Pigeon Peas


  • 1 tablespoon vegetable oil
  • 1 tablespoon coriander seeds
  • 1 tablespoon of cumin seeds
  • 1 small chili pepper, finely chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1/2 a teaspoon of turmeric
  • 2 tomatoes, diced
  • 1 cup of coconut milk
  • 1 cup of dry pigeon peas, soaked overnight and pressure cooked for 10 minutes
  • 1-2 tablespoons of vegan butter
  • Salt to taste
  • Garnish with cashew pieces and cilantro


Heat the oil in a pan. Add the coriander and cumin seeds and fry for about 30 seconds. Add the chili, onion, garlic and cook until softened. Stir in the turmeric. Add the tomatoes and coconut milk and cook until it’s reduced by about 1/3 and thickened. Stir in the peas. Stir in vegan butter before serving over rice.