Togarikaayi Usli Recipe (Green Pigeon Peas)
Togarikaayi Usli, a delightful dish from the heart of North Karnataka, is a perfect combination of fresh green pigeon peas and aromatic spices. This high-protein vegetarian dish is best enjoyed with roti or steamed rice and makes for a fulfilling lunch. The simple yet flavorful recipe incorporates green chillies, garlic, mustard seeds, and a generous amount of butter, making it a savory treat that will leave you craving more. Though the dish can be enjoyed immediately, it is said to taste even better the next day, making it an excellent option for meal prep.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Green Toor Dal (Pigeon Pea) | 2 cups |
| Sunflower Oil | 1/4 cup |
| Green Chillies | 10 (chopped) |
| Garlic Cloves | 2 (crushed) |
| Coriander (Dhania) Leaves | 1/2 cup (chopped) |
| Salt | To taste |
| Unsalted Butter | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 120 kcal |
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Fat | 6 g |
| Sodium | 150 mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
-
Prepare the Dal:
In a pressure cooker, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and let them crackle, releasing their natural aroma. Then, add the chopped green chillies to the oil and sauté for about a minute to release their flavors. -
Cook the Togarikaayi:
Add the fresh green pigeon peas (Togarikaayi) to the pressure cooker and stir them well. Sauté for a couple of minutes to allow the flavors to meld. Pour in just enough water to cover about 3/4th of the pigeon peas. Stir again and close the lid of the pressure cooker. -
First Pressure Cook:
Cook the pigeon peas on medium heat until the pressure cooker gives off one whistle. This will ensure that the peas are partially cooked but still firm. -
Second Cooking Stage:
Once the cooker cools down, carefully open the lid and add salt, chopped coriander leaves, and crushed garlic cloves. Stir everything together. Close the lid and cook again for another whistle, allowing the peas to absorb the flavors from the spices and herbs. -
Final Touches:
After the second whistle, let the pressure release naturally and open the lid. Turn on the heat again and add the butter, stirring it through the cooked peas. This will add a rich, creamy texture to the dish. Continue cooking until the excess water has evaporated and the peas are tender and well-cooked. -
Serving:
Once the water has completely evaporated and the dish has thickened to your liking, turn off the flame. Serve the Togarikaayi Usli hot with roti or steamed rice. It also tastes great when enjoyed the next day, making it an ideal dish to prepare in advance for busy days.
Enjoy this hearty and flavorful North Karnataka recipe that’s packed with proteins and will satisfy your taste buds with every bite!
Tips & Variations:
- Spice Level: Adjust the number of green chillies to suit your taste. You can add more if you like it spicier or reduce them for a milder version.
- Herbs: Adding a few curry leaves while cooking enhances the fragrance and flavor.
- Make-Ahead: As mentioned, Togarikaayi Usli tastes even better the next day, making it a great option for leftovers.
This nutritious dish is perfect for lunch, providing you with a protein-packed meal that is both satisfying and healthy!
