Pigeon Peas Curry with Ginger and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, slow-simmered curry featuring tender pigeon peas, fresh ginger, and aromatic spices that pairs perfectly with steamed rice. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs dried pigeon peas, large, finely chopped onion, medium, finely chopped tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
  2. Step 2: Add 1 large onion (finely chopped) and sauté until golden brown, about 5 minutes.
  3. Step 3: Add 2 medium tomatoes (finely chopped), 1-inch fresh ginger (grated), and 2 garlic cloves (minced). Cook for 5 minutes until tomatoes soften and oil separates.
  4. Step 4: Stir in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp salt. Cook for 1 minute until aromatic.
  5. Step 5: Add 1 cup soaked and drained dried pigeon peas and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until peas are tender.
  6. Step 6: Uncover and cook for 5 more minutes to thicken. Stir in 2 tbsp fresh cilantro and serve hot.

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Frequently asked questions

How long does Pigeon Peas Curry with Ginger and Turmeric take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pigeon Peas Curry with Ginger and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried pigeon peas from drying out.

Can I substitute ingredients in Pigeon Peas Curry with Ginger and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pigeon Peas Curry with Ginger and Turmeric for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pigeon Peas Curry with Ginger and Turmeric vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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