In the cooking pot, cut the onion and tomatoes in round slices on top of the pigeon peas. Add the turmeric powder and ginger, put the light coconut milk in and put your pot on the fire and let it boil. When initially boiling the pigeon peas make sure they are well cooked but not mashed so that when eventually you put the coconut milk it boils without making them mashed.

Stir tenderly to avoid mashing them

In a smaller pot put the thick milk and place on low heat and using a wooden spoon stir the thick milk until it boils. Let it boil for 3 minutes and remove from fire, let it cool

Check the pot of Pigeon peas, when the thin milk dries up remove from heat by now the tomatoes will be well cooked.

Let it cool a little and pour the thick milk on top in a way that the thick milk covers the top part of pigeon peas completely.

Serve as desired. I enjoy this more with mahamri or chapati