Green pigeon peas dal / ತೊಗರಿ ಕಾಳು ತೊವ್ವೆ (ಸಾರು)

I being a strong follower of Rujuta Diwekar (India's leading nutrition and exercise science expert), have been consciously cultivating the habit of eating seasonal vegetables and fruits. Fresh Thogarikayi (Green pigeon peas) season is starting here in Karnataka, India and i don't want to miss eating. This vegetable is tasty and is also rich in protein.

The Green pigeon peas turns out to be most used toor dal / ತೊಗರಿ ಬೇಳೆ when it is grown further and dried. 

Here is the recipe of fresh green pigeon peas Dal. 

Ingredients
Green pigeon peas / ತೊಗರಿ ಕಾಳು - 1/2 kg
Green chillies - 3 to 4
Ginger - 1 small piece
Garlic - 5-6 cloves
Tomato - 3
Onion - 4
Capsicum - 1
Salt to taste

For seasoning
Oil - 2 to 3 spoons
Urad dal - 1 spoon
Mustard seeds - 1 spoon
Asafoetida - 1 pinch
Turmeric - 1 pinch

Method
Separate out the green pigeon peas by removing the outer cover. Wash the same and cook using pressure cooker. 

Finely chop onions, capsicum, tomato and keep it aside.

Make chilli, ginger, garlic paste and keep it aside.

Heat a thick bottomed Kadai. Pour the oil. Add urad dal and mustard seeds. When mustard starts spattering add turmeric and asafoetida. Now add ginger, chilli, garlic paste and saute it for about a minute using low flame. 

Add chopped onions and capsicum and saute it onions become translucent. Add chopped tomatoes and saute for about 2-3 minutes. 

Now add cooked green pigeon peas, salt and cook it in medium flame for about 5 minutes.

Yummy and fresh dal is ready to serve. Can be consumed with rice or chapati.