"Kali Tori Upkari with Hing (Black Pigeon Peas Bhaji with Asafoetida)” … upkari/ stir fry prepared with pulses are easy- healthy and tasty dish … here is a simple delicious hing flavored upkari from GSB Konkani Saraswat Cuisine that can be served as side dish for lunch/ dinner with rice and other dishes or for breakfast with poori/ chapati ... do try it, tastes awesome … Yummilicious …
** Simple upkari/ bhaji prepared with pulses/ legumes are a delight to relish as a side dish during meals or breakfast. Kali Tori/ Black Pigeon Peas have a sweetish tinge and are tastier than the white ones. In Mumbai I find it hard to find them in all grocery stores as these are not stocked by them just like tingalavro etc. I have no idea why, as the world is now globalized and almost everything is available everywhere.
** Luckily they are available in Mumbai at Mangalore stores and I always make it a point to purchase these groceries from there. Top on my list is kali tori, tingalavaro, kori rotti, city bakery butter, tamarind, filter coffee powder, boiled rice and other items from in and around Mangalore which we are so used to relishing. I am sure most Amchies residing in Mumbai will agree with me, it sort of connects us to our roots.
** We GSB Konkani Saraswat’s love to prepare these pulses/ legumes in different combos and varieties both with masala or as it is too. The cooked water of legumes is usually used in the preparation of saaru/ saar either as it is with seasoning or with addition of tomato, kokum etc. You can use the search option for these dishes or go through the common link posted at the bottom of this recipe for all these recipes.
** Konkani Saraswat way of cooking Upkari/ Baji is very simple and can be prepared either with garlic or hing seasoning and both are equally tasty. The seasoning actually depends upon the day ie. If it is a festive/ auspicious day then we avoid non-vegetarian, onion, garlic etc., I then prepare it with hing seasoning otherwise in my home we are always in favor of garlic and onions be it for upkari or masala curries.
** I have shared the one with garlic seasoning and will share the recipe link to the same too at the bottom of this recipe. Do try out these simple dishes and enjoy them with your family and friends, I know these are testing times for all of us and we really do not feel like doing much, but then slowly we have to learn to adapt to this phase of life too and learn to fight changing our habits and eating healthy to build resistance.
** Here is my simple method of preparing "Kali Tori Upkari with Hing (Black Pigeon Peas Bhaji with Asafoetida)” … My Style …
** Soak 2 cups of kali Tori/ Black Pigeon peas in plenty of water overnight or for a minimum of 6- 8 hours. Drain off the water, rinse well with plenty of water and then add it into a pressure cooker pan with enough water say about an inch above the level of tori and cook on medium heat to 3-4 whistles. Remove and keep it aside to let the pressure fall on its own, then open the lid and let it cool for some time.
** Note : Add about 2-3 cups of water to the cooked kali tori, mix well and let it rest aside for 30 minutes. Now once again mix well and strain off the cooked water completely into another vessel and keep it aside for the preparation of saaru/ saar. Never discard the cooked water as delicious saar with the inclusion of tomatoes, kokum etc. can be prepared using it and can be served with rice or as an appetizer. In case you do not want to prepare saar for any reason, then just add the necessary amount of water while cooking the tori and use the cooked water while preparing the upkari/ bhaji.
** To prepare the Kali Tori/ Black Pigeon peas upkari : Heat 1 tblps coconut oil (nariyal tel/ narlel tela) in a thick bottomed kadai/ pan, when hot add 1 tsp of mustard seeds (rai/sasam), when they begin to splutter lower the heat to minimum and add 2-3 dry red chilly (kumte mirsanga/ byadgi mirchi) cut into pieces, ½ tsp of hing (asafoetida) powder and 8-10 fresh curry leaves (kadipatta/ karbevu).
** Fry the above a few seconds and then add the cooked kali tori along with a little bit of the cooked water (say ¼ cup) and mix well. Cover and cook for 2-3 minutes, stirring a few times in between, now lower the heat to minimum at salt (namak/ meeta) to taste, mix well, cover and continue cooking for another 5-10 minutes.
** While the Upkari/ Bhaji is being cooked do check it out in between, stirring well for even cooking and in case there is not trace of water then add some tori cooked water to the same as is necessary only. Always use the tori cooked water for cooking the upkari to enhance the taste and prepare the saar with remaining water only.
** When thoroughly cooked and done, you will find that the tori/ pigeon peas will have softened well, at this stage add in 2-3 tablespoons of freshly grated coconut (soyi/ nariyal), mix well, cover and cook covered for 2-3 minutes only. Remove from the fire and keep it aside covered for 10-15 mins for flavours to be infused well.
** "Kali Tori Upkari with Hing (Black Pigeon Peas Bhaji with Asafoetida)” is done and ready to be served. Pulses/ Legumes Upkari prepared in this way, which is also referred to as Sundal in southern parts of India, can be offered as Naivedyam to God and thereby served during meals or distributed as prasadam too. It is a followed practice of preparing 9 types of legume bhaji each a day during Navratri celebrations. In GSB homes it is served during meals with saar- rice- a few other dishes and is a fantastic combo.
** You can also serve it as a side dish with poori, roti, or any other dish of your choice too, my suggestion would be to try it out with poori, it tastes fantastic. I always make it a point to keep aside some for the next day breakfast to be served with poori as in my home we love that combo. I also serve it with pova usli (seasoned beaten rice) for breakfast and that too is a lovely combo. Again, I would like to mention here that in case you are to serve it after a few hours, then it is advisable to store it in an air tight container lest it get spoiled, you can reheat and serve the same as and when desired.
** For "Kali Tori Upkari Losunu panna ghalnu/ Black Tur Bhaji seasoned with Garlic" recipe, please follow the link given below, also sharing a common link below to all the dishes prepared using “Kali Tori/ Black Pigeon Peas”, do check them out …
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