Caribbean Coconut Rice and Pigeon Peas
- ½ cup toor dal (pigeon peas)
- 1 cup water
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 medium green or red bell pepper, chopped
- 1 cup rice
- ¾ cup coconut milk
- 2 cups vegetable stock
- ⅛ teaspoon mineral salt
- ⅛ teaspoon black pepper
- ¼ teaspoon chili powder
- Pinch chili flakes
- ½ tablespoon fresh thyme, chopped
- 3 scallions, chopped
- Salt and pepper to taste
- Lime wedges
Cover toor dal (pigeon peas) with water and soak overnight. Drain soak water and rinse thoroughly in clean water. Place beans in a pan with one cup water. Simmer covered for 35 minutes or until dal is tender.
Rinse rice, drain, and set aside. Heat oil in large saucepan. Add onions, chili powder, and salt, cooking until translucent. Stir in rice and add coconut milk, pigeon peas, and stock. Cover and simmer over medium high heat for 10-15 minutes.
Add bell pepper and continue cooking, adding more stock if necessary, until rice is cooked through. Fold in scallions and thyme, season with salt and pepper.
Let cool, garnish with lime wedges and extra scallions and enjoy!