Hazrams Soupy Pigeon Peas Recipes

PIGEON-PEA SOUP

Pigeon-Pea Soup image

Categories Soup/Stew Garlic Pepper Pork Vegetable Lunch Sausage Hot Pepper Butternut Squash Spring Plantain Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

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

Hazram's Soupy Pigeon Peas image

Number Of Ingredients 17

Ingredients

2 to 3 tablespoons Tamarind Paste
2 tablespoons South Indian Sambar Powder or store-bought
1 cup split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
5 cups water
1 1/2 teaspoons black mustard seeds
1/8 teaspoon ground asafoetida
1to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh curry leaves, or 1 tablespoon dried
2 tablespoons ground coriander
1 teaspoon ground dried fenugreek leaves
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 to 3 tablespoons peanut oil
5 to 7 dried red chili peppers, such as chile de arbol, with stems
1 small onion, cut in half lengthwise and thinly slcied
1 large tomato, coarsely chopped
1/2 cup finely chopped fresh cilantro

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.

Nutrition Facts : Nutritional Facts Serves

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