Tuvar sabji recipe also known as tuver na thotha in Gujarati is a curry dish made from pigeon pea. The dish can be made from dry pigeon pea (tuvar dal) or even green pigeon pea (tuvar lilva).
This is not my recipe π It is made by my mum-in-law. I saw her making this delicious curry from scratch and clicked all these photos along the way. Lucky meπ She make this sabji really well. Its one of our family favorite and everyone enjoys this tuvar sabji a lot.
Since we are adding lots of ginger, garlic and onion this tuvar sabji (tuver na thotha) is usually made in rainy season or winter when weather is cold.
Here this tuvar sabji is made using dry tuvar as Imentioned before.The green pigeon pea (tuvar) was out of season when my mum-in-law made this sabji. Hence she added dry tuvar. But green tuvar also known as tuvar lilvamake a great ingredient for this curry. Also along with pigeon pea we also have added garlic. Instead of simple garlic you can add green garlic (hara lehsun).
In my family we call this sabji βtuveriyuβ!! I have not heard this name before but it seems like it is a family trademark π We love having this curry with toasted bread instead of roti / chappati. Just sprinkle some Sev (fried chickpea vermicelli) on this sabji and enjoy it with butter toasted bread. wow.. bliss.. π
Let us check the recipe of tuvar sabji also know as tuver na thotha.
Step by step Tuvar sabji recipe (Gujarati Tuver Na Thotha)
Rinse the dry tuvar / tuver thoroughly in water and let it get soaked for around 6 to 8 hours or overnight.
The delicious tuvar sabji is ready to serve.Sprinkle some sev (fried chickpea vermecilli) on top and serve tuvar sabji with roti, chappati or bread.
Below is the recipeboxof Tuvar sabji for your quick reference.
Tuvar sabji recipe details:
Tuvar Sabji Recipe (Gujarati Tuver Na Thotha)
Recipe Type: Main
Cuisine: Gujarati
Author: Gopi Patel
Prep time:
Cook time:
Total time:
Serves: 3
Tuvar Sabji Recipe (Gujarati Tuver Na Thotha) - A delicious Gujarati curry made from dry pigeon pea tossed in Indian spices with tomato and spring onion.
Ingredients
- Dry tuvar : 1 cup
- Spring onion: 3 cups, chopped
- Tomato:1 1/2 cup, chopped
- Ginger: 2 tbsp
- Garlic: 3 tbsp
- Green chilies: 2 tsp
- Oil:2 tbsp
- Asafoetida (hing): 1/4 tsp
- Mustard seeds:1 tsp
- Cumin seeds:1 tsp
- Bay leaf: 1 leaf
- Dry red chili: 1 piece
- Red chili powder: 1/2 tsp
- Coriander powder: 2 tsp
- Turmeric powder: 1/2 tsp
- Garam masala: 1 1/2 tsp
- Cloves. star anise, cinnamon stick powder: 1/2 tsp
- Water: 1/2 cup
- Sev: 1/2 cup (optional)
- Salt: 2 tsp or to taste
Instructions
Preparations for making tuvar sabji (tuver na thota)
- Rinse the dry tuvar (dry pigeon pea) thoroughly and soak it in water for 6 to 8 hours or overnight.
- Once the dry toovar is soaked take the tuvar in a pressure cooker and cook for 5 to 7 minutes. Let the cooker gets cool down before opening the lid. Check if tuvar is boiled properly by pressing a bean between your fingers.
- Finely chop the spring onion and tomatoes. Use both greens and onion part of spring onion.
- Also for this curry we will need lots of ginger and garlic. Peel off the ginger & garlic and chop them into small pieces.
- Also finely chop green chilies. Remove seeds if green chili is too spicy.
For making tuvar curry (tuver na thota)
- In a thick bottom non-stick pan heat some oil and add asafoetida, mustard seeds, cumin seeds, dry red chili and bay leaf.
- Once the mustard seeds starts fluttering add chopped green chilies, ginger and garlic. Cook for 20-30 seconds till the raw flavor of garlic ginger is gone.
- Now add the chopped spring onion, both green part as well as onion part. Saute spring onion for a minute.
- Add chopped tomatoes and mix well with other ingredients. Also add turmeric powder and salt to taste. Mix again everything well and cook for 2 minutes till turmeric looses its raw flavor.
- Once tomatoes softens add remaining dry spices. Red chili powder, coriander powder, garam masala powder and cloves / star anise / cinnamon powder.
- Mix well all the spices in sabji and cook for another 2 to 3 minutes till the spices blends well with curry.
- Now throw in the boiled tuvar (pigeon peas) into onion tomato gravy and stir well.
- Add 1/2 cup of water and cook till the water is reduced.
- Dry tuvar sabji (tuver na thotha) is ready to serve. Sprinkle some sev on top and serve this sabji hot along with chappati, roti or roasted bread.
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If you are looking for more Indian curry recipes then do check outrecipe of aloo parval sabji, kala chana masala, dry kala chana, baingan bharta, rajma masala and sweet corn masala.