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

 * 1) In a large pot, combine pigeon peas and just enough water to cover.
 * 2) Bring to a boil, reduce heat, cover, and simmer until the peas begin to become tender and most of the water is absorbed.
 * 3) Stir in the thin coconut milk, continue to simmer over low heat.
 * 4) Add more water as necessary to prevent the peas from becoming dry.
 * 5) While peas are simmering: heat a few tablespoons of oil in a skillet.
 * 6) Add the curry powder to the oil and stir for a minute.
 * 7) Fry the onion and chile pepper until they are tender.
 * 8) Combine the peas and onion-chile mixture; continue to simmer until peas are tender enough to eat.
 * 9) Add the thick coconut milk and simmer on the lowest possible heat for 5 – 10 minutes, stirring occasionally.
 * 10) Serve with boiled rice.