“Kali Tori~Tomato Saaru / Black Pigeon Peas~Tomato Saar” … We never discard or make waste out of the saar obtained while cooking pulses, Do We ??? It mostly prepared into a yummy saar by addition of spice … Here is a delicious saar prepared from kali tori cooked water with the addition of tomatoes … tastes awesome … Yumz ....
** Saar or saaru as called in konkani can be prepared in so many ways, that I have almost lost count of them. You can prepare saar out of most of the veggies that have a tangy taste and have high water content in them. Again, the liquid in which the pulses are cooked can also be prepared into delicious saars. Pigeon peas (kali tori), Black whole chana, Kulith (Horse gram) are the most frequently used ones. This particular saar is prepared from the thick liquid / saar obtained from draining the kali tori after being pressure cooked. The kali tori is pressure cooked after soaking it in plenty of water for 8 hours or overnight. It is always good to allow a resting time for the cooked pulse for at least 3-4 hours in the same water that it is cooked. By doing so you get a very thick cooked liquid which gives you a good saar. Without running much into details, I will straight away post the recipe as saar recipe is something I have posted so many times with minute differences that I do not want to bore you with talks. And yes, I always use sambar powder to prepare saars. Try it, it gives you such a wonderful saar that is even better than the authentic saars prepared by grinding masala at home. Off course you should have access to good quality sambar powder, in which case it is a breeze work to prepare them.
** Here is the simple recipe for “Kali Tori~Tomato Saaru / Black Pigeon Peas~Tomato Saar” … My Style, which I always find fool proof, there is nothing that can go wrong here ….
** I have prepared this saar out of the thick cooked water that I drained after pressure cooking kali tori / black pigeon peas which was given a four hour rest. Here is how to to it …. Soak 2 cups of black pigeon peas for 6-8 hours or overnight. Wash it well and then add it into a pressure cooker with enough water and pressure cook to 2 whistles, then lower the heat and cook for 5 minutes and then off the gas.
** Remember to retain the water level in the cooker to about 2 inches above the level of the pulses. Now keep the cooker aside as it is without disturbing for a good 3-4 hours, this helps the cooked water in getting well thickened. Now open the cooker lid and add in 2-3 glasses of hot water to the pulses and mix it well, taking care to see that you looses all the thick liquid that’s stuck on the pulses surface. Allow to settle for 5-10 minutes and then drain off the cooked water slowly by tilting the vessel. Done, this is the saar that is supposed to be used for preparing the same.
** Now add 3-4 finely chopped red ripe tomatoes to the saar in the vessel and bring to a boil. Lower the heat and simmer for some time till the tomatoes turn soft. Now with the help of a hand blender or potato masher, mash the tomatoes so that they leave out water and get slightly pulpy. Check the consistency and add in more water if required. Remember saar is supposed to be spicy and water thin with sour taste, also it infuses with the spices a lot when it settles.
** For tempering: Heat 1 tblsp of oil + 1 tblsp of ghee in a small pan, when hot add a tsp of jeera, then ½ tsp of sasam (rai) when it splutters, add 7-8 curry leaves, 1 tsp of hing powder (depending on its aroma) and finally 2 tblsp of sambar powder (I used the one available in Stores) and fry well in the oil a bit. Pour it over the boiling saar.
** Now add in half a cup of finely chopped coriander leaves and a small lemon sized ball of grated jaggery, salt to taste and mix well. Continue simmering the saar after a good boil for at least 10-15 minutes. It is always necessary to simmer the saar for quite some time to get a deep colored tasty saar. Remove, cover and keep the saar aside for an hour or so before serving time. The more you allow the saar to rest the tastier it get.
** “Kali Tori~Tomato Saaru / Black Pigeon Peas~Tomato Saar” is done and ready to be served. Serve it hot with Rice or as an appitizer too, tastes very good. We amchies / konkani saraswats always serve it with rice during festive period as it is must item then. Though it is usually prepared with only tomatoes, if we prepared any pulses item that particular day, we then use the cooked water for added taste in the saar. It really imparts a very good taste that is difficult to explain, one has to relish it to be able to know of it. Do try out this simple saar, when you cook any pulse and serve it to your family and friends.
** My Tips & Tricks : Here is a simple tip for all of you that I use : … Mornings are always hectic for me and I am sure so it is for all of you who have to go to work. Some simple trick if followed makes our work that much more easier for us. I soak the kali tori / black pigeon peas in hot water (not boiling) in a vessel, cover it with a tight lid and put it in microwave late in the evening as soon as I reach home. Since the ovens always have airtight doors it is best and safe to keep them there for 4 hours. Late in the night once it has soaked well for about 4 hours, I wash and put it in pressure cooker and cook as mentioned above and allow to rest overnight. I get about 6 hours time, when the saar will have thickned well and I get to prepared good saar early in the morning. It is very easy and once you learn to make use of little tricks and then you will definitely find it a breeze work.
** Given below is a common link for dishes prepared using pulses or veggies to prepare delicious saars that can be served with rice or as appitizer. Do check up on the same and try them out and enjoy with your family and friends …..
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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