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.
Ingredients
- 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
Instructions
- 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.
Notes
You can use dry pigeon peas as well which is easily available in any general store.