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 🙂 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 me 😀 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 I mentioned 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 lilva make 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 “tuveriyu”!! I have not heard this name before but it seems like it is a family trademark 😉 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.. 🙂
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.
Following day take the soaked tuvar along with water in a pressure cooker and pressure cook for 5 to 7 minutes. Turn off the flame and let the pressure cooker gets cool down completely before opening the lid. Check if the tuvar is boiled properly by pressing a bean between fingers.
For this recipe we will need lot of spring onion and tomatoes. Wash the green onion and chop it into pieces. Use both green and onion part of spring onion. Also chop the tomatoes and keep aside.
The tuvar sabji recipe is incomplete without garlic and ginger. This recipe requires lots of garlic and ginger. Peel off the skin of garlic and ginger and chop them finely. Also chop a green chili into small pieces. If green garlic (haraa lehsun / lilu lasan) is in season then please use that instead of normal garlic. This sabji is made specially with hari lasan.
Now to make tuvar sabji let us start by heating some oil in a non-stick pan. You can also use kadhai. Once the oil is hot add Asafoetida (hing), mustard seeds (rai), cumin seeds (jira), dry red chili and bay leaf. Let the spices gets cooked for few seconds.
Once the mustard seeds starts fluttering add chopped garlic, ginger and green chilies. Saute for no more than 20 to 30 seconds until the raw flavor of garlic and ginger is gone.
Throw in the chopped spring onion. Both greens and onion part. Stir well and let the onion gets cooked for a minute.
Now add chopped tomatoes. Again stir well.
Once the tomatoes looks softer add turmeric powder and salt to taste. Cook for 1 to 2 minutes until the turmeric powder is properly cooked.
Stir in between while onions and tomatoes are cooking.
Let us know add the dry spices. Add red chili powder, coriander powder (dhaniya), garam masala powder and clove / star anise / cinnamon powder.
Mix well and the spices along with onion tomato gravy and cook the gravy for 2 minutes.
Add the boiled tuvar (pigeon pea) into onion tomato gravy.
Mix well and let the spices gets blend with tuvar.
Add half a cup of water and cook till the water reduces.
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.
Enjoy the tasty Tuvar ki sabji with toasted bread 🙂
Below is the recipe boxof Tuvar sabji for your quick reference.
Tuvar sabji recipe details:
- 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
- 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.
- 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.
If you are looking for more Indian curry recipes then do check out recipe of aloo parval sabji, kala chana masala, dry kala chana, baingan bharta, rajma masala and sweet corn masala.
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