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Tuver Na Totha
- Duration: 30 minutes + soaking time
- Serves: 2 to 4 people
Spice Level: Low
Remember to thoroughly rinse the arhar dal in water and to soak it overnight.
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Tuver Na Totha is a spicy Gujarati recipe made using split pigeon peas or arhar dal. It is popular in North Gujarat and is a must-have during winter months.
- Split pigeon peas (arhar dal) (1 cup)
- Onion, finely chopped (1)
- Spring onion (hara pyaaz), finely chopped (½ cup)
- Tomato purée (½ cup)
- Ginger-chilli (adrak-hari mirch) paste (2 tsp)
- Garlic (lehsun), minced (3 tsp)
- Oil (1 tbsp)
- Asafoetida (Hing) (a pinch)
- MTR Haldi/Turmeric Powder (½ tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- MTR Garam Masala (1 tsp)
- Salt (to taste)
- Lemon juice (1 tsp)
- Wash and overnight-soak the arhar dal.
- The following morning, drain out all the water and pressure-cook it, after adding in some fresh water. Time it to 4 to 5 whistles.
- In a mixer-grinder, add 1 tbsp of the boiled dal and grind it coarsely. Keep aside.
- Heat oil in a kadhai and add the hing and onion to it. Stir fry.
- As soon as the onion has started to change its colour to light golden-brown, add in the spring onion, ginger-chilli paste, garlic and salt.
- Stir and keep cooking for a couple of minutes.
- Next, pour in the tomato purée and keep cooking for a few seconds. Next, add in the coarsely ground dal and keep cooking for another 2 mins.
- Then, add in some salt, the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder and the MTR Garam Masala. Keep stirring for about a minute.
- Now, add in the remaining boiled dal and let it cook for 5 mins on a slow flame.
- As it begins to thicken, turn off the flame and mix in the lemon juice.
- Garnish with spring onion.
- Serve hot with chappati.
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