Pigeon Peas
Home Up About us About our Products Our Favorite Sites Recipe How tos ENTER OUR STORE Shipping Information Additional Shipping Search SHS - Class of 1965 Ordering Information

Pigeon Peas From Barry Farm Foods

 Click here if you would like to purchase this item or look at other items from the same category listing.
Current pricing and bulk discounts are shown on the category page.

 

List of Ingredients

Pigeon peas


Pigeon peas go back at least 3000 years. Their origin is thought to be most likely Asia.  From there they traveled to East Africa and then on to the American continent. 

They have even been discovered in Egyptian tombs, with dates going back to 2,200 and 2,400 BC.

Pigeon peas are also known as red gram, Congo pea, and Congo bean.

Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World.  Pigeon peas are an important grain legume crop of rain fed agriculture in the semi-arid tropics.

The three main pigeon pea producing regions of the world are India, East Africa and Central America.  They are grown in more than 25 tropical and sub-tropical countries.

They have a strong flavor, and are particularly popular in the South and in the Caribbean.

 

RECIPE

5 Dahl Soup

3/4 c mung beans
3/4 c pigeon peas
3/4 c yellow split peas
3/4 c green split peas
3/4 c garbanzo beans
10 c water
3 T chicken broth powder
1 T turmeric
3 T coriander
2 T sliced ginger root, shredded
3/4 c Ghee or clarified butter
1 T sea salt
4 oz fresh spinach
2 T whole cumin seeds
2 T minced green chilies
2 bay leaves
1/2 t. asafetida
1 t cayenne
2 t. garam marsala
2 T. coriander

Sort and wash legumes.  Combine in bowl and soak in hot water 1 hour.  Drain.

Combine legumes with stock, turmeric, coriander, ginger root and 1/4 c Ghee in large pot.  Bring to boil and reduce to simmer, cooking covered 1 1/2 hours.  Stir occasionally.

Remove from heat and add salt.  Beat soup with whisk until smooth.  Add coarsely chopped spinach and cook gently for about 10 min.

Heat remaining ghee.  When hot add cumin and chilies.  Fry for 20 seconds then add bay, asafetida and cayenne.  Stir cooking a few seconds and add 1/2 c water.  Cook for a minute and pour into soup.  Sprinkle with garam marsala and coriander and serve.

 

 


Nutrition Facts
per serving
1/2 cup boiled, drained
Amount per serving
Calories87
Calories from fat9
% Daily Value *
Total Fat 1g2%
Saturated Fat 0.3g2%
Cholesterol 0mg0%
Sodium 4mg0%
Total
Carbohydrate 14.9g
5%
Dietary Fiber 4.7g19%
Protein 4.6g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
10.3% of calories from Fat
68.5% from Carbohydrates
21.1% from Protein