I happened to purchase pigeon peas, cow peas, and moth beans at an Indian market at some point while picking up other spices. The poor pulses pouted in the pantry for months until I found these recipes.
Arroz de Gandules
http://www.foodnetwork.com/recipes/tyler-florence/pigeon-pea-rice-arroz-de-gandules-recipe/index.html
You'll need to add (lots) more lime juice and (a bit to a lot) more salt.
I didn't have annatto seeds, so I substituted about 1 tsp ground safflower (you could probably substitute a bit of turmeric and paprika, but it will have a stronger flavor).
I only cook the pigeon peas for 1/2 hour, instead of 1.5 hours.
Curried Cowpeas
http://www.africanfoods.co.uk/cowpeas-recipe.html
This reminds me a bit of ethiopian food. Read the recipe all the way through before starting - you have to soak the cowpeas overnight and boil for an hour before you can actually cook them.
Matki Usal (Moth Bean Delight)
The texture takes some getting used to. They are small, and hold their firmness, so I thought they weren't done.
http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpv13.tdf?0
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