I'm in love with pigeon peas! I just treat the buggers like a lentil. I normally leave them on the tree until they are way dry and shell them. You can soak them overnight like a split pea but I don't!
I picked some fresh pods today as well, and I'll muck about with them and report back - I suspect they are best used like a canned lentil.
Thinking of them as a lentil rather than peas means that I will either dry them to store or use them in a soup/stew style dish. Known as Toor Dal, the dried ones get mushy in a pressure cooker in about 15 minutes. I did a vego pasta dish tonight that was a big hit.
We were feeding them to kindergarten kids yesterday during a school garden visit.Fresh picked with green pods.The greens are very versatile if you pick and freeze them and are sold as such in Indian grocers.
Apparently they don't give the side effects you may get from lentils either. A real win-win.