Peas Dhal | Curry Peas | Curry Pigeon Peas

Peas dhal is essentially curry peas that’s mashed to attain the consistency of the traditional split peas dhal.

Our second meal on any trip to Trinidad is usually curried duck, peas dhal and dhalpuri made my mother and sister in law. Just in case you are curious, the first meal is doubles. It is considered a snack, but after two you are venturing in the meal category.

Peas dhal is a mild curry that allows the main ingredient to shine. It can be served as a main vegan course or as a side dish. Whichever way you decide, I am certain you will enjoy.

It is important to use fresh or frozen green pigeon peas, also known as gandules verdes. In Trinidad you can buy peas in the market, shelled or unshelled rom December thru March, but here in NY we have to settle for the frozen peas which works just as well.

You can enjoy with rice or any type of roti including dhalpuri, sada roti, paratha (buss up shot), dosti roti or aloo roti. It also delicious as the supporting character to curry chicken, stewed chicken, curry fish, fried fish or tomato choka.

PEAS DHAL | CURRY PEAS

Peas dhal is essentially curry peas that’s mashed to attain the consistency of the traditional split peas dhal. Our second meal on any trip to Trinidad is usually curried duck, peas dhal and dhalpuri made my mother and sister in law. Just in case you are curious, the first meal is doubles. It is considered a snack, but after two you are venturing in the meal category. Peas dhal is a mild curry that allows the ingredient to shine. It can be served as a main vegan course or as a side dish. Whichever way you decide, I am certain you will enjoy.

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Course: Breakfast, dinner, lunch, Side Dish

Cuisine: Caribbean, Indian, Trinidadian

Keyword: CURRIED PIGEON PEAS, CURRY PEAS, CURRY PIGEON PEAS, PEAS DHAL

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6

Calories: 135kcal

Ingredients

• 13 oz green pigeon peas
• ¼ cup extra virgin olive oil
• 1/2 tsp whole cumin seeds
• 1 teaspoon curry powder
• 1/2 tsp turmeric
• ¼ onion chopped
• Hot pepper
• 1 tbs green seasoning
• 2 cloves garlic minced
• 1 tsp salt or to taste
• 2 cups hot water

Instructions

• Pick and rinse peas and place in a saucepan with 7 cups water-boil for 15 mins and drain.
• Heat oil in a heavy bottomed pot (dutch oven) over medium heat. Add cumin seeds and cook for 1 minute, then onion and hot pepper and cook until they begin to brown.
• Add curry, turmeric, green seasoning, garlic and cook for 1 minute. Add 1/2 cup water and cook until curry is grainy and fragrant.
• Add drained pigeon peas, salt and stir to coat with the curry. Cook for 2 -3 minutes until the peas begin to stick to the pot.
• Add about 2 cups of water, bring to a boil, reduce heat back to medium and cook for 5 minutes. Mash ½ of the peas with the back of the spoon or dhal ghutney. Feel free to add more water to create as much sauce as you like. Keep in mind that it thickens as it cools. Taste and add more salt if required.
• Serve with roti or rice.

Video

Notes

IMPORTANT TO USE FRESH PIGEON PEAS AND NOT SWEET PEAS OR DRIED OR CANNED PEAS FOR BEST RESULTS. 

Nutrition

Calories: 135kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 392mg | Potassium: 176mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg