Saragva Tuver Dal
Saragva tuver dal: a Central Gujarat toor dal cooked with tender drumstick (saragva) pieces, tempered with cumin and finished with coriander. A light, comforting dal eaten with rice or rotli.
People also search this as saragva tuver daal.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
- Toor Dal — 250 g (whole)
- Drumstick — 100 g (chopped)
- Tomato — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash the toor dal well and pressure cook with enough water and turmeric powder for 3-4 whistles till soft and mushy, then mash lightly.
- Peel the drumstick, cut into 2-inch pieces, and boil separately in a little water till just tender, or add directly to the dal for the last part of cooking.
- Heat the oil in a pan, add the cumin seeds and let them splutter for the tempering.
- Add the chopped ginger and garlic and saute for a few seconds till the raw smell goes.
- Add the chopped tomatoes along with red chilli powder and cook till the tomatoes turn soft and mushy.
- Pour the cooked dal into the pan along with the boiled drumstick pieces, add salt to taste, and mix well.
- Add a little water if needed to adjust consistency, and simmer for 8-10 minutes so the flavours blend together.
- Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Common questions
- How many calories in one plate of Saragva Tuver Dal?
- 201 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.