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Making of pigeon peas curry at home #konkanirecipes #torigashi
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Goa, Gujarat, karkala, Mangalore, Udupi
Servings: 8 servings
Calories: 158kcal
Author: Kushi

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: 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