The recipe is based on one given me years ago by my friend, Jean Hicks. After washing the dried whole peas (vatana in Indian groceries), gently simmer it in water for 45 minutes. Add pared, cubed potato and one crumbled dried chili pepper. Simmer another 30 minutes or until both peas and potato are tender. Meanwhile, heat a tablespoonful of olive oil in a separate saucepan and sauté 3 Tb thinly sliced shallots until translucent. Don’t burn. Add to simmering peas ten minutes before done. Correct salt before serving in small tureens, topped optionally with chopped pistachios. Great with toasted whole wheat bread spread with organic coconut oil!