The snap is not exactly fresh, though. :-(
So, what did I do? I just packed off the old husband to a faraway country, to the land of 'Sahib'. I wouldn't let anything or ANYBODY come between my blog and me, you see. (For fellow Hindi film buffs: Duniya ki koi taaqat mere blog ko mere se judaa nahin kar saktee...nahin...)
My agony was not to end here, though. The next hurdle showed up when I actually managed to switch on my PC at home. Although all else was fine, I could not log in to Blogger. I could see all blogs, including mine, but logging on to Blogger? Nah...that wasn't happening.
Before I move on to the recipe, a little about 'tender Toor'. These are fresh pigeon peas. Once dried and split, they become 'Toor dal' or 'split pigeon peas'. As you can see in the picture above.
And now the
Recipe for Tender Toor Sukke with Baby Potatoes
1 heaped cup shelled tender Toor ( ½ kg. of the beans should yield that much)
12 Baby potatoes
¼ cup chopped onion
salt to taste
For the paste:
3 dried red chillis
1 tsp Urad dal
a lime-sized ball of tamarind, soaked in water
1 cup grated fresh coconut
1 tbsp oil
1 tsp mustard seeds
1 sprig of curry leaves
Shelled tender Toor (left behind) and boiled & skinned Baby Potatoes (front)
1. Rinse the shelled tender Toor once and put them into a wide vessel that fits into your pressure cooker. Pour water over the Toor until just covered.
2. You could add washed Baby potatoes to the same vessel or you could arrange them on the lid that covers the vessel in the pressure cooker.
Any which way, please make sure that the Toor as well as the potatoes are cooked thoroughly. :-)
3. Roast the dried red chillis in a couple of drops of oil until they turn two shades darker. Then take them out.
4. Roast the Urad dal in the same vessel without adding any oil till it turns golden and aromatic.
5. Sqeeze all the water out of the soaked tamarind, and discard the residue. In case you do not want to have any impurities, pass the tamarind water through a strainer once.
6. Grind the roasted red chillis, roasted Urad dal and grated coconut with the tamarind water until you get a smooth paste.
7. Take the ground paste as well as the cooked Toor and boiled potatoes into a heavy-bottomed vessel. Add the chopped onion and salt to it.
8. Cook this mixture on high heat. Add more water, if necessary. However, please keep in mind that this is a rather dry dish; it's not expected to have a lot of gravy.
9. Once the dish appears to have come together, turn the heat off.
10. Heat the oil in a Tadka ladle. Add mustard seeds, and let them splutter. Then add the curry leaves, and take the ladle off heat.
11. Add this Tadka to the Toor+potatoes mixture. Cover it immediately with a lid so that all flavours blend well.
Serve warm with Rotis / Phulkas or with rice & dal.
By the way, this Konkani dish can be prepared using any pulse instead of the tender Toor. You could use fresh green peas too. I assure you that it will taste equally stunning. :-)