I'd never heard of pigeon peas until I got Iyer's cookbook. It's odd that they haven't become better known in other cuisines, though, because they're really good. They have an unusually rich, full flavor, which may be why they're used a lot in South Indian food, which is not only often vegetarian but in some cases doesn't use onions or garlic, either. And they don't seem to have as many, er, digestive consequences as some other kinds of beans. They cook fast, too.
If you want to try them and have access to an Indian grocery (I know you live in a little town, but I guess you get to Melbourne once in a while?), you'll find them as "toor dal" or possibly "tuvar dal." They're small, golden-brown split beans. (The whole ones are also available, but hardly any recipes seem to call for them.)
as someone doing the same thing
I'd love to hear about what you've been cooking and eating, if you feel like posting about it.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2013-11-14 03:50 am (UTC)If you want to try them and have access to an Indian grocery (I know you live in a little town, but I guess you get to Melbourne once in a while?), you'll find them as "toor dal" or possibly "tuvar dal." They're small, golden-brown split beans. (The whole ones are also available, but hardly any recipes seem to call for them.)
as someone doing the same thing
I'd love to hear about what you've been cooking and eating, if you feel like posting about it.