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!

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 round and soft gujarati rotlis, rice and Gujarati Kadhi.

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