Ingredients:

2 cups of pigeonpeas

¼ cup of grated carrots

2 finely chopped tomatoes

1 finely chopped onion

1 bunch of chopped dhania

2 tablespoons of cooking oil

Enough water

Salt to taste

Yield 4 portions

Procedure:

  1. Clean the pigeonpeas and soak in water for 1 hour.
  2. Boil until cooked.
  3. Fry the chopped onions in cooking oil until golden brown.
  4. Add tomatoes and cook until soft.
  5. Add the pigeonpeas and grated carrots and stir.
  6. Add salt to taste and simmer for 10 minutes.
  7. Add dhania.
  8. Serve hot with boiled sweet potatoes, bananas, arrow roots, ugali, chapati or rice.
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