tuvar ji poath

(Too~vhar Jee Po~athh)

(Pigeon Pea Lentil Curry)

Serves – 4



Pigeon pea / Yellow Lentil – 2 cups

Tomatoes – 1 finely chopped

Asafoetida – a Pinch

Green chillies – 3 nos.

Ginger – ½” piece

Curry leaves (leaves only) – 2 sprigs

Turmeric powder – ¼ tsp.

Jaggery – 5 gms. (optional)

Ghee – 1/2 tbsp.

Dried cocum flowers – 3 – 4 nos.

Water – 3 Cups

Coriander leaves (for garnish) – 1 tblsp.

For Tempering:

Ghee – 1/2 tbsp.

Mustard seeds – ¼ tsp.

Cumin seeds – ¼ tsp.

Fenugreek seeds – 1/4 tsp.

Asafoetida – Pinch

Red Dried Chillies – 1 no.


1.) Soak the lentil for half an hour before cooking. Take a pan, put the soaked lentil add a cup of water and cook the lentil on a medium flame. When it is tender, lower the flame and add half of the chopped tomatoes, ghee and asafoetida. Mix it well, cover the pan and let it simmer for 7-8 minutes on low flame or on tava.

2.) Take the pan off the stove and mash it while adding 2 cups of water at regular interval and mixing it well to make a thin curry consistency.

3.) Put the pan back on the gas and add the remaining chopped tomatoes, salt, turmeric, green chillies, ginger, curry leaves, cocum flowers and give it a nice stir. Cover the pan and let it boil for 15 – 20 minutes stirring occassionaly.

4.) In a separate small pan, heat the ghee. When hot, add fenugreek seeds, cumin seeds. mustard seeds, dried red chillies and Asafoetida. Let it temper. When the mustard seeds start popping, add it to the curry. Stir it and Give it boil for 5 minutes and garnish with coriander leaves

Optional – Jaggery can be added to give a little sweet tinge to the curry if preferred. Jaggery(approx. 5 gms) can be added in the final boil.


To serve

Tuvar ji Poath goes well with Choka.

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