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Lehsuni Thuvarai – Fresh Pigeon Peas Recipe

January 23, 2015

lehsuni thuvarai

Lehsuni Thuvarai

Last weekend my Mother-in Law bought Thuvarai since she saw a lot of people buying it. And she told me to prepare some cuury out of it so that we can have it along with rice. Since I had never seen it, I started searching online for its actual name. My Father had cultivated Thuvar long time back, when he was actively into farming but that didn’t click me. Then I got to know from the internet that Thuvarai is nothing but Fresh Pigeon Peas from which Tuvar dal is made.

Then I just rushed into the kitchen and started off with my recipe. I tried to make this almost in the same way I make Rajma but then I thought of giving a different flavor altogether. So some of the ingredients being used for this recipe is different from what I use to make rajma. The reason I gave the name “Lehsuni Thuvarai” is because I used a lot of garlic in this recipe. This recipe goes well with plain rice and roti.

Lehsuni Thuvarai

lehsuni thuvarai

Lehsuni Thuvarai - Fresh Pigeon Peas Recipe

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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Puja


  • Pigeon peas tuvar - 2 cup (boiled)
  • Onion - 3 cups thinly sliced
  • Tomato - 2 cup finely chopped
  • Green chilies - 3 tsp
  • Ginger - 1 1/2 inch
  • Garlic - 1 bulb peeled
  • Asafoetida hing - a pinch
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Bay leaf - 1 leaf
  • Dry red chili - 2 piece
  • Red chili powder - 1/2 tsp
  • Coriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Amchoor Powder - 1 tsp or as per the taste
  • Coriander leaves - 2 tbsp
  • Dry fenugreek leaves - 1 tsp
  • Cloves - 3
  • Star anise - 1 small
  • Cinnamon stick - 1 1/2 inch
  • Ghee - 3 to 4 tbsp
  • Water - 1/2 cup
  • Salt - as per the taste
  • Tomato chopped - 1 small, to garnish


  • Grind Ginger, Garlic, cloves, star anise and cinnamon stick together and set aside.
  • Boil Tuvar in a pressure cooker and set aside.
  • Heat oil in a thick bottom pan, add asafoetida, mustard seeds, cumin seeds, dry red chili and bay leaf.
  • Once the mustard seeds starts spluttering add onion,green chilies, turmeric and salt.
  • Fry onion until golden brown.
  • Add ground paste and cook till the raw smells goes.
  • Add chopped tomatoes and mix well. Cook covering in between.
  • Once tomatoes are cooked remove the lid.
  • Add coriander powder, red chilli powder, amchoor powder and garam masala powder and mix well.
  • Cook till the raw smell of masala goes.
  • Now add boiled tuvar and stir well.
  • Add water as per required and let it boil.
  • Add kasturi methi leaves and coriander leaves and mix well.
  • Let it boil for another 2 minutes and remove from the fire.
  • Garnish with chopped tomato and serve.


If you want to use ghee then you can use oil as well.
You can use dry pigeon peas as well which is easily available in any general store.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!




A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

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