Pigeon Pea Soup Recipes

CARIBBEAN STEWED DRY PIGEON PEAS

Steps:

• In a large bowl, add the peas and cover it with water.
• Let it soak for 8 hours to overnight.
• Once the peas have been soaked for the respected time, drain and set aside.
• In medium pot over medium-low heat, add the bay leaves, garlic cloves, salt and the peas.
• Stir, cover and let it boil for 1 1/2-2 hours.
• Place another medium size pot over medium-low heat, warm the olive oil then add the onions, bell peppers and cook for 2-3 minutes.
• Add the peas followed by water, tomato paste, parsley, thyme, paprika, Worcestershire sauce, salt and black pepper.
• Stir everything together and let it simmer for an hour.
• After the hour mark, serve it over some rice and enjoy!

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

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.

JAMAICAN GUNGO PEAS SOUP

Steps:

• If you are using dried gungo peas, sort and soak peas overnight in cold water about 4 inches above gungo peas. The following day, drain and rinse peas, add water about 3 inches above peas.
• The following day, drain and rinse peas, add water about 3 inches above peas. Bring to boil, reduce heat to a simmer. Cook for about 1 hour, until tender.
• Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.
• Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

JAMAICAN PIGEON PEAS STEW

Steps:

• Heat oil in a large pot over medium-high heat, add onion, garlic, celery, green onion and cook until onion is soft and tender about 3 minutes.
• Add pigeon peas, Italian seasoning, allspice, vegan bouillon, potato, sweet potato, carrots, tomato paste, and stir.
• Add coconut milk, vegetable broth or water, Scotch bonnet pepper, and salt.
• Bring to a boil, reduce heat to simmer for about 20 minutes or until vegetables are tender and stew is at the desired thickness.

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.

TOOR DAL (SPLIT PIGEON PEAS)

Steps:

• Wash lentils very well before cooking. The easiest way to do this is to pass them through a sieve under running water. When the water runs clear, the lentils are washed.
• Tip the washed lentils in a pressure cooker and add water. Add ground chilli, turmeric and salt and close the lid.
• Cook on high until full pressure is built up (one whistle). Lower the heat and simmer for 4-5 minutes.
• Remove from the stove and wait for the steam to escape naturally (10-12 minutes). If you're in a hurry, you can place the cooker under cold, running water and the cooker will be depressurized instantly. You'll hear a popping sound. Don't worry, the contents won't spill out because the lid is still latched.
• Transfer the cooked lentils to a dish and prepare the tempering.

PIGEON PEAS SOUP

Steps:

• Add water to flour and mix
• Separate into small balls or long thick logs
• On medium heat add oil to the pot then add garlic until it starts to brown.
• Add frozen peas to the pot and stir for five minutes. Stirring constantly so it does not stick.
• Add two cups of water to the pot and let the peas boil until it starts to get tender.
• Once tender, add the smoked bones and an additional two cups of hot water.
• Continue to cook until the meat is cooked and you can mash the peas with a spoon until tender.
• Once the meat is tender, add the remaining ingredients: carrots, celery, pumpkin, plantains, onions, and potatoes. And continue to boil for about 20 minutes
• Add dumplings and clove to the pot.
• When dumplings have floated to the top add sugar and salt and pepper to taste
• Serve hot

PIGEON PEA SOUP WITH PLANTAIN DUMPLINGS

Steps:

• Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.
• Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.
• Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

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.

TOBAGO PIGEON PEA SOUP RECIPE - (5/5)

Steps:

• In a large soup pot, heat oil, add garlic and onion, sauté until fragrant and tender, about 4 minutes. Add celery, chives, thyme, stir to combine. Add pumpkin and carrot, stir and add pigeon peas, stir well. Add tomato sauce, cloves, and hot pepper, cook for a few minutes more. Add stock sugar, salt and pepper. Bring to a boil, cover and simmer for about 20 to 30minutes, If using fresh peas, cook for about 45 minutes. Remove hot pepper. Remove half the soup and puree in blender. Return to pot and stir, add a little more broth or water to thin if necessary. Bring to a boil, once again before