Ingredients
1 cup dried pegeon peas; soaked over night, and boiled (in the pressure cooker)
1 400gm can of coconut milk
1 medium onion or 2 small; finely chopped
2 clove garlic; minced
1 inch ginger; grated
3 chillies; minced
1/4 tspn tumeric powder
1/2 cup coriander; chopped fine
1 tbspn vegetable oil
salt to taste
Method
1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.
2. Then add the garlic, ginger chillies and tumeric and salt.
3. Cook for 3o minutes. If neccessary add a little water. Add the chopped coriander.
4. serve with mandazi.
My husband loved it, I put more coconut though. It reminded him of Africa.
ReplyDeleteYou can take a third of the curry and blend it (peas and all) and add it back to the pot to thicken it.
ReplyDeletehello pigeon peas r nt available here in malaysia and i hav been crving mbarazi n mandazi for so long...is thee a substitute i could use to make this?
ReplyDeleteI love this recipe and will be cooking it pronto! There used to a restaurant in Malindi, Kenya called the Palantine where I would go to eat and this was one of my favourite dishes on the menu. Thanks!
ReplyDeleteHi Saju,
ReplyDeleteI made this recipe last night and it turned out great. I was surprised at how easy it was. I rarely cook but i am inspired to keep on trying new recipes. Thank you for this website!