Tuvar Dal, Gujarati Style

Name: TUVAR DAL, GUJARATI STYLE
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 cup tuvar dal (split pigeon pea lentils); 5 cups water; ½ tsp turmeric powder; ½ tsp fenugreek seeds; ½ tsp musard seeds; ¼ to ½ tsp red chilli powder; 1 tsp coriander cumin powder; ¼ tsp clove powder; ½ tsp cinnamon powder; 1 -2 dry red chilis; ½ tsp garam masala or dal masala; 12 to 14 peanuts; 3 pieces kokum or 1 tbsp lemon juice; 1 inch cinnamon stick; 4 to 6 cloves; 6 to 8 peppercorns; 1 to 1½ tsp salt; ¼ to ½ tsp chilli paste; 1 tsp ginger paste; 1 cup fresh tomato puree; 2 tbsps grated jaggery (gur or brown sugar); pinch of hing (asafoetida); 1 tbsp ghee (clarified butter or oil); 1 tbsp chopped fresh coriander; 1 tbsp cardamom seeds; 1 tsp black cumin seeds; 1 tsp cloves; 1 tsp peppercorns; ¼ tsp nutmeg; 1 tsp cumin seeds

August 24, 2012mayurisjikoni

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Recipe: Tuvar Dal, Gujarati Style

Tuvar Dal, Gujarati Style is an every day dal or lentil recipe that is usually served with plain rice and a dollop of ghee on the side. This dal recipe varies from one Gujarati home to another. Different spices, consistency, amount of tomatoes used, etc. I learned how to make this delicious dal from my mother in law, Nunu.

What is Tuvar Dal?

Tuvar, toor, pigeon pea, tur, arhar, kandhi pappu,thuvara parippa, togari bele is a legume. The peas are dried and can be used whole to make certain curries like the popular Swahili dish Mbaazi. However, split tuvar dal is the most common one used from North to South of India. Used to make curries, a staple in most homes, the method will vary from state to state. Some add vegetables like the sambhar made in the South, some add onion and garlic, some make with spices. Whichever way it is made, its usually served with rice or roti. Dalma a curry from Odiya Cuisine, is a simple to make and yet very flavorful dal. Andhra Style Palak Dal is such a good way to include loads of spinach in the dal. The most popular dish with my family, Dal Dhokli is prepared using tuvar dal, dumpling and vegetables.

What else can you use Tuvar dal for?

Besides making curries, Tuvar dal is used to make tuvar dal khichdi. Many homes in Gujarat use it as a filling for the popular puran poli. In South India it is common to use toor dal to make chutneys or podi (spices powder)

Can we use fresh Tuvar or Pigeon Peas?

Yes its possible to use fresh tuvar to make easy sabji or side dish like Methi Tuvar Nu Shaak. I love making fresh tuvar and bajri kadhi. My mum use to love fresh tuvar or as popularly known lilva ni kachori. Tuvar or pigeon pea is cultivated widely in Kenya so whenever the first tender fresh Tuva would appear on the market, my mum would make the kachoris. Githeri is a very popular Kenyan dish where fresh pigeon peas are used to make this wholesome and healthy meal.

Tuvar Ni Dal Gujarati Style

Known as Orange Dal, by my son when he was a toddler, Tuvar Dal is a very popular curry made in Gujarati homes. Enjoyed with steaming rice and a dollop of ghee (clarified ghee) or by dunking soft rotlis in it, its a standard curry prepared during any occasion and weddings too. Tuvar dal made but the Patel Community tends to be quite different from the way other Gujarati communities make it. Sweet and tangy at the same time, whenever made for special occasions kahrek (dried dates) and kokum (Garcinia indica) are added with lots of ghee.

As a child I remember attending weddings where we all would sit on the endless length of gunny sack material and would be served with hot piping Tuva dal along with churma na laddoos. At that time there were no tables and chairs when attending weddings or other important festivals. Now the scenario is so different. Traditional food is hardly ever served and every one stands around tables and nibbles on the food.

How is Tuvar Dal Made?

Basically the split tuvar dal is washed and soaked for 30 – 45 minutes in warm water. The dal is then cooked usually in the pressure cooker till it becomes really soft. Some add tomatoes when cooking the dal. I learnt how to make tuvar dal from my mother in law. She would stir the tomato puree with spices and then add it to the curry. I prefer her method as it results in a lovely orangish brown colour of the dal. The secret ingredient to any good dal is the garam masala. I always make it at home for that special flavour and aroma. For the sour taste lemon juice or kokum is added and no dal is complete without the addition of jaggery.

Dietary Tips:

For a gluten free version avoid adding asafetida as it contains wheat flour
For a vegan version, replace ghee with oil
Has no onion or garlic so its suitable as a satvic meal

So go on, check out the recipe for Tuvar Dal Gujarati style which is served on my dining table at least twice a week. Yes, that’s how much the family loves it.