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.
