Hazrams Soupy Pigeon Peas Recipes

JAMAICAN GUNGO PEAS SOUP

Steps:

• Place the gungo peas in a large pot with water and leave to soak overnight.
• Discard the water that soaked the gungo peas and rinse thoroughly.
• Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 1 hour or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
• Meanwhile, proceed with preparing the base of the soup, add the stock to the pot and bring to the boil.
• Add the scallion, pimento, garlic, thyme and sliced onions to the pot with the stock and give a good stir.
• Reduce the heat to a low simmer, cover with lid on for 15 minutes to allow the aforementioned to infuse.
• Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and cho cho (if you're adding) to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
• Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture (add more vegetable stock/water if needed).
• Do a taste test and adjust for pink salt and black pepper if needed
• Serve accordingly.

PIGEON-PEA SOUP

Steps:

• Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
• Simmer and season stew:
• Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

HAZRAM'S SOUPY PIGEON PEAS

Steps:

• 1. Prepare the tamarind paste and the sambar powder. Then place the dal and water in a pressure cooker, secure the lid, and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir vigorously to mash the dal. Keep over low heat while you proceed with the next step.2. In a small bowl, combine the mustard seeds, asafoetida, green chili peppers, and curry leaves. In another bowl combine the coriander, sambar powder, fenugreek leaves, turmeric, and salt.3. Heat the oil in a large, nonstick wok or saucepan over moderate heat and cook the red chili peppers and onion until golden brown, about 4 minutes. Add the mustard seeds-curry leaves mixture and cook, stirring, about 1 minute. Add the tomato and cook until all the juices evaporate, about 2 minutes.4. Add the coriander-sambar powder mixture, stir about a minute, then add the tamarind paste and cook about 3 minutes. Mix in the dal and bring to a boil over high heat. Reduce the heat to low, add the cilantro, and simmer about 10 minutes to blend the flavors. Transfer to a bowl and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.