Bowls of Lemony Yellow Pigeon Peas ©

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Ingredients

  • 1 preserved lemon quartered (see below image)
  • 1 Tablespoons coconut oil (traditional method)
  • 2 garlic cloves minced
  • 2 shallots diced
  • 1/8 cup nutritional yeast
  • 1 inch knob of ginger, grated
  • 1 1/2 inch knob of fresh turmeric, grated
  • 1 1/2 teaspoons dry fennel seeds
  • 1/2 teaspoon cracked pepper
  • 1 teaspoon sea salt
  • 1 1/2 cups Yellow Indian Split Pigeon Peas, rinsed
  • 3 cups water + 2 cups preserved lemon water
  • 1 dry Indian red chili pod
  • new potatoes or rice (optional)

Stove Top Preparation:

  1. Blend one persevered lemon with 2cups water. Set aside.
  2. In a soup pot over medium heat melt 1 tablespoon coconut oil and sauté shallots and garlic until translucent, 2 to 3 minutes.
  3. Add 1/8 cup nutritional yeast and toast lightly.
  4. Add turmeric, ginger, fennel seeds, cracked pepper, and salt / quickly toast aromatics.
  5. Add Indian Yellow Split Pigeon Peas.
  6. Now add 2 cups of the lemon water plus 3 cups of clear water.
  7. Add one whole dry chili pod.
  8. Bring to a boil, cover and simmer for 1 hour 30 minutes, or until peas are soft and creamy.
  9. Ladle into bowls and serve with cilantro, yogurt, red radish slices, pickled poblano chili peppers, and black mustard seed.
  10. Note: If peas are pre-soaked for eight hours, cook time may be reduced.

Pressure Cooker Preparation:

  1. Blend one persevered lemon with 2 cups water. Set aside.
  2. Using a light setting on your pressure cooker, sauté shallots and garlic with 1 tablespoon coconut oil until translucent, 2 to 3 minutes.
  3. Add 1/8 cup nutritional yeast and toast lightly.
  4. Add turmeric, ginger, fennel seeds, cracked pepper, and salt / quickly toast aromatics.
  5. Add Indian Yellow Split Pigeon Peas.
  6. Add 2 cups of the lemon water plus 3 cups of water.
  7. Add one whole dry chili pod.
  8. Lock lid and cook using a light setting for cooking beans and legumes.
  9. Ladle into bowls and serve with cilantro, yogurt, red radish slices, pickled poblano chili peppers, and black mustard seed.

Optional Condiments

• yogurt
• cilantro
• black mustard seed
• red radish slices
• pickled poblano chilis

Debbie’s Notes:

For a heartier meal ladle the cooked peas over new boiled potatoes or hot steamed rice.

New potatoes have thin, wispy skins and a crisp, waxy texture. The young potatoes are unlike their fully growncounterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are particularly suited to this dish. (BBC Good Food Glossary)

Serving: 4 

 

All recipes provided by: AlmostVeganCookingSchool.com