Recipe

Instructions:
1)   Prepare pigeon peas: After soaking the dry pigeon peas, pressure cook them for one to one and a half whistles while adding salt.
2)  Prepare Paste:  Blend the green garlic, tomatoes, onions, green chilies, and ginger separately into pastes or purees.
3)   Start Cooking:
Heat oil in a pan on low heat. Add cumin seeds, dry red chilies, and asafoetida. Mix well.
After mixing, add the green garlic paste. Cook for 4 to 5 minutes, stirring occasionally.
After the green garlic has softened, include the onion paste. Cook until thoroughly done.
Add the tomato puree to the cooked onion mixture. Cook until the oil starts separating.
Now, add the green chilli paste and ginger paste. Mix well, and cook for a bit.
Mix in Turmeric Powder, Coriander Cumin Powder, Kashmiri Red Chilli Powder, Garam Masala, Kitchen King Masala, and Salt. Cook evenly.
Pour in 1 cup of hot water. Mix thoroughly.
Add the boiled dry pigeon pea to the masala mixture. Let it cook on a slow flame for 5 minutes.
After 5 minutes, observe the oil starting to leave the gravy.
Mix in the finely chopped curry leaves and stir well.
The Tuver Na Thotha is now ready to be served hot.
Tips:
Soak Dry Pigeon Pea for 8-10 hours for better texture.
Pressure cooks pigeon peas for 1-1.5 whistles to avoid overcooking.
Blend Green Garlic, Tomatoes, Onions, Green Chillies, and Ginger finely for a smoother paste.
Cook spices on low flame to release flavours without burning.
Look for oil separation to ensure proper spice cooking.
Cautions:
Avoid overcooking masala after adding dry spices to prevent bitterness.
Adjust water carefully for desired gravy consistency.
Serve Tuver Na Thotha hot for the best taste.