Kali Tori Ghasi / Black Pigeon Peas Masala Curry

 Kali tori ghasi is a very tasty Konkani style black pigeon peas coconut masala curry made with black pigeon peas, potato and ground coconut masala paste goes well with rice and chapathi.Black Pigeon Peas is known as Kali Tori in Konkani. Kali Tori Ghasi / Black Pigeon Peas Masala Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Kali Tori Ghasi / Black Pigeon Peas Masala Curry.

Ingredients:-

Black pigeon peas.-3/4 cup
Potato.                   -2
Asafoetida.            -a pinch
Water.                    -as required
Salt.                       -to taste

For grinding Coconut Masala Paste:-

Grated coconut.  -1/2 of a coconut
Dry red chilly.     -6
Coriander seeds.  -2 tbsp
Turmeric powder.-1/4 tsp
Tamarind.            -a gooseberry size
Coconut oil.        -1tsp for roasting

For Seasoning:-

Urad dal.        -1tsp
Mustard seeds.1tsp
Curry leaves.  -1sprig
Coconut oil.    -2 tsp

Instructions:-

1). Soak black pigeon peas / kali tori in water for 12 hours or overnight. Then drain soaked water and wash the soaked black pigeon peas in water 2 to 3 times. Pressure cook the soaked black pigeon peas along with a pinch of asafoetida, little salt and 1 and 1/2 cup of water for 5 whistles. Keep aside the cooked black pigeon peas / kali tori along with cooked water.

2). Peel and remove the outer skin of 2 potatoes and wash well.Chop the potatoes into medium cubed pieces and cook the potato pieces adding required water in a vessel. Keep aside the cooked potato pieces.

3). Heat 1tsp coconut oil in a small pan and roast coriander seeds and dry red chillies for a minute on low flame. Grind the roasted coriander seeds and red chillies in a mixer grinder along with grated coconut, turmeric powder and tamarind to a smooth paste adding little water.Transfer the ground coconut masala paste to a plate. Wash the mixie with little water and pour it into the ground coconut masala paste in the plate.

Method:-

1). In a wide bottom pan add cooked black pigeon peas / kali tori along with cooked water and boil on low flame.

2). Add cooked potato pieces into the pan and mix with the cooked black pigeon peas / kali tori.

3). Add ground coconut masala paste into the pan and mix with cooked black pigeon peas and potato pieces.

4). Check for salt and add required salt if needed. Add little water and make the curry to a semi thick gravy consistency. Boil the black pigeon peas potato masala curry for 2 to 3 minutes on low flame and switch off the flame.

5). Heat 2 tsp coconut oil in a small pan for seasoning and add urad dal and saute well. Splutter mustard seeds. Add curry leaves and fry in oil for a second and switch off the flame.Pour the seasoning into the black pigeon peas masala curry / kali tori ghasi and mix well.

6). Remove the kali tori ghasi / black pigeon masala curry from flame.

Very tasty Kali Tori Ghasi/ Black Pigeon Peas Masala Curry is ready to serve with rice.