Tuvar Sabji Recipe (Gujarati Tuver Na Thotha

• Vegan
• Paleo

• Produce

  • 1 Asafoetida

Found on werecipes.com

Description

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

Directions

• 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.