Archana's Kitchen

Turichya Danyanchi Usal (Maharashtrian Style Fresh Green Tuvar/Pigeon Peas Curry)

August 13, 2023

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Turichya Danyanchi Usal (Maharashtrian Style Fresh Green Tuvar/Pigeon Peas Curry) - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:2-3 Servings

Turichya Danyanchi Usal is a typical Maharashtrian curry made using seasonal fresh green Tuvar beans.The curry is spiced with the quintessential Maharashtrian spice blend-Goda masala. It is a very simple and easy recipe, the only laborious process is removing the beans from their pods. No onion-garlic version of this recipe also tastes good, so you can skip them if you like.

Serve Turichya Danyachi Usal with Chapati and Boondi Raita for a delicious week day meal.

If you like this recipe, you can also try other Maharashtrian recipes such as

  1. Danyachi Amti Recipe
  2. Kokum Saar Recipe
  3. Bhagar Recipe

Ingredients

    2 cups Fresh Green Toor Dal (Pigeon Pea)
    1 Onion, chopped
    3 cloves Garlic
    1 teaspoon Cumin seeds (Jeera)
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1/4 teaspoon Asafoetida (hing)
    1/2 teaspoon Turmeric powder (Haldi)
    2 teaspoons Oil
    2 Kokum (Malabar Tamarind)
    1/2 teaspoon Jaggery, grated
    3/4 teaspoon Maharashtrian Goda Masala
    2 tablespoons Fresh coconut, grated
    3 Green Chillies, chopped
    4 sprig Coriander (Dhania) Leaves, chopped
    1 tablespoon Groundnut powder
    Salt, to taste

Instructions for Turichya Danyanchi Usal (Maharashtrian Style Fresh Green Tuvar/Pigeon Peas Curry)

    1

    To begin making Turichya Danyanchi Usal first, coarsely grind cumin, garlic, green chillies and coriander leaves in a mixer. Add a tablespoon of water if required.

    2

    Heat oil in a pan. Add the mustard seeds and once they splutter add the onion.

    3

    Saute till the onion turns translucent. Add the above paste and sauté for a minute.

    4

    Add hing, turmeric powder and goda masala. Add tuvar beans and mix well.

    5

    Cover and cook on low flame, till the beans are tender. About 12-15 minutes. Stir in between with addition of little water to avoid them from burning.

    6

    Add the jaggery, amsul, groundnut powder, salt and some of the coconut (reserve some for garnish).

    7

    Mix and add some water (about 1/4-1/2 cup). Cook for 1-2 minutes. Serve hot garnished with the leftover coconut.



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