Totha is Ahmedabad's very own vegetarian recipe. Like every city, Ahmedabad has this recipe which becomes the reason for monthly get togethers. It is spicy and made using dried pigeon peas. Totha is cooked in onion tomato gravy and served with bread, rice and rotla. Here's my version of tuver na totha. I have used green pigeon peas - lili tuver and cooked in coriander coconut gravy with lots of green garlic and onions. So how to make these yummazing totha? Just Follow the recipe provided below:
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| Lili tuver na totha |
Ingredients:
- 2 cups shelled pigeon peas
- 1 cup desiccated coconut
- 1 cup coriander leaves
- 3-4 green chillies, slitted
- 1 cup spring onions, chopped
- 1 cup spring onion greens, chopped
- 1 cup red onions, finely chopped
- 0.5 cup green garlic, finely chopped (include the greens)
- 10-12 cloves regular garlic, minced
- Regular condiments, garam masala and oil for cooking
Method:
- Heat some oil in a pan and add cumin seeds and asafoetida.
- Once cumin starts crackling, add spring onions, garlic, green chillies and sauté till the mixture turns golden.
- Add coconut and coriander leaves and sauté till everything is mixed well.
- Add salt, garam masala, coriander powder and cumin powder.
- Add a spoon of water if required. Cook or 1 minute.
- Turn of the flame and let the mixture cool down. Once it is cool to grind, grind it to little coarser paste.
- In a pressure cooker, heat half cup oil.
- Add finely chopped red onions, minced garlic and saute well.
- Add turmeric powder and shelled pigeon peas, mix well.
- Add the coriander coconut paste, a glass of water and mix well. Adjust salt and add red chilly powder according to your taste. (avoid using kashmiri powder in order to retain green color of the paste). Add a table spoon of coriander and cumin powders each.
- Cover the lid and cook for 4 whistles or till the peas are completely cooked.
Serving suggestions: Accompany this with Rotla / bajra roti or rice.
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| Spring onions and tomato curry |