Pigeon Peas Rice Recipe | How to Make Pigeon Peas with Rice | Rice Recipes | Infoods

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar is a cost-effective acid substitute.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Green onions are a more economical option.

Place a pot over high flame and add cooking oil.

Add chopped onion, garlic, and ginger; sauté until the onions are soft and sweet and the garlic and ginger are fragrant.

Add black pepper, garlic powder, paprika, cumin seeds, fennel seeds, and crush in a seasoning cube; stir to combine.

Add the pigeon peas and toast for about one minute to absorb the flavors from the spices.

Add one dried chili and 1 teaspoon of tomato paste; add a splash of water.

Wash and soak the pigeon peas for around 20 minutes and boil them in a pressure cooker until tender.

Wash the rice until the water runs clear and soak for about 20 minutes before cooking.

Stir in the rice with the pigeon peas and toast for about a minute.

Add 1 cup of basmati rice and 2 cups of water; check the seasoning and adjust if necessary.

Cover and simmer on low for around five minutes until the rice is cooked.

Cooking Techniques

Equipment Needed

Spice Level: