Tuver Na Thotha | Dried Pigeon Peas Curry

This dish mostly eaten in winter because it has lots of green garlic, green onion which are plenty of in season during winter days. my mom used to make this one when we were kids , we call bakda. Never knew it was called thotha until this year when I saw lot of people were in one of my FB group was making and posting it. So I thought let me share my version of this dish too. Here in US we got everything mostly year around so I can make this and enjoy it anytime. It is a very tasty dish with the full bowl of protein which we need it anyway and generally it's eaten with bread but I had it with roti and baigan bhartha.

Ingredients : 

1 cup soaked and boiled Pigeon Peas
6 green onions chopped finely
2-3 Green Garlic chopped finely
2 tomatoes chopped
1 tbsp. grated ginger
1 Green Chill chopped
2 tbsp. oil
1 tsp. mustard seeds
Pinch of hing
1 piece of Dry Red Chill
1 Tsp. Turmeric powder
2 tsp or as per taste Red Chili powder
1 tsp. Cumin coriander powder
1 tsp. Garam masala powder
Salt as per taste
Finely chopped Fresh Coriander leaves.

Method 

Wash dry  whole tuver and soaked in plenty of water for at least 8 hours.
then Pressure cook it with 5-6 whistles or until its soft . Let the cooker gets cool down before opening the lid. Check if tuver is boiled properly by pressing a bean between your fingers.



In a Pot, add oil, add mustard seeds and let it popped, when its done popping add hing, dry red chili  and onion and cook till its little browned. 

Add ginger, garlic and chili and cook till everything nicely cooked. 
Add tomatoes and cook till its mushy.
Add all the powder masala and water from cooked beans so it thickens.

Add cooked Tuver beans along with little bit water or depend upon your liking of gravy. 

Add salt and cook it till it boils. Sprinkle coriander leaves. 

Traditionally, it tops with sev and eaten with bread. But I had it with roti and Bartha. 

Hearth and Soul Blog Hop: July 3rd week - Zesty South Indian Kitchen