Tori Ani Kooka Ghashi ( Dove Peas Cooked Amongst Chinese Irish Gaelic Patato Inwards A Coconut-Based Sauce).

Growing upward I merely loved beans. Any form of dried beans would appeal to me! It could endure made amongst coconut-based sauce too amongst merely about vegetable called "ghashi" or it could endure made soup-style called "saaru-upkari". Sometimes it is made similar a stir-fry called "Ussli". I loved them all.. I even thus similar them but I don't larn inwards every bit oftentimes for beans causes bloating inwards me.:( Funny I cannot think that happening every bit a child!!! So straightaway I ration myself to may endure i time or twice a calendar week too that likewise minor portions! Today I am going to part amongst you lot tori Ani kook ghalnu ghashi which way dove peas cooked amongst Chinese white patato inwards a coconut-based sauce. This dish is simple, slow to brand too does non accept garlic or onion inwards it. This makes it perfect to endure i of the dishes cooked during festivals too auspicious days when exclusively dishes without onion too garlic tin post away endure made.

Servings: 4-6

Ingredients:

Dry tori ( dove peas): 1 cup
Peeled too Chopped kook ( Chinese potato): 1 cup

For grinding: ( for masolu):

Freshly grated coconut: 1 cup
Red chillies( dry): 3-4( depending on the spice score of the chilli used).
Tamarind: marble sized

For the tempering:
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 minor sprig

Method:

Soak the tori ( dove peas) for 8 hours or overnight. Add three cups of H2O too railroad train it inwards a describe per unit of measurement area cooker for twenty minutes on depression open fire later the starting fourth dimension whistle. Turn off the flame. Do non opened upward until the describe per unit of measurement area inwards the cooker has completely ceased. Keep aside.

Cook the kook ( Chinese Potato) amongst i loving cup H2O too pinch of tabular array salt until tender. Keep aside.

Using a blender,grind together all the ingredients listed nether "for grinding" into a smoothen paste, adding H2O every bit needed.

Take a pot big plenty to concur the dove peas too Chinese potato. Add both of them to the pot. Keep aside whatever excess water.

Add the solid put down glue to the pot too convey it to a boil on depression flame. Add the reserved H2O every bit per the thickness of the gravy desired past times you.

Tempering:
Heat crude oil inwards a minor frying pan. Add the mustard seeds. When they crackle, add together the curry leaves too switch off the flame. Add this to the higher upward pot!

Serve hot amongst steamed rice or apartment bread.

Enjoy!

Cooking made easy:

This dish tin post away endure made amongst Chana ( chick peas) likewise too is known every bit Chana ghashi. It is a speciality of GSB community.

Yam ( suran), regular potato, chayote, cauliflower, tender bamboo shoot, gherkin tin post away all endure used every bit a mix instead of chinese white patato for the higher upward dish.

Tip for salubrious living:

Using rattling hot H2O for bathing tin post away number inwards drying of the skin. It is best to bathe inwards lukewarm water. If that is non possible at

to the lowest degree brand certain that the final duad of minutes of the bath/ shower is inwards lukewarm water. This tremendously improves the peel quality.

Food for thought:

Love conquers all. Virgil