Togarikaayi Usli Recipe (Green Pigeon Peas)

Madhuri Aggarwal
Togarikaayi Usli Recipe (Green Pigeon Peas)
476 ratings.

Togarikaayi Usli Recipe (Green Pigeon Peas) is a Karnataka Cusine dish. 'Usli' in Kannada means stir fried lentils. Usli is usually made during festivals and distributed amongst friends and family. But there are some uslis which is specially made during certain seasons and produce. Like Avarekaayi ( broad beans) and Togarikaayi ( green pigeon peas) are beans that taste divine when made into Usli.

Togarikaayi Usli Recipe can be served for lunch.

Serve the Togarikaayi with hot rice and chow chow sambar with some ghee on top. 

Here are other Dal recipes which you will like to try at your home. 

  1. Avarekaalu Usli (Broad Bean In Gravy) Recipe
  2. Menthia Keerai Paruppu Usili Recipe 
  3. Oriya Special Dalma Recipe

Cuisine: North Karnataka
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Pressure Cooker
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 2 cups Fresh Green Toor Dal (Pigeon Pea)
  • 1/4 cup Cooking oil
  • 10 Green Chillies
  • 2 Garlic
  • 1/2 cup Coriander (Dhania) Leaves , chopped
  • Salt , to taste
  • 1 tablespoon Butter (unsalted)
  • 1 teaspoon Mustard seeds

How to make Togarikaayi Usli Recipe (Green Pigeon Peas)

  1. To begin with the Togarikaayi Usli first, in a  pressure cooker, heat oil. Add mustard seeds to this, let it crackle.

  2.  Add chopped green chillies and stir it. After a minute add togarikaayi and give it a good stir. 

  3. Stir it for a couple of minutes and add just enough water to cover 3/4th of togarkaayi. Close the lid and pressure cook it till the cooker lets out one whistle.

  4. Once cooled, open the lid. Now add salt, chopped coriander, garlic cloves, and pressure cook it again till the cooker lets out one whistle.

  5. Once cooled, open the lid. Switch on the flame and add butter and give it a good stir.

  6. Allow the water to evaporate completely and switch off the flame. 

  7. Serve the Togarikaayi Usli it hot with roti or steamed rice. Usli tastes better the next day, so make more and enjoy the next day as well .

Madhuri Aggarwal

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Last Modified On Thursday, 15 December 2016 11:13
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