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Bharazi (Pigeon Peas) Bhatt

Sukaina Nasser Mamado
Eating legumes (beans, lentils, chickpeas, peas), as a source of fibre and plant based protein, may help to keep blood sugars in check, prevent some types of cancers, and support a healthy gut and heart. And if that isn't enough of a push to enjoy legumes more often, they're also good for the planet - with a low carbon foot print.
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Prep Time 2 hours
Total Time 2 hours
Course Main Course, Rice Dishes
Cuisine African, Indian
Servings 2

Ingredients
  

  • 1 cup  rice,washed and soaked for 1/2 hours
  • 1 fresh tomato,finely chopped
  • 1 fresh small onion 
  • 250 grams potatoes,peeled and quartered
  • 100 grams pigeon peas,tinned or frozen
  • 1/2 cup oil
  • 1/3 pkt coconut cream
  • 2 sticks of cinnamon 
  • 2 pods of cardamom
  • 2 cloves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon garlic paste
  • 4 whole green chillies
  • 1 teaspoon coriander/cumin powder
  • 1/2 teaspoon turmeric
  •  salt to taste
  •  coriander leaves to garnish

Instructions
 

  • Heat the oil in a saucepan
  • Add the cardamom, cinnamon slicks, cloves and cumin seeds and never viith a lid
  • When they splutter add the onions arvi fry to a light brown colour
  • Add tomato, garlic, turmeric, green chillies, satt and coriander/cumin powder
  • Fry for 5 minutes and add the pigeon peas and potatoes. Cook until all oozes out
  • Add coconut cream dissolved In 1'A cups of hot water. Mix well
  • Bring to the boil and add the drained rice
  • Mix well and cook on high heat for 5 minutes
  • Simmer on low heat until the rice is cooked and liquid is absorbed
  • Gamish with coriander leaves before serving
    N.B. Can use black-eyed peas (chore) instead of pigeon peas