Kaali thori (black pigeon pea) -- 1 glass
Bimbul (tree sorrel) -- 5 – 6
Chilly powder -- 1 tbsp
Crushed garlic flakes -- 6 – 8
Salt to taste
Oil for seasoning
Soak pigeon pea for 3 -4 hours(or soak in hot water for one hour)
Pressure cook soaked black pigeon pea and bimbul and salt for 5-6 whistles. Let it cool for sometime. In a seasoning pan, take little oil, add crushed garlic, fry till light brown, then lower the flame, add chilly powder, fry for a second, pour it over cooked pea mixture and boil for 5 to 10 mts.
Yummy thori sarshi is ready to serve with boiled rice.
Optional :- you can add jack fruit seeds at the time of cooking the pigeon pea.
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