“Kali Tori Upkari with Losun Panna (Black Pigeon Peas Bhaji with Garlic Seasoning)” ... a delicious upkari/ bhaji/ stir fry from GSB Konkani Saraswat Cuisine served as a side dish during meals … a delicious garlic flavored aromatic dry bhaji that tastes awesome served with roti/ poori/ parathas or with rice along with saaru/ saar and papad, do try it, tastes awesome … Yummilicious …
** Kali Tori/ Black Pigeon Peas are available in most southern stores. We get them in slightly reddish tinge and white ones, however, I usually use the black as they are tastier and have a sweetish tinge. I have shared plenty of recipes using Kali tori which you may check using the label section or using key words in search option
** Upkari is a Konkani word in reference to bhaji/ stir fry and can be prepared with either pulses/ grains or veggies. In southern parts of India, it is common to prepare simple stir fry referred to as Sundal to be served during lunchtime and in GSB home’s it was a must, though with changing times things are not so anymore.
** Pigeon peas (kali tori), Black whole chana, Kulith (Horse gram), whole sprouted Moong (Green Gram) are the most frequently used in preparation of saar- upkari a dish wherein the pulses are cooked and then separated by draining the cooked water. While the pulses are cooked as bhaji the water is prepared into saar.
** Sometimes the method of preparation differs and the pulses and the water its cooked in are seasoned as it is instead of separating them, which is referred to saar- upkari. Almost every amchi is well versed with the dishes and their reference names, however, I do understand it would be a little bit of confusion to others.
** Just follow my Blog and go ahead cooking following all the tips and notes given for best outcome of the dish and I am sure in the long run you will love all the dishes and find them easy to cook too. You will find them in plenty in my Blog, just use the search option or use the label section for easy searching of dishes.
** Without running into details, I will straight away post the recipe as upkari recipe is something I have posted so many times with minute differences that I do not want to bore you with talks. In case of any difficulty or the need for more information you may leave in a comment and I will get back as soon as possible.
** Here is the simple recipe for “Kali Tori Upkari with Losun Panna (Black Pigeon Peas Bhaji with Garlic Seasoning)” … my style …
** Ingredients :
Kali Tori/ Black Pigeon Peas : 1 cup
Coconut/ Soyi/ Nariyal : 3-4 tblsp freshly grated.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Garlic/ Losun/ Lehsun : 10-12
Dry Red Chilly/ Sukki Mirsanga/ Sookhi Mirchi : 5-6
Salt/ Namak/ Meeta : to taste
** Pick, clean and soak Kali Tori/ Black Pigeon Peas in plenty of water overnight or for at least 6-8 hours. Drain, rinse well with plenty of water and put it in a pressure cooker pan with water an inch above the level of the tori/ peas.
** Pressure cook to 1 or 2 whistles on medium heat, then lower the heat to minimum, cook for another 4-5 minutes, then again raise the heat to medium and pressure cook to 2 more whistles, remove from flame and keep it aside.
** Let the pressure in cooker fall by itself and once you are able to open the lid do so carefully. To the pressure cooked kali tori add 2-3 cups of water, mix well, cover and keep it aside to settle for a minimum 30 minutes. I usually let it rest for 2-3 hours, this helps the cooked water to thicken and absorb more flavour from the kali tori.
** Now gently tilt the cooker and drain off the cooked water into another vessel, this will be used in preparation of saar/ saaru and the cooked pulses will be separately cooked as bhaji/ upkari/ stir fry or into a masala curry adding coconut and spices ground masala. Here we are cooking it as upkari/ bhaji/ stir fry.
** For Preparing the Upkari/ Bhaji/ Stir Fry: Heat coconut oil (nariyal tel/ narlel tela) in a thick bottomed kadai/ pan, when hot add peeled garlic/ losun (you can retain the skin of garlic if desired in which case crush it with a weight before frying) and fry on medium heat until evenly browned. Lower the heat and add the dry red chillies/ sukki mirsanga cut to one inch sized pieces and fry for just a few seconds.
** Note : You can retain or peel off the outer skin of the garlic for tempering dishes. In GSB Konkani Saraswat Cuisine we usually crush the garlic retaining the skin which imparts more flavor to the curry. Again, its optional and you may follow your own method if desired. I follow both ways, however sometimes for upkari I prefer to peel off the skin. Similarly, addition of coconut oil too is not only healthy but flavourful too and we amchies are often partial to coconut be it in any form, you may use any.
** Now add in the drained and kept pressure cooked kali tori/ black pigeon peas and mix well. Add salt to taste, a little bit of either cooked or normal water and allow to cook covered on medium heat. Mix in between for even cooking.
** When cooked soft and done, say about 8-10 minutes add freshly grated coconut/ soyi and mix well, sprinkling some water only if necessary. Once again, cover and cook on low heat for 5-7 minutes, mixing well in between until done.
** “Kali Tori Upkari with Losun Panna (Black Pigeon Peas Bhaji with Garlic Seasoning)” is done and ready to be served. Always serve it hot as a side dish along with some saar/ saaru and other dishes as accompaniment during meals. This is one of my favourite dish and as in Mumbai Black Pigeon Peas are available only in Mangalore Store, I stock them in fridge for year round use as we love it very much. These days, I am sure they are easily available online, you can use the white variety available too.
** I usually prepare saaru and upkari or masala based curry using kali tori and they all taste wonderful, there are plenty of dishes shared in blog to which I will share a common link below, do browde through in leisure and try them out. I serve kali tori upkari/ black pigeon peas bhaji with saaru prepared out the pulse cooked water and rice along with some papad and pickle, simple meal, but tastes wonderful. Do give this dish a try and enjoy with your family and remember to give me a feedback if possible.
** Sharing a common link below to all “Upkari/ Bhaji/ Stir Fry” recipes, that are equally easy to prepare … you can browse through them and prepare that which appeals to you and enjoy them with your family, sure to be loved by all ...
** Sharing a common link below for all types of “Saar/ Saaru” recipes, that are equally easy to prepare … you can browse through them and prepare that which appeals to you and enjoy them with your family, sure to be loved by all ...
** Sharing a common link below to all “Kali Tori/ Black Pigeon Peas” recipes, that are all very tasty and healthy ... you can browse through them and prepare that which appeals to you and enjoy them with your family, sure to be loved by all ...
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