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Pigeon Peas (Cajanus cajan)

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Ingredient Spotlight

We grew a small amount of pigeon peas. They're not New World, in fact, they probably originate in Asia. You don't see them much in Mexico but in Central America, they're very popular. In India, they're known as toor dal.

Pigeon-pea-raw

I cooked them with onion, garlic, a splash of oil and water. They smell like overcooked peas and don't taste much better. I hate to let a pot go to waste. Is there some way to prepare them that I might like? It doesn't have to be Latin. I feel like a cad for not being thrilled by a legume!

Pigeon-pea-cooked

I was thinking I could puree them and make some kind of patty out of them.
Any help appreciated!



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