Recipe Overview

Tuvar ji Poath is a classic and comforting lentil curry from Thathai Bhatia cuisine,

made using pigeon pea (toor dal). Light, tangy, and mildly spiced, it is enriched with

tomatoes, cocum, and a fragrant ghee tempering. This everyday staple is simple

yet deeply satisfying, offering warmth and nourishment in every spoonful.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main Course

– Preparation Time: 30 minutes (including soaking)

– Cooking Time: 35–40 minutes

– Total Time: ~1 hour 10 minutes

– Serves: 4

Ingredients

For the Lentil Base

– Pigeon pea (tuvar dal) – 2 cups

– Tomatoes – 1 no. (finely chopped)

– Asafoetida – a pinch

– Green chillies – 3 nos.

– Ginger – ½” piece (finely chopped)

– Curry leaves – 2 sprigs (leaves only)

– Turmeric powder – ¼ tsp.

– Ghee – ½ tbsp.

– Dried cocum flowers – 3–4 nos.

– Water – 3 cups

– Salt – to taste

– Jaggery – 5 gms (optional)

For Tempering (Vaghar)

– Ghee – ½ tbsp.

– Mustard seeds – ¼ tsp.

– Cumin seeds – ¼ tsp.

– Fenugreek seeds – ¼ tsp.

– Asafoetida – a pinch

– Dried red chilli – 1 no.

For Garnish

– Coriander leaves – 1 tbsp. (finely chopped)

Method 

Step 1: Soaking & Cooking the Lentils

– Wash and soak the pigeon pea lentil for about 30 minutes.

– Drain and transfer to a deep pan.

– Add 1 cup of water and cook on a medium flame until the lentils are tender.

Step 2: Initial Seasoning & Simmering

– Once the lentils are cooked, reduce the flame.

– Add half of the chopped tomatoes, ghee, and asafoetida.

– Mix well, cover, and let it simmer on a low flame (or on a tawa) for 7–8 minutes.

Step 3: Adjusting Texture

– Remove from heat and mash the lentils lightly.

– Gradually add the remaining water (approx. 2 cups), stirring continuously to achieve

a thin, flowing curry consistency.

Step 4: Building the Curry

– Return the pan to the flame.

– Add the remaining chopped tomatoes, salt, turmeric powder, green chillies, ginger,

curry leaves, and cocum flowers.

– Mix well, cover, and cook for 15–20 minutes on a medium flame, stirring occasionally.

Step 5: Optional Sweet Note

– If preferred, add jaggery during the final boil to introduce a slight sweet

balance to the tangy curry.

Step 6: Preparing the Tempering (Vaghar)

– In a small pan, heat ghee on a medium flame.

– Add fenugreek seeds, cumin seeds, mustard seeds, and dried red chilli.

– Allow the seeds to splutter and release their aroma.

– Add asafoetida and switch off the flame.

– Pour this tempering over the curry.

Step 7: Final Simmer & Garnish

– Give the curry a final boil for 5 minutes.

– Garnish with freshly chopped coriander leaves.

– Serve piping hot.

Serving Suggestions

Tuvar ji Poath is traditionally served with:

• Choka (steamed rice) – https://panjakhada.com/choka/

It can also be paired with simple flatbreads for a wholesome meal.

Chef’s Tips

– Do not over-mash the lentils; a slightly coarse texture enhances the dish.

– Balance the tanginess of cocum with a hint of jaggery if desired.

– Cooking on a tawa helps achieve a gentle, even simmer.

Nutritional Insights

– Rich in plant-based protein and fibre.

– Light yet filling, making it suitable for everyday meals.

– Contains essential minerals and supports digestion.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2–3 days.

– Reheat with a little water to adjust consistency.

– Flavours deepen over time, enhancing taste the next day.

Did You Know?

– Pigeon pea (toor dal) is one of the most widely consumed lentils in Indian cuisine.

– The addition of cocum gives this curry its signature tangy depth, distinct from

lemon or tamarind-based dals.

Cultural Notes

Tuvar ji Poath is a staple in Thathai Bhatia households, reflecting the community’s

preference for simple, balanced, and nourishing meals. Often served with rice, it forms

the backbone of everyday dining—comforting, familiar, and deeply rooted in tradition.