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    Home » Lunch and Dinner Recipes

    Temple Style Tori Gashi | Pigeon Peas Curry

    Published: Sep 13, 2022 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Tori Gashi is a very healthy protein-packed vegetarian side dish from India prepared using whole pigeon peas.

    Temple Style Konkani Tori Gashi, holding in spoon, vegan pigeon peas curry

    About the Recipe

    Tori Gashi is a popular temple-style Konkani dish where whole pigeon peas are first pressure cooked along with yam (surnu or suvarnagadde). The cooked peas and yam are simmered in a simple coconut paste, and a basic tempering is added. You can substitute yam with potatoes, raw jackfruit (kadgi), venti (yam stem), or gabbo (banana plant stem).

    This South Indian Style Pigeon peas recipe is one of the best protein-rich side dishes for your vegetarian and vegan, gluten-free lunch or dinner. In Gujarat, pigeon peas curry or tuvar totha is prepared using whole pigeon peas. Each region has its own special dish using pigeon peas.

    Temple style tori gashi with surnu and venti, traditional konkani food recipes

    Ingredients

    1 cup White or Black Pigeon Peas
    1 cup Yam (Suvarnagadde or surnu), you can also use potatoes
    1 cup Yam stem (venti, optional)
    1 teaspoon Salt

    For the coconut masala

    1 Coconut grated (approx. 2 cups, loosely packed)
    4 Dry red chilies
    6 to 8 Curry leaves (optional)
    ½ teaspoon Tamarind (small ball)

    For the tempering

    1 tablespoon Coconut oil
    1 teaspoon Mustard seeds
    1 Dry red chile
    8 to 10 Curry leaves

    Vegetarian pigeon peas curry served in brown copper bucket  #tuvar

    How to make Konkani Tori Gashi or Pigeon Peas Curry

    How to cook whole pigeon peas

    Wash and soak pigeon peas in water for 6 hours or overnight. Soaking the peas helps in faster cooking.

    In a pressure cooker, add soaked and drained pigeon peas (tori) along with yam (surnu), venti (yam stem, optional) with enough water, and pressure cook for 2 to 3 whistles. Check out the video.

    Let the pressure release naturally.

    Making of coconut paste

    In a mixie jar or blender, add coconut, dry red chilies, curry leaves, and tamarind with little water and blend it to smooth paste.

    healthy, vegetarian Indian style curry recipe with coconut base #sidedish #cannedbeans

    Making of Tori Gashi (Thori Gashi)

    Open the pressure cooker, add the coconut masala paste, and salt to taste, and bring it to a nice boil. Simmer it for 5 to 10 minutes. Add water only if required. Do not add too much water.

    Prepare the tempering

    In a pan, heat oil. Add mustard seeds. When the mustard seeds splutter, add red chilies and curry leaves and saute for a few more seconds.

    Add this tempering to the gravy and mix.

    Easy Tori Gashi is ready. Serve hot with steamed rice, and enjoy.

    Top view of konkani mangalorean udupi style tori gashi recipe

    Substitutes

    Pigeon Peas, whole - I have used white pigeon peas. You can use black pigeon peas (kali tori), fresh or dry green peas, or even canned beans. Another good part is you can prepare this dish with any beans like kidney beans (rajma), great northern beans, navy beans (tingalavare), black-eyed peas (alsande bee), etc.

    Suvarnagadde (Yam) & Venti (Yam stem) - the best and most readily available substitute is potatoes (aloo). Traditionally you can use any one of the following as a pair with pigeon peas in this gravy, i.e., raw jackfruit (kadgi), suvarnagadde (surnu or yam), venti (yam stem), gabbo (banana plant stem), kirlu (raw bamboo shoots), etc.

    Dry red chilies - While making the paste, you can use red chile powder instead of dry red chilies.

    Fresh grated Coconut - You can even use dry or frozen coconut to make this recipe.

    More Konkani recipes to try

    • Chane Gashi
    • Alvati
    • Dalitoy
    • Ponsa Mulik
    • Banana Buns
    • Pagila Podi
    Holding pigeon peas curry in copper spoon, ready to serve with steamed rice or boiled rice

    FAQs

    Can I skip the tempering?

    Tempering is a must and traditionally in coconut oil. It adds additional flavor to the dish. 
    If you are making on days other than fasting days, you can crush a few garlic cloves and saute in oil and add them to the recipe. It gives a different taste, and this version of the curry is also called koddel in Konkani.

    Can I use canned peas?

    Yes, any variety of canned peas or beans can be used to make coconut-based gashi. Just skip the step of pressure cooking the peas. You can cook potato/yam on stove top until tender and then add the canned peas to it, followed by coconut paste and tempering.

    Video

    Check out my 1-minute video on making Tori Gashi.

    Recipe card

    Making of pigeon peas curry at home #konkanirecipes #torigashi

    Temple Style Tori Gashi | Vegetarian Pigeon Peas Curry

    Kushi
    Tori Gashi is a very healthy protein-packed vegetarian side dish from India prepared using whole pigeon peas.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Lunch
    Cuisine Goa, Gujarat, karkala, Mangalore, Udupi
    Servings 8 servings
    Calories 158 kcal

    Equipment

    • 1 Pressure cooker
    • 1 Mixie Jar or Blender

    Ingredients
      

    • 1 cup White or Black Pigeon Peas
    • 1 cup Yam (Suvarnagadde, surnu) you can use potatoes
    • 1 cup Yam stem (venti, optional)
    • 1 teaspoon Salt

    For the coconut masala

    • 1 Coconut grated (approx. 2 cups, loosely packed)
    • 4 Dry red chilies
    • 6 to 8 Curry leaves (optional)
    • ½ teaspoon Tamarind (small ball)

    For the tempering

    • 1 tablespoon Coconut oil
    • 1 teaspoon Mustard seeds
    • 1 Dry red chile
    • 8 to 10 Curry leaves

    Instructions
     

    How to cook whole pigeon peas?

    • Wash and soak pigeon peas in water for 6 hours or overnight. Soaking the peas helps in faster cooking.
      1 cup White or Black Pigeon Peas
    • In a pressure cooker, add soaked and drained pigeon peas (tori) along with yam (surnu), venti (yam stem, optional) with enough water, and pressure cook for 2 to 3 whistles. Check out the video.
      1 cup Yam (Suvarnagadde, surnu), 1 cup Yam stem (venti, optional)
    • Let the pressure release naturally.

    Making of coconut paste

    • In a mixie jar or blender, add coconut, dry red chilies, curry leaves, and tamarind with little water and blend it to smooth paste.
      1 Coconut grated (approx. 2 cups, loosely packed), 4 Dry red chilies, 6 to 8 Curry leaves (optional), ½ teaspoon Tamarind (small ball)

    Making of tori gashi (thori gashi)

    • Open the pressure cooker, add the coconut masala paste, and salt to taste, and bring it to a nice boil. Simmer it for 5 to 10 minutes. Add water only if required. Do not add too much water.
      1 teaspoon Salt

    Prepare the tempering

    • In a pan, heat oil. Add mustard seeds. When the mustard seeds splutter, add red chilies and curry leaves and saute for a few more seconds.
      1 tablespoon Coconut oil, 1 teaspoon Mustard seeds, 1 Dry red chile, 8 to 10 Curry leaves
    • Add this tempering to the gravy and mix.
    • Easy Tori Gashi is ready. Serve hot with steamed rice, and enjoy.

    Nutrition

    Calories: 158kcalCarbohydrates: 25gProtein: 7gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 300mgPotassium: 609mgFiber: 6gSugar: 2gVitamin A: 330IUVitamin C: 71mgCalcium: 49mgIron: 2mg
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    healthy and easy to make temple style tori gashi or pigeon peas curry

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