COCONUT RICE WITH PIGEON PEAS || Gungo Peas, Tuvar, Mbaazi (Barazi) in Coconut Rice | Mchele Wa Nazi

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

pigeon peas

🥗Healthier: green peas

💰Cheaper: canned chickpeas

Green peas are lower in calories and canned chickpeas are more accessible.

Heat 1 to 2 tablespoons oil in a pot.

Add 1 teaspoon cumin seeds, 5 whole black peppercorns, 2 green cardamom, 2 cloves, and 1 cinnamon stick; stir until aromatic.

Add 1/2 small onion (finely chopped) and stir well.

Add 1 teaspoon salt (or to taste) and 2 bay leaves; stir well for 2 to 3 minutes.

Add 1 grated garlic clove and stir until golden.

Add about 20ml hot water to soften the onions; stir well and bring to a boil.

Cover and cook on low flame for 5 minutes until onions have softened; stir and mash the onions slightly with the back of the spoon.

Add 1.5 cups soaked rice and stir well.

Add 1 cup pigeon peas (soaked overnight with 1/4 teaspoon baking soda and boiled for one hour) and mix well.

Pour in 2 cups hot water and 1 cup coconut milk; stir well and bring to a boil.

Cover and cook on low flame until liquid has almost absorbed (about 10 minutes); gently stir to turn the rice.

Cover with a tea towel or damp cloth and cook on low flame until the liquid has fully absorbed.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary