Pigeon peas are found in 3 forms: fresh, dried and ground (flour). If selected when fresh, look for those that have a velvety, smooth skin with even color, avoiding any that are pale, shriveled or have brown spots.

Wrap in plastic and store in the vegetable drawer of the refrigerator to keep fresh for up to two days.

Pigeon Peas can be served in the same manner as green peas, combining them with other vegetables such as carrots and cauliflower. They require a cooking time slightly longer than garden peas and when eaten are not quite as sweet, due to a lower sugar content. Also, the Pigeon Peas have a higher starch content.

Click here for the basic recipe

Dried, pigeon peas are a main ingredient in Indian dals, Caribbean and African rice dishes, soups and stews. They are sometimes paired with green mango and fresh coconut. 

In India, toor dal has been a staple food for a very long time.

Bahamas
Peas 'n' Rice is a staple vegetable dish of the first Bahamians. Today it is a cornerstone of the islands' diet and includes onions, celery, tomatoes, rice and pigeon peas, all perfectly spiced.