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Bharazi Recipe

Bharazi is a dish of pigeon peas simmered in coconut milk, typically served for breakfast along with mandazi, or sweet coconut donuts.

Ingredient:

  • 1 cup dry pigeon peas or 1 (19-ounce; 540ml) can pigeon peas (use black pigeon peas)

  • 1 tablespoon sunflower oil

  • 1 tablespoon finely cut onion

  • 1/2 cup finely chopped tomato (1 small)

  • 1 (13-ounce; 394ml) can coconut milk or cream

  • 1/4 teaspoon Indian chile powder

  • 1/8 teaspoon turmeric, optional

  • 1 whole chile, slit down the sides (jalapeño or serrano)

  • 1/4 teaspoon garlic paste (optional)

  • 1/2 teaspoon green chile paste and/or sambal oelek, or to taste

  • 1 tablespoon lemon juice

  • 1 tablespoon finely cut coriander leaves

Recipe Direction :

  1. Soak the dry pigeon peas in water overnight then rinse in several changes of water, drain, then add 2 cups of fresh water and the peas to a saucepan and boil on high until tender, about 20 minutes. Drain and set aside.

  2. Heat the oil in a saucepan and fry the onion until light gold, then add the tomatoes and cook till soft and mushy.

  3. Stir in the coconut milk or cream, chilli powder, turmeric (if using), whole chilli, garlic and chilli paste, and lemon juice together and cook on medium-high heat till it comes to a boil.

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

  5. Add the coriander leaves and continue to simmer for another 10 minutes.

  6. Enjoy with Mandazi for an amazing breakfast treat or as a vegetarian meal with coconut rice.