Pigeon Peas cooked in a mild coconut curry, enjoyed with Mahambri – a traditional East African breakfast!
Baharazi is a traditional pigeon pea mild coconut curry dish enjoyed with Mahambri’s in East African coastline areas. This is a very simple, mild curry with very few spices eaten for breakfast. Mahambri is used to scoop up some curry, a little hint of sweet with coconut is a perfect bite. I have fond memories of being on vacation at the beach and waking up to a yummy breakfast of hot Mahambri, bharazi and Malai. Now that is a perfect breakfast!
In many places pigeon peas are available in cans or frozen. If not available, the same recipe can be made using Lilva (Green) Tuvar sold frozen at Indian stores. Both work really well. If using frozen you can cook in pressure cooker, if using canned you can cook on stovetop in regular pot as it cooks very fast. Pigeon Peas are very popular in South American cuisine and are known as gandules, most commonly cooked with rice. You may also find them at Latin food stores near you.
Coconut milk is a key component that flavors the curry. Use thick first pressed gata coconut milk fresh, powder or canned. See the tips section for a trick on how to thicken up the gravy! There are some whole warm spices that give it great flavor, but completely optional.
Makes 4-5 servings
Time: 30 mins
Ingredients:
- 2 cups Pigeon peas
- 1 cup small diced Onion
- 1 tsp of ginger garlic paste
- 1/2 tsp salt
- 1/2 tsp cumin coriander powder
- 2 tbsp oil
- 2 cups of coconut milk or (2 cups water + 3/4 cup coconut powder)
- Optional thickener: 1/4 cup dry potato flakes, adjust to thickness of gravy desired
- Optional: 1/2 tsp black mustard seeds (rai)
- Optional: 1/2 tsp cumin seeds (jeera)
- Optional: 1 cinnamon stick
- Optional: 1 elcho or 3 green cardamom (elaichi)
- Optional: 6 curry leaves
- Optional: 1/4 tsp turmeric powder (haldi)
- Optional: 1/4 cup of dry mashed potato flakes (Plain)
Method:
- In a pressure cooker (for frozen raw peas) on medium high heat, add oil, whole spices, curry leaves, heat till they splutter, approximately 2 mins.
- Add onion, stir fry till lightly golden, approximately 4 mins.
- Add ginger garlic paste, stir fry for 30 secs
- Add peas, water and all the powder spices along with salt. Stir together.
- Close pressure cooker lid, reduce heat to medium and cook for 30 mins. If using canned peas which are already soft, no need to pressure cook, move to next step.
- Once the pressure has reduced and lid can be opened, stir in the coconut powder or coconut milk and potato flakes. Bring to a boil, continue boiling till you get the curry thickness you like. Peas should be completely soft but staying whole.
- Optional: garnish with chopped coriander leaves. Serve hot with Mahambri, roti or rice and Enjoy!
Tips:
- If you need a thickener, you can use dry mashed potato flakes, YES. Add 1/4 cup of flakes at step # 6. No one will be able to guess or taste potatoes in it!
- This curry freezes very well, so leftovers can be frozen and enjoyed another time.