Tuvar na Thotha is a popular street food from Mehsana, a city in Gujarat. Traditionally, it is made using dry pigeon peas, which are soaked and boiled before being added to a spicy gravy. However, in this recipe, I have simplified the process by using fresh green pigeon peas (tuvar) cooked in a flavorful gravy made with green garlic, green onions, and tomatoes. The dish is topped with sev and chopped onions for added texture and flavor. It is typically served with roasted bread, masala chaas, onion salad, and jalebi. This method ensures the dish is quick to prepare while retaining its authentic taste. Do try it out!
Tips for Making Delicious Tuvar na Thotha at Home:
- Use Fresh Green Tuvar:
While the traditional recipe uses dry tuvar (pigeon peas), which need to be soaked overnight, I recommend using fresh green tuvar for a hassle-free and quicker preparation. The fresh tuvar also adds a unique flavor and texture to the dish. - Focus on Green Garlic and Green Onions:
The primary flavors in the thotha gravy come from green garlic and green onions. Ensure that their quantity is half that of the tuvar. The balance of these ingredients is crucial for achieving the best taste. I prefer a medium-thick consistency for the gravy—not too thick and not too thin. Remember, the thotha will thicken further as it cools, so adjust the consistency accordingly. - Serve Hot for Best Taste:
Tuvar na Thotha tastes best when it is spicy and served hot. Garnish it generously with sev and pair it with roasted or plain bread for an authentic experience.
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Recipe video
Tuvar na thotha recipe | Gujarati tuvar na thotha | lili tuvar na thotha
Ingredients
Pressure cook green tuvar
- 300 grm or 2 cup green pigeon pea - tuvar na dana
- Salt to taste
- Pinch of sugar
- 1 cup water or as required
For tuvar na thotha
- ½ cup oil
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp white sesame seeds
- 2 bay leaf
- 2-3 dry red chilli
- 5 cloves
- 1 inch cinnamon
- 1 star anise
- 1 tsp ajwain
- Pinch of hing
- 5-6 chopped green chilli
- 2 inch chopped ginger
- 150 grm or 1 cup chopped green garlic
- ¾ cup finely chopped onion
- 150 grm chopped green onion
- ¾ cup tomato puree
- Salt to taste
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp coriander powder
- 1 tsp garam masala
- ½ cup hot water or as required to adjust consistency
- 2 tbsp jaggery
- 1 tbsp lemon juice
- Garnish with coriander leaves
For serving
- Tuvar thotha
- Sev
- Chopped onion
- Roasted bread
- Masala Chaas
- Jalebi
Instructions
Making tuvar-based gravy
- In a pressure cooker, add 2 cups of green tuvar, salt, a pinch of sugar, and 1 cup of water. Mix well, cover the pressure cooker with the lid, and cook on medium flame for 4 whistles.
- Meanwhile, in a pan, add ½ cup of oil. Add 1 tbsp cumin seeds, 1 tsp fennel seeds, 1 tbsp white sesame seeds, 2 bay leaves, 3 dry red chilies, 5 cloves, 1-inch cinnamon stick, 1 star anise, 1 tsp ajwain, and a pinch of hing. Sauté it.
- Then add 5-6 finely chopped green chilies, 2 inches of chopped ginger, and 150 grams of chopped green garlic. Sauté it.
- Next, add ¾ cup of finely chopped onion and sauté until it becomes transparent.
- Now, add 150 grams of chopped green onion and sauté it.
- Then add ¾ cup of tomato purée and salt to taste. Sauté until the oil releases from the sides of the gravy.
- Add 1 tsp turmeric powder, 2 tbsp red chili powder, 2 tbsp coriander powder, and 1 tsp garam masala. Sauté until the oil releases from the sides of the pan.
- Check the pressure cooker. After 4 whistles, let it cool down naturally. Then, open the lid and check that the tuvar dana is soft and properly cooked.
- Add the boiled tuvar dana to the gravy and mix well.
- Add ½ cup of hot water and mix well. Slightly mash some tuvar dana with a spoon.
- Cover and cook the gravy on low flame for 10 minutes.
- Add 2 tbsp of jaggery and 1 tbsp of lemon juice. Mix well.
- Garnish with coriander leaves. Serve tuvar na thotha on a plate, topped with chopped onions and sev. Serve with roasted bread and jalebi.
Notes
- Cook on medium flame for 4 whistles, until the dana is properly cooked and becomes soft.
- The proportion of green garlic should be half that of tuvar dana.
- Cover and cook the thotha on low flame for 10-12 minutes so the tuvar dana absorbs the masala from the gravy.
- Tuvar na thotha taste great when it prepared slightly spicy and serve hot with roasted bread and jalebi
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