White Pigeon Peas in Coconut - Konkani Style (Dhavi Tori Ghashi)

Come winters, beans, lentils and legumes of different sorts gain the center stage in my kitchen. Sometimes, out of necessity and more often out of need. Its easier to fix up dinner with a bag of beans than run to do groceries in chilly weather where fighting windchill, getting a frostbite on your hands and ears are more scarier than managing with what you have in the kitchen. For one, I choose to go with latter. I am also glad that  I have the choices which folks belonging to my generation happily use and choose. For instance - frozen meals, canned food (BPA free variety if you are very picky), frozen package of individual or mixed vegetables, prepared foods if you are too sick to cook which make your life a bit easier. If everything else fails, there are plenty of restaurants/ pizzerias which will gladly deliver food at your doorstep.

White Pigeon Peas - Raw and Soaked

I used this particular type of bean found in Southern India. Its known as Pigeon Peas in English. In Konkani cuisine, the beans are known as Tori and there are two different varieties of this bean - white one (Dhavi Tori) and black one (Kali Tori). I had earlier posted a recipe on the black variety of this bean here. The bean is very tasty, has a tad bit nutty and creamy flavor and the skin has a tough texture, but packs quite a punch when used in curries and gravies.

Ghashi is a particular variety of Konkani curry which has the regular masala of coconut, red chillies and tamarind. The finish is provided with a seasoning of mustard seeds, curry leaves and cumin seeds. My Ma and Grandma avoided the use of Cumin seeds for the seasoning, I follow the same practise. I have used Yam (Suran) as a complementary vegetable in the curry.

~ Dhavi Tori Ghashi with Suran ~

Prep Time: 15 minutes

Cook Time: 30-45 minutes

Ingredients:

White Pigeon Peas / Tori (Dhavi Tori) - 1 cup

Yam (Suran) [Fresh or frozen] - 1 cup

Coconut Oil

Salt

Ghashi Masala -

Grated Coconut - 3/4 cup

Tamarind pulp - 2 tbsp

Red Chillies (Byadgi variety) - 3-5

Turmeric powder - a pinch

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Method:

Clean and soak the beans overnight and pressure cook them for couple of whistles along with Yam if you are using the fresh variety. Save the stock for Saaru. 

Heat a spoon of oil in a small frying pan and roast the red chillies on low flame. Allow to cool. Grind to a smooth paste along with grated coconut and tamarind. Bring the beans to a boil, adjust salt and add the ground masala and Turmeric powder. If you are adding frozen Yam, add it at this stage. Once thoroughly cooked, turn off the flame. This process takes around 15-20 minutes.

In the same frying pan used before, heat a few spoons of coconut oil and season with mustard seeds. Once they begin to pop, add curry leaves and red chillies. Pour this seasoning over the cooked curry, cover with a tight lid. Mix before serving with Rotis/ Steamed Basmati Rice.

Spicy Yam Stir Fry (Surnaa Upkari/ Sooran Bhaaji)

Upkari or Vegetable side dish are my favorites. They are easy to make, fast to cook and healthy with less or no oil. Fairly simple recipe, tasty to the core; goes well with Daals and Curries. Owing to the potential itchy sensation one may acquire while eating, many detest eating this dish.

Preparation time: 10 minutes

Cooking time: 20-30 minutes

Yield: 4 servings

Ingredients:

Yam/ Sooran/Suran (chopped into 1/2" cubes) - 4 cups

Red Chillies - 2

Salt - as per taste

Jaggery (optional) - 1/2 teaspoon

For seasoning:

Oil - For frying

Mustard seeds - 1/2 teaspoon

Curry leaves - 4-6

For Garnish:

Grated coconut - 1/4th cup

Method:

Chop off the bark of Yam, use kitchen gloves if required because the yam can leave an itchy sensation on hands. Chop into 1/2" cubes and wash well with water. If using frozen ones, thaw them for 1/2 hour, rinse well in multiples washes till the water gets clear. Pressure cook for 2-3 whistles. Set aside.

Heat oil in a thick bottomed pan. Add mustard seeds, once they begin to pop and curry leaves. Split Red Chillies into two and add them. Give a gentle stir and add chopped Yam pieces. Add salt as per taste. Add enough water to boil the vegetables. Add Jaggery pieces and stir well. Bring to boil and simmer on low flame till all the pieces are completely cooked and water gets evaporated. Garnish with lot of grated coconut and serve warm.

Yam Curry (Surna Tambudi)

Suran or Sooran is also known as Yam. Popularly available in South India, it belongs to the tube root or root family and grows in abundance and to a fairly bigger size. Some varieties of Suran leave an itchy feeling in throat so one needs to ensure that the Suran pieces are carefully cooked.

Surna Tambudi is a choicest and tasty coconut gravy based dish. Some people often complain about being unable to eat this dish owing to the itchy sensation it leaves on hands while cooking and throat post consumption. Unlike other 'Tambli' based dishes, this one is not cold and needs to be boiled and seasoned with spices.

Preparation time: 15 minutes

Cooking time: 20-30 minutes

Yield: 3-4 servings

Ingredients:
Suran/ Yam - 3 cups (Frozen or fresh)

Coriander seeds - 2 tablespoon
Mustard seeds - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Asafoetida powder - 1/10 teaspoon
Grated coconut (optional) - 1 cup
Red Chillies (Byadgi chillies) - 3-5
Methi seeds - 1/2 teaspoon
Water - For curry consistency

Salt - as per taste

For seasoning -

Oil - For frying
Curry leaves - 3-6 leaves

Method:
1. Defrost Suran and allow to thaw, keep aside for 1/2 hour at room temperature. If using fresh ones, chop off the thick skin and chop into bite sized pieces. Use kitchen gloves to prevent itchy sensation on hands. Pressure cook for 2-3 whistles.

2. Heat 2 spoons of oil in a kadhai and temper with coriander seeds, mustard seeds, turmeric powder, red chillies. Take care to fry these ingredients on a low flame since the masalas could easily get burnt. Saute for around 5 minutes and towards the end while putting off the flame add grated coconut. This is optional however if added gives a great flavour to the dish. Once cooled, grind the masala to a paste.
3. In a saucepan, boil the Suran pieces and add the ground gravy. Bring it to a boil for around 10 minutes and simmer on low flame till the Yam pieces are completely cooked. Temper with a seasoning of Mustard seeds and Curry leaves tempered in heated oil. Serve hot with rice.