Toovar Ni Sing Nu Shaak
Veg
Vegan
Fresh pigeon pea pods (toovar/arhar ki sing) harvested in winter and cooked whole or shelled with mustard seeds, garlic, curry leaves, and a touch of jaggery — a seasonal Kathiyawadi-Saurashtra vegetable preparation available for only a few weeks each year when the toovar crop is young and tender. The pods have a fresh, slightly grassy flavour distinct from dried toor dal.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Build a full meal around Toovar Ni Sing Nu Shaak
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Pigeon Pea , fresh, Toovar ni sing |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 | Asafoetida , pinch |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
2 tablespoons | Jaggery |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and asafoetida, and sauté for a few seconds.
- 4 Add the fresh pigeon peas and stir well.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.
- 6 Pour in water and bring it to a boil.
- 7 Reduce the heat to low, cover the pan, and let it simmer until the pigeon peas are tender, about 15-20 minutes.
- 8 Add garam masala and jaggery, and mix well. Cook for another 2-3 minutes.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of jaggery according to your taste preference for sweetness.