tuvar ji poath

(Too~vhar Jee Po~athh)

(Pigeon Pea Lentil Curry)

Serves – 4



Pigeon pea / Yellow Lentil – 2 cups

Mustard seeds – ¼ tsp.

Cumin seeds – ¼ tsp.

Green chillies – 3 nos.

Ginger – ½” piece

Curry leaves (leaves only) – 2 sprigs

Turmeric powder – ¼ tsp.

Jaggery – 5 gms. (optional)

Ghee – 2 tsp.

Dried cocum flowers – 3 – 4 nos.

Coriander leaves (for garnish) – 1 tblsp.


1.)    In a toap, boil the lentil on a medium flame. When it is tender, remove from the flame aimer and   mash it without making it into a puree.

2.)    In a pan, heat the ghee. When hot, add mustard seeds and curry leaves. Let it temper. When the mustard seeds start popping, add the cumin seeds and chopped green chillies. Stir for a few moments and add it to the mashed lentil.

3.)    Place the lentil on a medium flame again and add 2 cups of water to it.

4.)    Add turmeric powder, salt, jaggery, cocum flowers to the Poath and let it cook for 20 minutes.

5.)    When done, garnish the poath with chopped coriander leaves. Serve piping hot.


Chef’s tip 

Tomato can also be added to Tuvar ji Poath. This gives it a very colourful appearance and also enhances the taste of the Poath. In that case, add 2 medium sized tomatoes (finely chopped) at the time of adding the cocum flowers.

To serve

Tuvar ji Poath goes well with Choka.

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