Thori Gashi Temple Style GSB - Black Pigeon Pea Konkani Gashi Recipe

 

Thori Gashi

Black Pigeon Pea Curry

Thori gashi is a popular temple style Konkani dish where whole black/white pigeon peas are soaked, pressure cooked along with Mangalore cucumber or Yam(you can also use potato). For Masala coconut is grinded with red chilly and tamarind.

Serves -  4 people

Ingredients

1. Black pigeon pea - 80 gram(½ cup)
2. Mangalore cucumber chopped - 250 gram(square shape)
3. Salt as per taste
4. Grated coconut - 2 fistful
5. Fried byadagi red chilly - 3
6. Tamarind - small lemon sized
7. Water as required
8. Oil - 1 tbsp
9. Mustard Seed - 1 tsp
10. Curry leaves - 1 sprig

Method

1. Soak black pigeon pea for 6 to 8 hours.
2. Chop mangalore cucumber square shape, keep aside the core part with seeds for later use. You can make kadi/curry for seed and tambali/chutney for the core part.
3. In a pressure cooker, add in the soaked black pigeon pea, pour water till it immerses and place a table stand a bowl. Add in the chopped mangalore cucumber, salt as per taste and sprinkle some water.
4. Cook on medium flame for 4-5 whistles.
5. Once pressure of cooker releases transfer it in a cooking vessel. Give it a boil
6. For masala, grind grated coconut, fried dry chilly, tamarind with little water to smooth paste and keep aside. Wash the grinder with little water and keep aside.
7. Add the grinder water+masala in the cooking vessel. Give it a good boil. Add salt if required.
8. Give it a tempering of oil, mustard seed, curry leaves.
9. Serve hot with rice!

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