"Kali Tori (Black Pigeon Peas) Garlic seasoned Saaru (Saar)" ... A delicious saar to be served with rice with strong garlic aroma prepared out of the cooked water of pigeon peas ... tastes fantastic served topped with a blob of butter ... you can also sip it on hot like soup ... Yummilicious ...
** Kali Tori ie. Black Pigeon Peas are available almost everywhere in southern stores. We get them even in slightly reddish tinge and white ones too. Largely the black ones are the tastiest and used the most in GSB Konkani Saraswat Community. These are sun dried peas and need to be soaked before cooking into dishes. Again, since they are slightly sweeter in taste by nature they have a tendency of being spoilt soon, so be careful on purchase and storing them. In Mumbai we get it in Mangalore Stores and I always purchase them and prepare these dishes as they taste simply awesome. I have posted this saar before in a few different varieties as the peas cooked water is always used in my home in preparing these delicious saars. You can even sip it on steaming hot as soup too. This saar tastes best when seasoned/tempered with garlic however you can do so with curry leaves, chillies and asafoetida/hing too, in my home however it is always garlic based as the aroma is simply irresistible.
** The Kali Tori saaru ie. Black Pigeon Peas saar earlier posted were either with kokum, tomato or kudampuli etc. to add in tartness. However, this saar can be prepared as it is too, similar to the ones we prepare with kulith with seasoning of just garlic and red chillies. Traditionally they are prepared so and so does my Mom too prepare but my hubby loves a little bit of tartness to dishes, so I used to add them on. Today, somehow when I was about to boil the saaru, nostalgic memories of childhood came rushing by of how we relished it with rice topped with a blob of butter and I simply wanted to turn back the clock and relish the saar in this simple manner, so for today I have kept it very simple the way it is done for decades in our community. Do try out this delicious saar, it goes very well with rice or you can sip it on too. Again, if you want to add on other ingredients and prepare, just check out on the common link shared at the bottom of this recipe and you may choose that which appeals to you.
** Here is my simple recipe for "Kali Tori (Black Pigeon Peas) Garlic seasoned Saaru (Saar)" … traditional GSB Konkani Saraswat Style …
** Pick, wash and soak 2 cups of Kali Tori/ Black Pigeon Peas in plenty of water overnight or for about 8 hours. Next day discard the water and rinse the peas well under running water. Put it in pressure cooker along with clean water say about an inch above the level of the peas and pressure cook to 1 whistle after which lower the heat to minimum and cook for another 5 minutes. Now raise the heat to medium and cook to 2 more whistles and remove from flame. Let the pressure in the cooker fall by itself.
** Once you are able to open the lid do so carefully. Add in two cups of clean water and mix well and allow to settle for about 10-15 minutes. Drain off the peas and the water obtained is the one that will be used in preparation of saar.
** Note : Use the drained peas to either prepare dry seasoned bhaji or with masala. Any dish prepared with these peas turn out excellent in taste. I have shared a common link to all the recipes with black pigeon peas, you can check out the same and prepare that which appeals to you.
** Add the obtained saar in a thick bottomed stainless steel vessel and bring to a boil. You can add in some more water, but then the saar will thin out and will somehow loose in taste, so keep the water addition to minium. When the saar comes to boil, add in salt to taste mix well and allow to simmer on low heat while you prepare for the seasoning.
** For Seasoning/ Tempting : Heat 1 tblsp oil in a small seasoning kadai when hot add in 6-7 crushed garlic/losun with skin on and fry for a few minutes till the color changes slightly. Now add in 3-4 red chillies/lal mirchi/sukkali mirsanga cut into bit and fry for another few seconds. Remove and pour this over the simmer saar.
** Remove the saar from fire and leave it aside covered for the flavour to get infused in the saar for about 10-15 minutes. I always follow the method of resting for all dishes as I strongly feel that the seasoning gives out better aroma to the dishes when its gets some time to blend. You may serve immediately too as is the practice in some homes.
** "Kali Tori (Black Pigeon Peas) Garlic seasoned Saaru (Saar)" is done and ready to be served. Serve it steaming hot on rice topped with a blob of fresh homemade butter (optional but tastes awesome) along with other side dishes. If you are not a rice eater, but would love to try this out anyways, do not be disheartened relish it like soup and it tastes equally good, that is what my hubby does for dinner, as he loves soups very much.
** I am sharing a common link below which includes all dishes prepared using “Kali Tori/ Black Pigeon Peas”, you can browse through them and prepare that which appeals to you, but do try them out, your family will love it for sure …
** The are many more “Saar/ Saaru” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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