"Kali Tori Kismuri (Black Pigeon Peas Dry Curry) served with Chapati ani Tandla Bhakri (Wheat and Rice Roti) along with Vermicelli- Carrot (Gajar) Payasam (Kheer)" ... Whenever my old maid drops in to say hello she comes in early and insists she prepares rice, jowari or nachani bhakri for us as she is an expert in it and it's her way of always thanking us, also she knows that we love it ... thanks to her, my lunch turned out more delicious ... Yummilicious ...
** Kismuri is a dish I often prepare with different veggie, pulses etc. as in my home we love relishing it specially so with roti. Kismuri tastes much more delicious when prepared along with onions, but as it was no-onion-garlic day, I opted out the same, you may add in and prepare the dish too. You can check out various Kismuri dishes posted earlier where in you will find many choices for the same. I am sharing a common link at the bottom of this recipe for all Kimuri dishes, so that you can choose that which appeal to you and try out the same in your home and Enjoy. I will not run into more details, as you will find them all written elsewhere and there is absolutely no point in repeating. However, do keep on checking out the blog for more dishes that will keep coming. Have a lovely day and Stay Blessed.
** Here is the Recipe to "Kali Tori Kismuri (Black Pigeon Peas Dry Curry)” … My Style ….
** Ingredients :
Kali Tori/ Black Pigeon Peas : 2 cups
Salt to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Coriander seeds/ Dhania/ Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil : 1 tsp
** For Tempering/ Seasoning :
Oil : 1 tsp
Mustard Seeds : 1 tsp
Curry leaves : 8-10
** Pick, clean and soak Black Pigeon Peas/ Kali Tori overnight or for 8-10 hours in plenty of water. They will almost double in size, then wash once again in plenty of water and put it in pressure cooker with enough water and pressure cook to 2 whistles on medium heat, lower the heat and let cook for 5 minutes and then remove from heat. The level of water in the pressure cooker should be at least about an inch above the peas in level in cooker.
** Allow the pressure in the cooker to fall on itself and then remove the lid. Now both the peas and the cooked water in it for saar are actually ready to be used. Strain the cooked water / saar into another vessel and keep it aside for the preparation of saar. You can either prepare the saar straight away or keep it fridge once cooled and use the next day too. Add in the cooked strained pigeon peas into another separate vessel and keep this too read aside.
** Important Note about Saar : I usually pressure cook the peas early in the morning and keep it as it is in the pressure cooker for about 3-4 hours and then open the lid, add in 2-3 cups of water, mix well, leave aside for 10 minutes and then strain the cooked water. I have found that following this procedure gives a thick consistency saar and tastes too wonderful. You can strain off straight away if in hurry or use this method once to judge the same for yourself.
** Sharing the Recipe link for the Preparation of Saar using the cooked strained peas water at the bottom of this Recipe, Please do check out for the same. If You are a novice and do not know about this saar, I suggest you give it a try once and I am sure you will be hooked on to the taste. Also it is very easy and sort of two in one dish. You can prepare the same with or without addition of Tomatoes, Kokums, Bimbul, Tamarind etc too.
** For grinding masala : Heat oil in a small pan, when hot, lower the heat to minimum and then add in the coriander, jeera and methi seeds and fry for a few mins till slightly browned. Now add in the kashmiri red chillies and further fry for few seconds. Remove from heat and allow to cool a little bit, say for a minute or two.
** Add in freshly grated coconut and the fried ingredients along with tamarind into a mixer grinder and grind to a semi coarse paste with little bit of water. The masala should be ground with very little water and should be dry in texture, say sort of crumbling texture and not smooth for this particular Kismuri. You can use the peas cooked water while grinding the masala too, if you do not want to prepare saar out of it. Remove and keep the masala ready aside.
** In a large thick bottomed kadai add in the cooked pigeon peas/ kali tori and the ground masala and mix well. Add water if needed only, the masala should not be thinned out, as it should just about coat the peas (check out the picture). Add in salt to taste, mix well and cook covered on low heat heat till well fried and done. It may take about 8-10 minutes. Remember to keep stirring (Important) in between to avoid the masala getting burnt at the bottom.
** For Tempering/ Seasoning : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and pour over the kismuri / dry curry and mix well. Cover and cook for another 5 minutes taken care to mix in between, then remove and keep aside for 10-15 minutes for the flavors to seep in.
** "Kali Tori Kismuri (Black Pigeon Peas Dry Curry)” is done and ready to be served. Kismuri tastes great when served as side dish with Dalitoy and Rice as an accompaniment or with chapatti/ roti/ rice bhakri, dosa, poori too. I served with both chapatti and rice bhakri along with some vermicelli- carrot payasam as it was Ekadashi day, and we simply loved the meal very much. The Kismuri tasted best with Rice Bhakri, so do try that combo if possible and enjoy with your family and friends, you can carry it in your lunch box too.
** I am really thankful to God for keeping some good people in my life. Today, I had already prepared chapatti to serve the kismuri along with and was almost done with when my old maid who drops in whenever in town rang the Bell. She usually comes in early to meet me so that she can help me in some way. I guess it’s her way of showing gratitude as she had been with me for over 12 years. She insisted on preparing a few rice bhakri for us, which she often does, as she knows we love them, so the credit for rice bhakri goes to her.
** Note : You can add "Onions/ Piyavu/ Kanda" to this Kismuri along with pigeon peas/ kali tori too and it tastes excellent. Heat oil in kadai, say about a tablespoon, when hot add in one large or 2 medium sized onion chopped into medium sized pieces and fry till translucent and then add in the cooked piegeon peas/ kali tori and the ground masala, salt to taste and mix well. Rest method is same as mentioned above.
** In all a delicious semi dry side dish curryy that tastes great whichever way you serve it, be it with dal-chawal or with roti/ bhakri, dosa, poori etc. Do try out this simple tasty dish and enjoy with your family and friends and remember to send me a feedback. Also, do check out through other recipes in the Blog, I am sure there are many yo I am sharing the links below to the other dishes in the picture above too.
** For “Vermicelli- Carrot Payasam/ Kheer” Recipe, Please follow the link given below ….
** For the method of preparing “Chaptti/ Roti/ Phulka”, Please follow the link given below …
** For the method of preparing “Rice Rotti”, Please follow the link given below …
** There are many more “Chapati/ Roti/ Paratha” Recipes in the Blog, sharing a common link below, you can browse and prepare any that you would love to give a try, all taste great with this dish ….
** For many more recipes using “Kali Tori/ Black Pigeon Peas”, Please follow the common link given below, wherein you will find a lot more dishes …
** For the “Kali Tori Saaru” Recipe, Please follow the link given below …
** 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 24 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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