Totha

It was a wonderful evening! I have said it many times before… And still saying that the best thing about weekend meet-ups is ‘Fun, Food & Friends’ all together. Recently, that oldie-goldie school buddies met again. And a bubbly girl, KP came up with an authentic recipe from her town… I’m sure you haven’t heard about this dish called “Totha” :P
Since I heard it for the 1st time, I was wondering what all goes into it and how do they make it??!!! And this girl threw all my confusions away…
A dessert was on my part so I was all set with my ‘Snickers Cake’ to end up the evening :) And went earlier to see this super-spicy preparation! She had already initiated the making of Totha as Disha (ohh yes, the maker of ‘Chocolate Bars’) was there to help her out… And when she explained me the traditional recipe of making & eating it, I was a bit shocked!!!
Ideally, whole tuver (toor/pigeon peas), onions, garlic, ginger, oil… equal amount of all these ingredients is added into the preparation. All thanks to Kruti for introducing this quite a new dish to us… And here is how she converted it into a healthier dish!!! :)

Serves: 4-5

INGREDIENTS:

2 cups Whole Toor
4 Onions (Red ones), chopped
1 cup Spring Onions, chopped
2 tbsp Green Garlic, chopped
2-3 Tomatoes, coarsely pureed
2 tbsp Garlic, minced
4 tbsp Ginger, grated
1/4 cup Tamarind Pulp
2 tbsp Lemon Juice
1/2 cup Oil
2 tsp Cumin Seeds
1/4 tsp Asafoetida (hing)
1-2 tbsp Red Chilly Powder, adjust to your taste
2 tbsp Coriander Powder
2 tsp Garam Masala
Salt, to taste

STEPS TO PROCESS:

1. Soak whole toor in plenty of water for half hour and then pressure-cook for 3-4 whistles. Drain and reserve the excess water.
2. Heat oil in a heavy bottom pan and add cumin seeds and hing. Once it crackles, add chopped onions, ginger and garlic into it.
3. Saute it well until onions are soft and translucent. Add spring onions and green garlic into it and again cook for 5-7 mins on medium flame.
4. Add pureed tomatoes into it along with tamarind pulp and lemon juice. Let the raw flavor of tomatoes disappear.
5. And then add cooked whole toor with all the spices.
6. Mix everything well and add reserved water as required. Cover it with a lid and let it cook for around 10-15 mins on low flame.
7. Garnish with chopped onions and nylon sev.
8. Serve hot with Bajri na Rotla (Millet Flour Thick-Breads) or toasted white bread.

SJ’s NOTE:

• Ideally, all green garlic and spring onions go into this dish but we used regular ones too!
• Adjust the spices according to your taste.