Tuver Totha Recipe by Hetal Desai
Updated: May 4, 2021
Tuver Totha is famous in the city of Mehsana, Gujarat. Tuver Totha is made throughout the winter and especially for Makar Sankranti/Uttarayan. This is an all-time favorite dish in Hetal Deasi's home! This dish was introduced to her by a close college friend. This dish is loaded with protein and also gluten-free, vegan and plant-based! If you want to add in carbs, you can eat it with any type of bread, roti, or rice. The recipe can be garnished with onions, tomatoes, cilantro, green garlic, sev, and pomegranate!
Happy and Healthy Eating!
Tuver Totha Recipe - Pigeon Pea Beans Curry
Makes: 4 servings
Prep: 20 minutes
Cook time: 40 minutes
Recipe by Hetal Desai
1 cup Uncooked Dry Pigeon Pea Beans soak overnight for at-least 8-10 hours which will double in quantity
1 cup Finely Chopped Onions
1 cup Finely Chopped Tomatoes
1 cup Finely Chopped Fresh Green Garlic (frozen green garlic will work also)
¼ cup Peanut Oil (use more for authentic taste)
2 tsp Salt1 tsp Chopped Green Chilis (spicy chilis)
1 tsp Grated Ginger
1 tsp Minced Garlic
1 tsp Cumin Seeds
2 tsp Red Chili Powder
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Cumin Powder
1 tsp Coriander Powder
½ cup Chopped Cilantro
2 Whole Dry Red Chilis
Wash and soak 1 cup of whole dry pigeon pea beans in warm water over night or for at-least 8-10 hours.
If using an instant pot for boiling, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt on high pressure for 25 minutes and let the pressure release naturally for 10 minutes. Release the rest of the pressure manually. The beans should not be mushy or not be too hard.
If using Indian style pressure cooker, cook with 4 cups of water, 1 tbsp of oil and 1 tsp of salt. Do 5 whistles on high heat and 5 whistles on medium heat. Let the pressure release naturally. The beans should not be mushy or not be too hard.
Heat ¼ cup of oil in a deep wide pan. Add cumin seeds and 2 whole dry red chilis to the oil and let it cook for a minute or 2 until the seed colors turn slightly brown.
Once the cumin seeds are cooked well, sauté chopped ginger garlic green chilis until the raw smell of garlic goes away, making sure it does not burn.
Add the chopped onions and 1 tsp of salt to the pan. Saute onions until they are translucent.
Add chopped green garlic to the pan and saute on medium heat for 3-4 minutes.
Add chopped tomatoes to the pan and saute until they start to lose water.
Add red chili powder, turmeric powder, cumin powder, coriander powder, and turmeric powder. Mix well and cook for another couple of minutes.
Add boiled pigeon pea beans with the water it was boiled in. Mix well and bring it to boil. Crush some beans with the back of a spoon and mix again to make the gravy a little thicker if the gravy seems too watery. Add more water if it gets too dry and let it boil again. It should be like ragda (stew) consistency.
Taste the salt and fix it as needed. Add chopped cilantro and mix well.
Serve it hot. Garnish with fresh green garlic, cilantro, sev, pomegranate, and a squeeze of lime!
Hope you like it! Share your thoughts!