Tuesday, 26 February 2013

Tuver - Gungo or Pigeon Peas Curry Gujarati style

Made n Enjoyed
Hello readers,

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.
Awesome !

Sending this dish to Walk through Memory Lane guest host by Shewta and Event by Gayathri


  1. So your goyro unfinished because of this. I love this kathol very much too. Nicely done.

    1. yep......i did that, then I started again and finsihed it :) I love kathol too .

  2. looks so yumm... one to try for me.

  3. Looks really delicious and eye appealing. Loved the clicks a lot :)

  4. Sounds awesome too, would try ur version next time I make thuvar. Check my blog for awesome cup cake with cream cheese frosting.


  5. Wow..very very healthy and yummy side dish.

  6. Curry looks delicious, wud be great with hot parathas.

  7. That sight must be something to watch your daughter's friend to eat all Indian food with her hands :-p Very inviting dish Jags

  8. Dunno whether i get this peas here, looks simply nutritious and inviting.

  9. Hi Jagruti.. did not know you were from Amdabad... Like i mentioned I have fond memories of my childhood trips there. And the best thing for me are the ppl. Will never find such hospitality anywhere in the world. Every time we visit a friend of my mom, we used to come home stuffed... and what fun we had with all the chit chats.. am sure u agree with me.. btb, loved this dish that you have posted. will try this

  10. I like this curry with rice wadas....My favorite...

  11. Just made this and I'm in love. Just so delicious.


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