Nutty-Tart Whole Pigeon Peas

The nuttiness of whole pigeon peas appeals to my desire for texture in a curry, and here provides a firm backdrop for tart kokum and tomato. This curry is very mellow, in the absence of chiles or ground pepper of any kind. If you do wish for a little heat, as I often do, serve a few slivers of fresh Thai, cayenne, or serrano chiles alongside the dal, with rice or bread.