Authentic Tuvar Daal Recipe with Chandan Batwa & Goda Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Tuvar Daal Recipe with Chandan Batwa & Goda Masala

Introduction

There’s just something about a warm bowl of daal, isn’t there? It’s comfort food at its finest, and this Tuvar Daal recipe holds a special place in my heart. I first made this for my family during a particularly chilly monsoon season, and it was an instant hit! The addition of Chandan Batwa leaves and Goda Masala gives it a unique, fragrant flavour that sets it apart from your everyday daal. It’s a little bit of Maharashtrian sunshine in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any Tuvar Daal. It’s a flavour explosion! The combination of earthy daal, slightly bitter Chandan Batwa, tangy kokum, and the aromatic Goda Masala is truly special. It’s relatively easy to make, perfect for a weeknight meal, and incredibly satisfying. Plus, it’s packed with protein and nutrients – a win-win!

Ingredients

Here’s what you’ll need to create this delicious daal:

• 1 cup Tuvar Daal (Split Pigeon Peas)
• 1 cup Chandan Batwa (Chenopodium Album) leaves
• 4-5 Dried Red Chilies
• 3-4 Kokum pieces
• 1-2 teaspoons Goda Masala (adjust to taste)
• 1-2 teaspoons Jaggery (or brown sugar)
• 1 tablespoon Fresh Scraped Coconut
• 7-8 Garlic cloves
• 1 teaspoon Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your daal turns out perfectly:

• Tuvar Daal (Split Pigeon Peas): Types & Soaking – Tuvar Daal comes in different varieties. I prefer the yellow split pigeon peas for this recipe. Soaking the daal for about 30 minutes before cooking helps it cook faster and become creamier.
• Chandan Batwa (Chenopodium Album) Leaves: A Unique Addition – These leaves have a slightly earthy, almost spinach-like flavour, but with a unique bitterness that balances the sweetness of the jaggery. If you can’t find them fresh, you might find them frozen at Indian grocery stores.
• Goda Masala: The Heart of Maharashtrian Flavor – Goda Masala is a complex blend of spices, and every family has their own recipe! You can find pre-made Goda Masala at most Indian grocery stores, or you can try making your own (there are tons of recipes online!).
• Kokum: The Tangy Secret – Kokum adds a lovely tanginess to the daal. It’s available in dried form – you’ll need to soak it in warm water for about 20 minutes before using it. If you can’t find kokum, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the tuvar daal thoroughly. Then, in a pressure cooker, combine the daal with 1.5 cups of water, a pinch of turmeric, and 2 drops of oil. Pressure cook until the daal is soft and easily mashed – usually about 3-4 whistles.
2. While the daal is cooking, let’s start the tempering. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds and chopped garlic. Sauté until the garlic turns golden brown and fragrant.
3. Now, add the turmeric powder, asafoetida, and slit red chilies to the pan. Sauté for about a minute, allowing the spices to release their aromas.
4. Add the chopped Chandan Batwa leaves to the pan. Sauté briefly, then cover the pan and cook on low heat for 3-4 minutes, or until the leaves have wilted.
5. Once the daal is cooked, gently mash it. Add the tempered spices, jaggery, Goda Masala, salt, coconut, and kokum to the daal. Adjust the consistency with a little water if needed – you want it to be thicker than soup.
6. Simmer the daal for about 5 minutes, allowing all the flavours to meld together.

Expert Tips

A few little secrets to take your daal to the next level:

• Achieving the Perfect Daal Consistency: The consistency is key! Start with less water and add more as needed. Remember, it will thicken as it simmers.
• Blooming the Spices for Maximum Flavor: Don’t rush the tempering process. Allowing the spices to bloom in the hot oil releases their full flavour potential.
• Working with Chandan Batwa Leaves: These leaves cook down quickly, so don’t overcook them. You want them to retain some of their texture and flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Adjust the number of red chilies to control the spice level.
• Festival Adaptations (e.g., Makar Sankranti): My grandmother used to add a little bit of sesame seeds to this daal during Makar Sankranti for extra warmth and flavour.

Serving Suggestions

Serve this Tuvar Daal hot with steamed rice, roti, or paratha. A dollop of ghee on top adds a lovely richness and flavour. It’s also delicious with a side of papadums or a simple raita.

Storage Instructions

Leftover daal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen it up.

FAQs

Let’s answer some common questions:

• What is Tuvar Daal and its nutritional benefits? Tuvar Daal is a split pigeon pea, a staple in Indian cuisine. It’s a great source of protein, fiber, and iron.
• Can I substitute Chandan Batwa with spinach or another leafy green? While you can use spinach, the flavour won’t be the same. Chandan Batwa has a unique bitterness that complements the other flavours.
• What is Goda Masala, and where can I find it? Goda Masala is a Maharashtrian spice blend. You can find it at Indian grocery stores or online.
• Can I use lemon juice instead of Kokum? Yes, you can, but kokum provides a more authentic flavour. Use about 1-2 teaspoons of lemon juice.
• How do I adjust the sweetness level in this daal? Start with less jaggery and add more to taste.
• What is the best way to reheat leftover daal without it becoming too thick? Add a splash of water or milk while reheating and stir frequently.