"Kali Tori Upkari with Hing (Black Pigeon Peas Bhaji with Asafoetida)” … Simple delicious hing flavored upkari that can be served as side dish for lunch/ dinner or for bf with poori/ chapati too ... simple upkaries prepared with pulses are very tasty and can be seasoned with either garlic or hing and they taste equally good … Yummilicious …
** A simple upkari/bhaji prepared with kali tori/ black pigeon peas that can be served either with roti, poti etc. or with dal-chawal as a side dish. These black peas somehow have a sweetish tinge and are tastier than the white one’s available too. Somehow in Mumbai I find it hard to find them in grocery stores as these are not stocked by them just like tingalavro. I really have no idea as to why as the world is now globalized and almost everything is available everywhere. But in Mangalore stores they stock these and I always make it a point to visit it at least 3-4 times a year to stock up on those groceries and other items from in and around Mangalore which we are so used to relishing. Top on my list is always kali tori and tingalavro as somehow all konkani saraswat sort of love to prepare them in different combos and varieties in their homes both with masala or as it is too. The cooked water to is used in the preparation of saar either as it is or with tomato, kokum etc. You can use the search option for the same or go through the common link posted at the bottom of this recipe.
** This upkari/ baji is very simple and can be prepared either with garlic seasoning or hing seasoning and both are equally tasty. The seasoning actually depends upon the day in my home as if it is either a festive or any other auspicious day were in we avoid non-vegetarian and onion garlic, I then prepare it with hing seasoning otherwise in my home we are always in favor of garlic and onions and love them very much. I have already posted the one with garlic seasoning long back and will share the recipe to the same too at the bottom of this recipe. Do excuse the bad quality of picture as those were the initial days of blogging when I was naive and hardly knew to click a straight picture, not that I am an expert now, but I have improved with time and there is definitely more scope to learn always. 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 minimum 8 hours. Next day wash it well with water and put it in a pressure cooker pan with enough water say about an inch above the level of tori and cook to 3-4 whistles on medium heat. Let the pressure fall on its own, then open the lid and let it cool for some time.
** Add in 2-3 cups of water to the cooked kali tori and mix well and then strain off that water completely into another vessel and keep it aside for the preparation of saar. Never discard the cooked water as delicious saar with the inclusion of tomatoes, kokum etc. can be prepared with it and it can be served with rice or as appetizer.
** To prepare the Kali Tori/ Black Pigeon peas upkari : Heat 1 tblps oil in a thick bottomed kadai, when hot add in 1 tsp of mustard (rai/sasam) seeds and when they begin to splutter lower the heat and add 2-3 dry red chilly (kumte mirsanga/ byadgi mirchi) cut into pieces along with ½ tsp of hing (asafoetida) powder and 8-10 curry leaves (kadipatta/ karbevu).
** Fry for some a few seconds and then add in the cooked kali tori (water should be strained off), salt to taste and mix well. Cover with a tight lid and let cook on slow for 5-10 minutes. Give a stir once or twice in between and sprinkle some water if necessary. When done add in 2-3 tablespoon of freshly grated coconut (soyi/ nariyal), mix well, remove from fire and keep it aside.
** "Kali Tori Upkari with Hing (Black Pigeon Peas Bhaji with Asafoetida)” is done and ready to be served. Serve it hot with either dal or the same kali tori saaru with rice or as a side dish with poori, roti, or any other dish of your choice. I always serve it with tori saar and keep aside some for the next day breakfast to serve with poori as I love that combo.
** For the "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, do check them out …
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Thanks.