1/2 c split yellow pigeon peas
2 T canola oil
1 t mustard seeds
1 onion, finely chopped
1 green pepper, chopped
1 carrot, peeled and finely chopped
4 cloves garlic, finely chopped
1.5 lb chicken thighs, cubed
1/4 c fresh cilantro, finely chopped
1 T madras curry powder
1.5 t coarse salt
1 c unsweetened coconut milk
1 c peas
1 tomato, cubed
1/2 t black peppercorns, coarsely cracked
Place pigeon peas in a saucepan and rinse with water. The water will be cloudy. Drain and rinse as many times as need be until the water comes clear. Drain. Add 2 c water and bring to a boil, then simmer for 20 min.
In a large saucepan, heat the oil and add the mustard seeds. COVER THE PAN. The mustard seeds turn into little pieces of hot-oil-covered shrapnel when they're popping. When they're done being evil little bastards (shouldn't take longer than a minute), add the onion, pepper, carrots and garlic. Cook for 10-15 min, then add the chicken and sear. Add cilantro and curry powder. Cook for 1 minute, then add 3 C water and deglaze the pan. Add salt and allow to boil for 10-15 min.
Drain the pigeon peas and blenderize. Add the puree to the pot o' stuff. Add peas, coconut milk and tomato; cook for 5-10 min, then stir in pepper.