Pigeon Peas in Coconut Sauce (Bharazi)

This is also an East African dish. It is usually served with Mandazi (coconut bread). The combination of the two is heavenly! Try it for your self.


  •  1 cup dried pigeon peas soaked over night and boiled (in the pressure cooker)
  •  400 ml thick coconut milk
  •  1 medium or 2 small onions finely chopped
  •  2 cloves garlic minced
  •  1 inch ginger grated
  •  3 chilies minced
  •  1/4 tsp turmeric powder
  •  1/2 cup coriander chopped fine
  •  salt to taste


Fry the onion in medium hot pan. When golden brown, add the boiled pigeon peas and the coconut milk. Then add the garlic, ginger, chilies, turmeric and salt. Cook for 3o minutes. If necessary add a little water. Add the chopped coriander.
Serve with mandazi.

Serves 4-6