How to make Tuvar Totha Recipe

Tuvar totha recipe is derived from north gujarat. Totha recipe is very easy to make and enjoyable recipe especially in the winter season with dry tuvar dal or dry lentil, green garlic, ginger, green chilli and tomato. Totha recipe is a delicious recipe and enjoyable recipe by every age of a person.

Total Time: 55 minutes (Prep time 30 mins + Cook time 25 mins)
Course: Main Course
Cuisine: Indian
Servings: 4 People

Ingredients

• 150 gram Dry tuvar dal / lentils Soaked and Boiled

• 300 gram Green garlic chopped

• ½ cup Green chilli and ginger paste

• ½ cup Coriander leaves chopped

• 5 big tbsp Oil

• 2 medium tomato gravy

• ½ inch jaggery / gud

• 1½ tbsp Red chilli powder

• ½ tbsp turmeric powder

• 1 tbsp Coriander powder

• ½ tbsp Garam masala powder

• Salt as per taste

• Water as required

Instructions

1.) Firstly, take a kadai and add oil.

2.) Secondly, add green garlic and saute on low flame for 4 minutes till it starts aromatic or oil start separated from the pan.

3.) Then add ginger and green chilli paste and saute for 2 minutes.

4.) Now add tomato gravy and jaggery. And cook till gud mixed up well and oil separated from the pan.

5.) Furthermore, add red chilli powder, turmeric powder, coriander powder and salt. Mix it well.

6.) When all dry masala cooked then add boiled tuvar dal and water as required. Mix it gently and cover with a lid and cook for 10 minutes on low flame.

7.) Then add garam masala powder and mix gently as boiled tuvar don’t break. Now simmer for 2 minutes or oil start separating.

8.) Finally, your Gujarati Tuvar Totha is ready to serve with Jalebi, Bread, Sev and Buttermilk.

How to Serve Tuvar Totha Recipe

Tuvar totha recipe is served with bread or roti. It is also served with Bajri no Rotlo or Millet Flour. Millet Flour is very healthy, tasty and nutritious. And sprinkle some gram sev for crunchiness in tuvar totha. Jalebi and buttermilk are the best combo with tuvar totha. Lastly, you can serve this recipe as per your taste preference.