Pigeon Pea Soup 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.

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.

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.

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.

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