tag:blogger.com,1999:blog-2019364330275165959.post-76736148598541248572007-06-21T02:45:00.000-04:002007-06-21T02:45:00.000-04:002007-06-21T02:45:00.000-04:00Cynthia, thanks for the detailed reply!<BR/><BR/>Packets of toor dal used to be labeled as split pigeon peas till recently. I looked up pigeon peas and found <A HREF="http://en.wikipedia.org/wiki/Pigeon_pea" REL="nofollow">this on Wikipedia</A> and <A HREF="http://www.angur.com/factsheet.htm" REL="nofollow">this</A> from a manufacturer/processor of toor dal.<BR/><BR/>Do let me know if any of this makes sense. There is a picture of pigeon peas from Trinidad & Tobago on the wiki link and the peas look divine!<BR/><BR/>I haven't cooked with fresh pigeon peas. I'm not sure I will get them in any form other than frozen though. Could you email me the recipe for this rice whenever you get a chance? polarmate at gmail dot com<BR/><BR/>Thaks a ton, Cynthia!Manishahttp://indianfoodrocks.blogspot.comnoreply@blogger.com