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Healthy Recipes using Split Pigeon Pea

Spicy Split Pigeon Pea Curry

A rich and flavorful curry made with split pigeon peas, infused with aromatic spices and coconut milk for a creamy texture.

Ingredients
  • 1 cup split pigeon peas
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, diced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1-2 green chilies, chopped
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. Rinse the split pigeon peas and soak them for 30 minutes.
  2. In a pot, sauté onions, garlic, and ginger until golden brown, then add tomatoes and spices.
  3. Add the soaked peas and coconut milk, simmer until cooked, and garnish with cilantro.

Split Pigeon Pea Salad with Avocado

A refreshing salad combining split pigeon peas with creamy avocado, crunchy vegetables, and a zesty lime dressing.

Ingredients
  • 1 cup cooked split pigeon peas
  • 1 ripe avocado, diced
  • 1 bell pepper, chopped
  • 1 cucumber, diced
  • 1/4 red onion, finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. In a large bowl, combine cooked split pigeon peas, avocado, bell pepper, cucumber, and onion.
  2. Drizzle with lime juice, season with salt and pepper, and toss gently.
  3. Garnish with fresh parsley before serving.

Split Pigeon Pea and Quinoa Bowl

A nutritious bowl featuring split pigeon peas and quinoa, topped with roasted vegetables and a tahini dressing.

Ingredients
  • 1/2 cup split pigeon peas
  • 1/2 cup quinoa
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 carrot, sliced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp tahini
  • Water to thin tahini
Instructions
  1. Cook split pigeon peas and quinoa separately according to package instructions.
  2. Toss diced vegetables with olive oil, salt, and pepper, then roast at 400°F for 20 minutes.
  3. Combine cooked peas and quinoa in a bowl, top with roasted vegetables, and drizzle with tahini.

Split Pigeon Pea Soup with Spinach

A hearty and nutritious soup made with split pigeon peas, fresh spinach, and a blend of spices for a comforting meal.

Ingredients
  • 1 cup split pigeon peas
  • 4 cups vegetable broth
  • 2 cups fresh spinach
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onions, garlic, carrots, and celery until softened.
  2. Add split pigeon peas, vegetable broth, and spices, then simmer until peas are tender.
  3. Stir in fresh spinach just before serving.

Split Pigeon Pea Tacos

Delicious and healthy tacos filled with spiced split pigeon peas, topped with fresh salsa and avocado.

Ingredients
  • 1 cup cooked split pigeon peas
  • 1 tsp chili powder
  • 1 tsp cumin
  • 8 corn tortillas
  • 1 avocado, sliced
  • 1 cup salsa
  • Fresh cilantro for garnish
Instructions
  1. In a skillet, heat cooked split pigeon peas with chili powder and cumin until warmed through.
  2. Warm corn tortillas in a separate pan or microwave.
  3. Assemble tacos by filling tortillas with spiced peas, topping with salsa, avocado, and cilantro.

Split Pigeon Pea and Vegetable Stir-Fry

A quick and colorful stir-fry featuring split pigeon peas and an array of vibrant vegetables, perfect for a healthy meal.

Ingredients
  • 1 cup cooked split pigeon peas
  • 1 cup mixed vegetables (bell peppers, broccoli, carrots)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 inch ginger, grated
  • Sesame seeds for garnish
Instructions
  1. In a wok, heat sesame oil and sauté garlic and ginger until fragrant.
  2. Add mixed vegetables and stir-fry until tender-crisp.
  3. Stir in cooked split pigeon peas and soy sauce, and serve garnished with sesame seeds.

Split Pigeon Pea Hummus

A healthy twist on traditional hummus, using split pigeon peas for a protein-packed dip, perfect for snacking.

Ingredients
  • 1 cup cooked split pigeon peas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 clove garlic
  • Salt to taste
  • Water to thin
Instructions
  1. In a food processor, combine cooked split pigeon peas, tahini, olive oil, lemon juice, garlic, and salt.
  2. Blend until smooth, adding water as needed to reach desired consistency.
  3. Serve with fresh veggies or whole grain pita.

Split Pigeon Pea and Sweet Potato Patties

Crispy and flavorful patties made with split pigeon peas and sweet potatoes, perfect for a healthy snack or meal.

Ingredients
  • 1 cup cooked split pigeon peas
  • 1 medium sweet potato, cooked and mashed
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tsp cumin
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, mix cooked split pigeon peas, mashed sweet potato, breadcrumbs, egg, and spices until combined.
  2. Form mixture into patties and heat olive oil in a skillet.
  3. Fry patties until golden brown on both sides, then serve warm.

Split Pigeon Pea and Kale Stuffed Peppers

Colorful bell peppers stuffed with a savory mixture of split pigeon peas, kale, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked split pigeon peas
  • 2 cups kale, chopped
  • 1 onion, chopped
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup tomato sauce
Instructions
  1. Preheat oven to 375°F and prepare bell peppers in a baking dish.
  2. In a skillet, sauté onions until soft, then add kale and cook until wilted.
  3. Mix in cooked split pigeon peas, spices, and tomato sauce, then fill each pepper half and bake for 25 minutes.

Split Pigeon Pea and Brown Rice Pilaf

A wholesome pilaf made with split pigeon peas and brown rice, seasoned with herbs and spices for a nutritious side dish.

Ingredients
  • 1 cup brown rice
  • 1/2 cup split pigeon peas
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 tsp thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil
Instructions
  1. In a pot, heat olive oil and sauté onions until translucent.
  2. Add brown rice, split pigeon peas, broth, thyme, salt, and pepper, then bring to a boil.
  3. Reduce heat, cover, and simmer until rice and peas are tender, about 40 minutes.