The first step is to thaw and rinse the Pigeon Peas (2 1/2 cup), then place them in a deep pot covered with Water (to taste) and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.
Peel the Taro (2) and cube into 1-inch pieces. Place the peeled and cubed taro in cool water as we start cooking, to prevent discoloration.
Heat the Coconut Oil (2 tablespoon) in a wide pan over a medium flame, then add the Onion (1) and Garlic (5 clove). Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the Red Bird's Eye Chili Pepper (3), Culantro Leaves (1 tablespoon), Cumin Seeds (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon).
Cook another 2-3 minutes. It’s now time to add your Curry Powder (2 tablespoon). Keep the heat low and cook the mixture for another 3-4 minutes as to cook off the raw curry taste.
Turn the heat up to medium and start adding the washed taro. Stir well to coat with the curry base.
Add the pre-cooked pigeon peas and stir well. Top with the Water (3 cup), add the Salt (3/4 teaspoon), and bring to a boil. Raise the heat to high.
When it comes to a boil, reduce to a simmer and cover the pot, slightly ajar, and cook until tender. It will take about an hour and 40 minutes. Add more water if necessary during the cooking process. Taste for salt near the end and adjust accordingly. You can now crush some of the taro with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining Culantro Leaves (1 tablespoon). Serve and enjoy!