Tuvar Dana Chutney | Tuvar Dane ki Chutney | Pigeon Peas Chutney | Tuvar ke Dane ki Sabji | Tuwar Dane ki Chutney Kese Banaye | How to Make Pigeon Peas Chutney | Here's an easy recipe for making pigeon pea chutney, which is commonly prepared during the winter season. It uses fresh pigeon peas, which are thoroughly cleaned and washed with clean water. The lentils are then ground into a paste with green chillies, garlic, and a few basic spices. Finally, it's tempered and served hot. You can enjoy it with millet flatbread (bajra roti) or parathas.
Ingredients:
1 cup pigeon peas (arhar dal)
2–3 green chillies
1-inch piece of ginger
1–2 cloves of garlic (optional)
1/2 cup fresh coriander leaves
Salt to taste
1 teaspoon cumin seeds
1–2 tablespoons oil
For tempering:
1 teaspoon mustard seeds
1 dry red chili (broken)
A pinch of asafoetida
A few curry leaves
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Instructions:
Wash the pigeon peas thoroughly. Now, take a non-stick pan and dry roast the pigeon peas until they turn light brown.
Let the roasted pigeon peas cool down. In a blender, combine the roasted pigeon peas, green chilies, ginger, garlic, coriander leaves, salt, and cumin seeds. Blend until a smooth paste is formed. Add water as needed to achieve your desired consistency.
Heat the oil in a small pan. Add the mustard seeds and let them splutter. Add the dry red chili, asafoetida, and curry leaves. Pour this tempering over the chutney.
Mix well. Serve with rice, roti, or as a side dish.
You can adjust the spices according to your preference. This chutney is rich in protein and pairs wonderfully with Indian meals!
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