Pigeon Peas with Coconut

Description
Pigeon Peas with coconut

Ingredients

 * 1 Lb pigeon Peas (dried), cleaned, soaked, and rinsed
 * 1-2 cups each of "thick" and "thin" coconut milk
 * 2-3 tbsp oil
 * 1-2 onions, chopped
 * 1 hot green chile pepper, cleaned and chopped
 * 1 tsp curry powder—or turmeric
 * salt, to taste

Directions
In a large pot, combine pigeon Peas and just enough water to cover. Bring to a boil, reduce heat, cover, and simmer until the Peas begin to become tender and most of the water is absorbed.

Stir in the thin coconut milk, continue to simmer over low heat. Add more water as necessary to prevent the Peas from becoming dry. While Peas are simmering: Heat a few tablespoons of oil in a skillet. Add the curry powder to the oil and stir for a minute. Fry the Onion and chili pepper until they are tender.

Combine the Peas and onion-chili mixture; continue to simmer until Peas are tender enough to eat. Add the thick coconut milk and simmer on the lowest possible heat for 5–10 minutes, stirring occasionally.

Serve with boiled rice.