Tuvar Totha (whole pigeon peas) delicacy is a part of winter spread and is a specialty in North Gujarat. The cuisines of Gujarat have risen from different areas where people have gradually settled in the state. The state is split into four regions- North Gujarat, Kathiawad, Kutch, and South Gujarat. The type of cuisine is highly influenced by the climatic condition in these regions.
The lentil curry is prepared by making the tempering from herbs and spices like asafetida mustard, cumin seeds, etc. The flavors are further intensified by the addition of paste made from garlic+ginger+garam masala, and green garlic leaves. Take a whiff that aroma is amazing. The interesting flavor comes from the green ginger and green onion.
What are pigeon peas?
They are a variety of legumes and are also a tropical pea-like seed. Pigeon peas are often combined with other grains, maize, or sorghum, or pounded in flour and are also used to make bread. Its health benefits are plenty of positive, and that is the reason it has huge plantations around the world.
What are the health benefits of pigeon peas?
- The key mineral found in the pigeon peas is potassium. Adding it to the daily diet can aid in managing hypertension and cardiovascular diseases.
- For normal healing and regeneration of cells, you need protein, and pigeon peas are a protein powerhouse.
- The calorie content is very low, its consumption increases metabolism which in turn helps you in losing weight.
- To strengthen the immune system, chew on some raw green peas. It contains high levels of Vitamin C. (Source-)
How to make Tuvar Totha (Step by Step Process)
Tuvar Totha Recipe
- 250 gms pigeon peas Boiled whole
- 200 gms green garlic Finely chopped
- 200 gms green onion Finely chopped
- 1/2 cup oil Cooking
- 3/4 Cup coriander Finely chopped
- 7-8 green chili Crushed
- 4 Tbsp Coriander powder
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- 1 Tbsp Lemon juice
- 1 Tbsp Ginger garlic paste
- 1 Tsp Garam masala
- 1/2 Tsp Asafoetida
- 2 Dry Red chili
- 1½ Tbsp Red chili powder
- Salt to taste
- Heat a pan and add oil.
- Once the oil is hot, crush dry red chilies and put them in along with mustard seeds.
- As the mustard seeds splutter throw in some cumin seeds, asafetida and half the quantity of green garlic. Cook on low medium flame.
- Now add ginger+garlic+garam masala paste chopped green chilies and mix well. Roast for a minute.
- Now you add the remaining quantity of green garlic along with green onion and salt to taste. Cook stirring continuously for a minute or two.
- Add coriander leaves and cook for a minute on medium flame.
- Now add the spices, starting with turmeric powder, red chili powder, dhaniya and jeera powder and roast for 30 seconds
- Add boiled tuvar, one and a half tsp of salt and mix well with spices and herbs tempering.
- On low-medium flame, cover the pan with a lid, and cook for 4-5 minutes.
- Remove lid, add a cup of water, and cook. you can add the quantity of water based on how thick you want your curry to be.
- Let it come to a boil gradually. At this stage, you can add salt to taste, after tasting the curry.
- Squeeze a lemon and stir well.
- Cover with the lid again and cook on full flame for 2-3 minutes.
- Remove the lid and stir. Tuvar Totha is ready to be served. Garnish with coriander leaves.
Pour the piping hot totha in a bowl and place it on a plate along with toasted bread pieces. Your winter night has just turned amazing. Everybody in your family be it a choosy eater, kid, or adult they will fall in love with this winter delight.
Let me know your experience with the dish and share your thought on it in the comment section below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.