For a bit of background:
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain high levels of protein and the important amino acids. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. In India, split pigeon peas (toor dal) are one of the most popular, being an important source of protein in a mostly vegetarian diet (Wikipedia).
Back to the story, in order to properly accompany my Indian dinner, I bought frozen naan bread which I baked and toped with fresh garlic and olive oil. Naan bread is a popular South Asian flatbread, usually cooked in a tandoor oven, creating pockets of air from the heat, and a soft chewy constancy inside. To me, Indian food is nothing without this amazing bread to dip the lovely sauces in. When I came around to making the sauce, I added too many peas, which crowded the pan and decreased the silkiness and richness of the butter masala sauce I love so much. Like I've mentioned earlier, the peas never completely softened, making them a bit hard to eat. The recipe calls for a dash of cream to be poured in at the last minute, yet I used milk instead because I had no cream. I believe this altered the effectiveness of the dish. Without the cream, the sauce falls a little flat. In conclusion, I am glad I decided to brave the unknown, because next time I try my hand at Indian, I'll know all the do's and don'ts, so stay tuned!