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Now add the diced pepper and give it a quick stir. Rinse and drain the pigeon peas then add it to the pot at this point. Turn up the heat, add the water, diced tania, salt, black pepper and shado beni. Bring to boil, then reduce to a simmer and cook for about 35-40 minutes with the lid slightly ajar. If youâre using canned pigeon peas, cook for about 1/2 hr.
Directions: 1  Wash and soak dried peas overnight or for 8 hours in water. 2  Drain water from peas and cook in pressure cooker with 3 cups fresh water and salt for 4 whistles over medium flame or until peas turn soft. 3  Heat oil in a pan or kadai over medium flame.  Add chopped tomatoes and cook for approx 3 minutes.