1 cup dry pigeon peas, soaked overnight & boiled or if you live in North America you get canned pigeon peas which are boiled ready
2 cups light coconut milk
salt to taste
2-3 green chillies
1 small onion, thinly sliced
1/4 tsp turmeric pd
Put all the ingredients in a pot and cover lightly. Let it cook on medium heat till the liquid reduces to about 1/4 cup.
In the meantime take about 1 cup of thick coconut milk in another pot, add 1 tablespoon cornstarch and cook on medium heat till thick.
Put the coconut pigeon peas in a serving bowl and pour the thick coconut cream over it, serve hot with the Mahamri
Mahamri
3 cups all purpose flour
3/4 cup sugar
1/2 teaspoon cardamom powder
1 tablespoon clarified butter ( ghee) or oil
1 teaspoon dry yeast
1 cup warm water to knead
Activate the yeast by putting it in a small bowl, add 1 teaspoon sugar and 4-5 tablespoons of warm water. Mix well and keep aside.
Put the flour, sugar, clarified butter or oil in bigger bowl.
Once the yeast has fluffed up add it to the flour mixture and slowly incorporate with warm water to combine the mixture to a smooth dough but not sticky.
Knead it a couple of times, make it a ball, cover and let it rise for an hour.
Uncover the dough and deflate it.
Cut it in 4 equal portions and on a lightly floured board roll it out in a round shape.
Cut it in quarters and keep aside on a tray to rise for half hour.
Heat oil in a wok, I check the heat by putting a tiny ball of dough, if it rises in a couple of seconds it’s ready.
Fry the bread till dark golden on both sides. Remove and drain the excess oil. Serve hot with the cooked pigeon peas ( mbaazi).
