Pigeon Peas Bhajia
Pigeon Peas Bhajia

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pigeon peas bhajia. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Pigeon Peas Bhajia is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Pigeon Peas Bhajia is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have pigeon peas bhajia using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pigeon Peas Bhajia:
  1. Get 3 cups Pigeon peas
  2. Make ready 2 onions
  3. Make ready 3 garlic cloves
  4. Take Fresh Coriander
  5. Take Dhana jeera spice
  6. Take Tumeric
  7. Make ready Salt
  8. Get Chilli if u like

Pigeon peas are a legume used a lot in Indian cookery. Sometimes they're eaten as green peas, but mostly they're turned into dal. The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. The pods can be picked fresh for peas or left on the vine to dry.

Steps to make Pigeon Peas Bhajia:
  1. Pound the pigeon pea, using either the tradition motor and pestle or blend just to break them.
  2. Soak the peas overnight and remove the outer cover as much as u can. You don't have to remove all.
  3. Pour your peas in the blender and add water to ease the blending. Then drain out the water by the use of a kifumbu (mostly used in the coast to drain out coconut milk) or a sieve
  4. Pound or blend the onions and add to the blended peas and then the garlic, tumeric, salt, coriander
  5. Mix all the ingredients together. You can add a bit of gram flour as a binding agent. I did not use it
  6. Shape the mixture in either balls and flatten them.
  7. Heat oil and fry them on medium heat to ensure they cook well
  8. Let it cool and enjoy

The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae. The pods can be picked fresh for peas or left on the vine to dry. The pigeon peas (Cajanus cajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus Cajanus Adans. Four varieties of pigeon peas are: tree types, tall varieties, dwarf varieties and smaller bushes. Pigeons will feed on many plants, lilac, brassicas and peas are particularly susceptible.

So that is going to wrap this up for this special food pigeon peas bhajia recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!