Lentils ruled our kitchen while growing up; different dals (lentils) with various style of preparations were cooked almost everyday. The whole tuvar was my favorite even though I had hard time digesting them (bad stomach aches!). But it never stopped me from enjoying a hearty bowl of this dal with warm roti and side of onions and papad. Delicious!
I was/am not a picking eater growing up and it was because of my mom’s cooking. Her intuitive cooking has always stuck with me; the same intuition has lead me to this recipe. For years I have tried to perfect this dish and finally it tastes like moms!
This one is close to my Gujarati heart! 🙂
Happy Cooking!
Gujarati Tuvar
Sweet and tangy whole pigeon peas curry.
Equipment
- Instant Pot
Ingredients
- 1 tbsp cooking oil
- 1 tsp cumin seeds jerra
- 1/2 tsp asafetida
- 1 medium red onion chopped
- 2 medium tomatoes chopped
- 3 tbsp ginger garlic paste/minced
- 1 green chili minced
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 4 tsp coriander cumin powder
- 1/4 tsp garam masala
- 2 tbsp jaggery
- 1 1/2 cups tuvar (whole pigeon peas) soaked overnight
- juice of one lemon
- salt as per taste
- big pinch of sugar
- chopped cilantro for garnish
Instructions
- Rinse and soak the peas overnight or at least for 8 hours.
- Have all ingredients ready before you start cooking.
- Heat the oil in a pot of an instant pot on a sauté mode. Add cumin seeds and asafetida and let the seeds spatter.
- Stir in the chopped onions and cook for a minute.
- Next add ginger garlic paste and minced green chilies to the pot and give it a quick stir.
- Stir in chopped tomatoes along with pinch of salt and big pinch of sugar. Cover and cook until the tomatoes have softened.
- Add the spices (turmeric, red chili powder, coriander cumin powder and garam masala) and salt as per taste to the tomato mix.
- Add 1/4 cup of water and jaggery and let the mix come to a boil.
- Removed the soaked water, rinse the peas and add to the pot along with 2 cups of water.
- Close the instant pot lid, change it to pressure cook mode for 20 minutes.
- After 20 minutes, let the pressure release naturally. Adjust the consistency as per your liking; add more water if the gravy is thick for you and cook for few minutes or else cook on sauté mode until the gravy thickens.
- Add juice of one lemon or as per your liking. Adjust salt and sweetness.
- Garnish with chopped cilantro.
- Serve warm with roti or paratha.
