Bharazi (Pigeon Peas in Coconut Cream) Recipe

1. Soak the dry pigeon peas in water in a single day then rinse in numerous changes of water, drain, then add 2 cups of latest water and the peas to a saucepan and boil on extreme until tender, about 20 minutes. Drain and put apart.

2. Heat the oil in a saucepan and fry the onion until mild gold, then add the tomatoes and put together dinner till comfy and mushy.

3. Stir inside the coconut milk or cream, chilli powder, turmeric (if using), full chilli, garlic and chilli paste, and lemon juice collectively and put together dinner on medium-high heat till it entails a boil.

4. Stir inside the cooked (or canned) pigeon peas, lower the heat to medium and simmer for 10 minutes.

5. Add the coriander leaves and proceed to simmer for a further 10 minutes.

6. Have the benefit of with Mandazi for an amazing breakfast cope with or as a vegetarian meal with coconut rice.

Notes

Do you have to be mindful to soak dried pigeon peas in a single day, the recipe will come collectively shortly, otherwise you probably can protect canned pigeon peas obtainable. Though the dish will worth a bit further to make, it’s nonetheless very low-cost.

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