This recipe is adapted from my friend Noorbanu Nimji’s
A Spicy Touch cookbook series. While living in Kenya, she made thistraditional East African breakfast dish for her family. Pigeon peas are amember of the legume family, and are commonly used in African andIndian dishes. They are inexpensive, loaded with protein and fibre andcan help keep you feel full until your next meal.
1 cup (250 ml) dry brown pigeon peas or 1 19-oz. (540-ml) can blackpigeon peas (available at many Wal-Marts and Superstores)
2 tsp ( 10 ml) coconut or sunflower oil
1 Tbsp ( 15 ml) onion, finely chopped
1 small tomato, finely chopped
1 13-oz. (395-ml) can light coconut milk¼ tsp ( 1 ml) cayenne pepper powder
1/8 tsp (1/2 ml) turmeric
1 whole chili (jalapeño or serrano), slit down the sides but left intact¼ tsp ( 1 ml) garlic, finely chopped½ tsp ( 2 ml) sambal oelek (chili paste) (optional)
1 Tbsp (15ml) lemon juice
1 Tbsp (15ml) fresh cilantro, finely choppedIf using dry pigeon peas, soak in water overnight, rinse well and drain.
Add 2 cups (500 ml) of fresh water and peas to a saucepan and boilon high until tender, about 20 minutes. Drain and set aside.
Heat the oil in a saucepan and cook the onion until light gold;add the tomatoes and cook until soft. Stir in the coconut milk, chilipowder, cayenne pepper, turmeric, whole chili, garlic, chili paste andlemon juice and bring to a boil on medium-high heat. Stir in pigeonpeas, lower the heat to medium and simmer for 10 minutes. Add thecilantro and simmer for another 10 minutes. Serves 4.
enjoy bharazi with
a half slice of naan
bread and freshly
sliced mango. For
lunch or dinner,
serve with brown
rice and steamed or
Using the Alberta Nutrition Guidelines, this recipe is:
Per serving 1 cup: 270 calories, 8 g total fat ( 4 g saturated fat, 0 g transfat), 70 mg sodium, 39 g carbohydrate, 9 g fibre, 11 g protein.