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Lehsuni Thuvarai - Fresh Pigeon Peas Recipe
Course
Main Course
Cuisine
Indian
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
4
Author
Puja
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
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.