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1
The night before or a few hours before you want to make this dish, soak the pigeon peas in water.
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2
Change out the water 2-3 times.
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3
Right before you are ready to make the dish, rinse the pigeon peas under water until the water runs clear (about 4-5 rinses).
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4
In a large skillet over medium heat, heat the butter and olive oil together.
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5
Add the onion and saute for about 10 minutes, or until the onions are lightly golden brown and translucent.
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6
Then add the garlic and cook for another 2-3 minutes.
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7
Next, add in your drained pigeon peas, 3 cups of water, and the turmeric, chili powder, cumin and coriander.
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8
Turn the heat to medium low and cover the skillet.
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9
About every 20-30 minutes, you will want to stir the mixture.
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10
If it the pigeon peas begin to look dry, you will want to add some water, about 1/2-1 cup at a time.
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11
Overall, I added more water about 3 times, totaling about 5 cups of water in all.
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12
Cook on medium low until the peas are tender and very thick, about 3 hours.
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13
When the mixture is nice and thick and the peas are tender, add salt, pepper, lemon juice and tomatoes and cook for another 3-5 minutes.
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14
Serve with brown rice, vegetables and whole wheat naan.
