsoaked beans should be cooked for at least 2 hours and they'll still be tougher than soaked peas.

Sprouting: Whole pigeon peas are often sprouted before cooking. Sprout them the same as any other beans, but to the style preferred in India. The peas are ready to cook when they have a root tail about 1/2 inch long.

Toover Dal / Tur Dal: In this split and peeled state pigeon peas are not soaked before cooking.

If the dal is oiled wash it thoroughly to remove the oil.
If the dal is not oiled wash it thoroughly in several changes of water to reduce foaming.
For 1/2 c dal put in a pot with 2 cups of water. Use a pot with plenty of space between liquid and cover because foaming is a problem. Bring to a boil uncovered (or it'll foam over), then simmer over very low heat for about 45 minutes. If you want it smooth and creamy as they often do in India, give it at least an hour.
If there is appreciable free liquid simmer a bit with the cover off. It should not be dry but there shouldn't be much free liquid.