Togari kalu curry(pigeon pea curry)

Along with the avarekalu season comes this Togari kalu(pigeon pea) season. These are the rich sources of protein. In India split pigeon peas(toor dal) are one of the most popular pulses being an important source of protein in an mostly vegetarian diet. Here the pea is cooked in the rich coconut gravy along with the Indian spices.

Ingredients: 1cup togari kalu
                    1 onion large finely sliced
                    1 tomato large finely sliced
                    1/4tsp turmeric powder
                    4-5tsp oil
                    salt to taste
       masala: 1/4cup coconut grated
                    3 green chillies
                    5-6 cloves garlic
                    1' ginger
                    2tbsp coriander leaves
                    1tsp poppy seeds
                    1/2' cinnamon
                    2 cloves
                    1 cardamom
                    1tsp coriander seeds
                 
Method: 1)grind together all the ingredients of the masala by adding required amount of water.
              2)heat oil in a pan add onions and fry till they turn pink, add tomatoes and cook till they are
                 soft. add grinded masala and fry till the oil separates.
              3)add togari kalu, salt and water if required, cook till the peas turn soft.
              4)serve hot with chapati, rice or poori.