Togarikaalu Saaru

As the season going around is Avarekalu Season. Just before this the Togarekalu season starts. Reminds me of the fresh avarekalu and togarekalu back in Bengaluru. It was such a fun peeling and taking out the peas from the pods. I developed the taste of togrikalu and avarekalu after my marriage. I have simply replaced the fresh togarikalu with a frozen store bought bag. Here goes the recipe.
Prep Time	5 Minutes
Cooking Time	20-25 Minutes
Serves	4-5 People
Ingredients	Pigeon Peas / Tuvar Lilva / Togari Kaalu Toor Dal Tamarind paste Salt / Jaggery Turmeric Powder Rasam Powder Curry Leaves Coriander Leaves	2 Cups ¼ Cup 1 Tsp. To Taste ½ Tsp. 1-2 Tsp. A Few To Garnish
To Grind	Baked Tomato Grated Coconut (fresh / frozen)	1 Medium 1 Tbsp.
Seasoning	Mustard Oil / Ghee Asafetida	1 Tsp. 1 Tsp. A Pinch
Method     1.     Cook the dal, tuvar lilva, tomato and with enough water in a pressure cooker for 3-4 whistles. 2.     Grind the pressure cooked tomato and coconut together to a smooth paste and set aside. 3.     Add ½ cup water to the cooked dals. To this add tamarind paste, salt, jaggery, curry leaves and turmeric powder. Let it boil. Now to this boiling mixture add the ground coconut paste and let it boil.   4.     Add rasam powder to the boiling mixture and mix well. Let it boil for 5 minutes.   5.     Make the mustard seasoning and pour it over the Rasam and garnish with coriander leaves. Togarikalu saaru ready to serve.