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Tuver Na Totha


Tuver Na Totha

  • Duration: 30 minutes + soaking time
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Remember to thoroughly rinse the arhar dal in water and to soak it overnight.

Trivia Tadka

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)

For Seasoning

  • 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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