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Making of pigeon peas curry at home #konkanirecipes #torigashi

Temple Style Tori Gashi | Vegetarian Pigeon Peas Curry

Tori Gashi is a very healthy protein-packed vegetarian side dish from India prepared using whole pigeon peas.
Course Dinner, Lunch
Cuisine Goa, Gujarat, karkala, Mangalore, Udupi
Keyword gassi, ghashi, ghassi, kali tori, konkani food, pigeon peas, split peas, temple style, vegan curry, vegetarian curry, whole peas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 158kcal
Author Kushi


  • 1 Pressure cooker
  • 1 Mixie Jar or Blender


  • 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


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.


Calories: 158kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 300mg | Potassium: 609mg | Fiber: 6g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 71mg | Calcium: 49mg | Iron: 2mg