If using frozen peas, defrost and rinse under running water, then drain.

Place the pigeon peas in a pot and add enough water to cover them by several inches. Boil over medium-high heat for 15–20 minutes. Drain and rinse with fresh water.

Heat the olive oil in a heavy-bottomed pot over high heat.

Add the chopped onion and hot pepper. Sauté until the edges of the onion are browned. Add curry leaves if using and cook for 1 minute.

Stir in the curry powder, turmeric, cumin, and green seasoning. Add ½ cup of water. Cook for about 5 minutes until the mixture becomes grainy, fragrant, and separates from the oil.

Add the drained pigeon peas, potatoes, scallions, culantro, and salt. Mix well to coat with the curry mixture. Cook for about 5 minutes, stirring occasionally.

Pour in 4 cups of hot water or enough to cover the ingredients by 1–2 inches. Bring to a boil.

Reduce heat to low, cover, and simmer slowly for 30–40 minutes, stirring every 5–10 minutes to prevent sticking.

If the mixture starts to stick before fully cooking, add 1 cup of hot water and continue cooking until the peas are soft, the potatoes are tender and beginning to break down, and the sauce is thickened but not fully dry.

Taste and adjust salt as needed before serving.