Fresh Green Pigeon Peas Seeds of the pigeon pea
Bharazi, also known as pigeon Peas, are high in protein and have a nutty flavor. Pigeon peas are usually found dried, canned,frozen or ground for flour. They are easiest to find in cans and will likely be in most large grocery stores or specialty Indian and Latin shops. Although there are many varieties of pigeon peas grown, store-bought varieties will usually come in green, white, or black colors.
Bharazi can be used in a lot of different dishes like a curry or on its own, cooked with rice, or in stews.
I like to use dried bharazi but you can use 2 cans or 1 lb frozen bharazi.
When I was growing up, naral vari bharazi was a treat for us, as we could not always buy coconut. Coconut is found on the coast and there they use a lot of coconut in their cooking. Naral Vari bharazi is a breakfast dish and is also served for brunch.
You can also use 2 pkts cream coconut with 4 cups of water.
- 1/2 lb dried Bharazi
- 1 small onion
- 2 small tomatoes
- 2 tbsp vegetable oil
- 1/4 tsp cumin seeds
- 2 tbsp green masala
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 cans coconut milk
- 1 cup water
- 1 jalapeno
- 2 fresh lemon or
- 1/4 tsp citric acid
- 2 tbsp chopped cilantro
- Soak the dried bharazi in water and leave it overnight, boil until tender, about half an hour. Drain and rinse in cold water.
- Thinly slice the onion and tomato.
- In a saucepan heat the oil, add the cumin seeds and onions. Saute the onions till they are transparent.
- Add the tomatoes, green masala, turmeric powder, jalapeno and salt. Stir and cook for a minute.
- Add the coconut milk water and bharazi, when this starts to boil,turn the heat to medium and let it simmer for about 15 minutes.
- Sprinkle chopped cilantro before serving.
Serve with Mandhazi, French bread or Rice
2 thoughts on “Naral vari Bharazi (Pigeon Peas in Coconut Sauce)”
great. can I share this post?