Kali Tori Saar (Tori Saaru Upkari) Konkani Recipe

Kaali Tori Saaru

Kaali tori saru is a pigeon pea stew, pressure cooked and seasoned with curry leaves and mustard seeds or seasoned with garlic and dry chilly. Simple to prepare, a rich source of protein kaali tori saaru.

You can also prepare a coconut based pigeon pea curry called "Gashi" in Konkani by adding Raw jackruit/Mangalore cucumber/Chinese potato.

There are also white pigeon pea available in the market and are most used to prepare gashi. Saaru upkari is made using black pigeon pea. You can also add jackfruit seeds for extra taste.

Note: You can give two types of tempering

1.  Oil, 6-8 Roughly crushed garlic pods and Long dry chilly.
2. Oil, Mustard seeds, Curry leaves and pinch of Asafoetida.

Serves: 4 to 5 people

Ingredients

1. Pigeon pea(Kaali tori) - ¾ cup
2. Jackfruit seeds - 4 (optional)
3. Green chilly - 2
4. Water - 3 to 4 cups
5. Salt as per taste

For tempering/seasoning(choose any one of your choice)

1. No garlic seasoning
1. Oil/Ghee - 2 to 3 tsp
2. Mustard seeds - ½ tsp
3. Curry leaves - 1 sprig
4. Asafoetida powder - a pinch
2. Garlic seasoning
1. Oil/Ghee - 2 to 3 tsp
2. Garlic pods - 6 to 8
3. Dry long chilly - 2 (optional)

Method

1. Wash and soak the seeds in water for 4-6 hours.
2. In a Pressure cook, add 3 to 4 cups water(or till it immerses), the seeds and pressure cook upto 3-4 whistles or till soft(do not add salt).
3. Once the pressure of the cooker releases transfer it to a cooking vessel.
4. If required add little water and adjust the consistency. For thickness I like to mash few cooked pigeon pea with a masher or with hands. This is optional.
5. Slit 2 green chilly(less spice) add salt as per your taste and give it a good boil for 5-8 minutes on medium flame. 
6. For tempering, heat a pan and pour ghee or oil and give it a garlic or no garlic seasoning from above tempering section of your choice and turn off the flame and close the lid.
7. Serve hot with rice or roti

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