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.
Recipe by WeRecipes at https://werecipes.com/tuvar-sabji-recipe-gujarati-tuver-thotha/