I'll start this post with a story. When I was 5 years old, I held a fast where girls do not eat any salt for 5 days (don't worry I wasn't forced into it - I thought that at the time, getting pampered, putting on henna and dressing up everyday would be fun). I lasted the 4 days but on the fifth day I broke it by none other than the smell of tuver and kadhi being cooked in the kitchen. I was offered peda, Milk Halwa and all sorts of sweets if I could wait just 2 more hours but I wasn't having any of it, I HAD to eat the food!!
Ok, so not exactly the world's longest story but still, it shows that I would break my fast for this dish.
Tuver is stereotypically gujarati - sweet, spicy and tangy all in one. It goes fantastic with an equally gujarati styled kadhi. It is usually eaten on Sundays, making it the Indian equivalent of a sunday roast! The curry may look simple, but it has the ability to get everyone in our house licking their fingers at the end!
My daughter's English friend a couple of years ago came over to our house for tea. I made the girls chips. I was so surprised when her friend actually had a bite and said that she absolutely loved it! I gave her a plate of tuver with chapattis and kadhi on the side and she began to eat everything by hand. Amazing! The chips, lay forgotten. Everytime now I make this curry, my daughter will remember her friend because it just surprised us all so much!
You will need :-
- 250 g whole Tuver ( gungo peas )
- 3 tbsp oil
- 1 tsp mustard seeds
- Pinch of Asafoetida
- Salt to taste
- 2-3 tbsp Jeggery
- 2 tbsp lemon juice
- 2 tbsp tomato puree
- 1 tbsp ginger - green chilli paste
- 6-7 fresh curry leaves
- 1 dried red chilli
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2-3 tsp cumin and coriander powder ( dhana-jeera powder )
- 1/4 tsp garam masala
- 2-3 tbsp fresh chopped coriander
Clean, wash and soak whole tuver over night in water.
Next morning discard the water, once again wash the tuver and add 3 cups of new water.
Place tuver with water in pressure cooker.
Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )
If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn't be mashed but when you press it should be soft.
After the pressure cooker is cooled naturally, open the lid.
Heat oil in a heavy based pan or kadai, add mustard seeds, when splutter add hing, red chilli, chilli-ginger paste and curry leaves.
Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.
Add turmeric, chilli, dhanajeera and Garam masala powder. Add salt , mix and cook 2-3 minutes.
Now add water and let it simmer for 10-12 minutes.
Now add Jeggary and tomato puree. If tuver gets too thick add little water and make nice thick gravy.
Cook another 7-8 minutes.
Add lemon juice.
Garnish with fresh chopped coriander leaves and serve with roti, rice and Gujarati Kadhi.
Sending this dish to Walk through Memory Lane guest host by Shewta and Event by Gayathri Gayathri