INSTANT POT - Bharazi/Pigeon Peas Curry with Rice Cooked in Coconut Milk Pot-in-Pot | Mumtaz Hasham

This dish is very tasty, for dinner I served with rice, for breakfast you can have with Maandazi or Mahamri or with bread. Try it out and enjoy.
INGREDIENTS:
I can Dry Pigeon Peas - 540 ml
1 can coconut milk - 400 ml
1/2 onion
1/2 tomato
1 tsp lemon juice
1 tsp salt
1/4 tsp turmeric powder
1/4 red chilli powder
1 tsp garlic paste
1 tsp green chilli paste
Handful chopped coriander leaves/Cilantro
1 cup rice
Please watch my video for step by step instructions
Maandazi Video link
• Maandazi | Mahamri| Ra...

[@shamamcwann5196]

Jummah Mubarak
Jazak Allah Kharien
🌿🌿⚘🌷⚘🌿🌿

[@gulshankhimji2824]

Thanks for sharing beautiful and easy to follow. Jazakallah

[@ZKK275]

Thank you for amazing recipes 😀

[@puchanus]

I will try your recipe - it looks very tasty!
What kind of rice do you use? I usually cook with medium grain calrose rice but yours looks different.

[@MumtazHasham]

I used tilda basmati rice

[@mehboobvellani9073]

Hello. While your recipes look very good and very enticing to make, you don't say anything about the number of servings these recipes will cook for. In the case of your recipe for Mogo, you did not mention the quantity of frozen mogo needed nor the number of servings per recipe. It would be very helpful ifyou had that information. I would like to try your recipes especially when inviting people but need this information. Thank You.

[@MumtazHasham]

Thanks for your feedback

[@ameerarajwani2108]

Salaam, if I soak dried pigeon peas overnight, how much should I soak to equal one can of pigeon peas?

[@MumtazHasham]

1 cup will give you 2 cups soaked overnite perhaps 3/4 cup