This Gujarati style Gungo Peas curry is a delicious recipe that is perfect for a comforting dinner.

It’s naturally vegan and gluten-free.

Tuvar nu shaak in a iron kadai - 1

This dry tuver recipe is a classic Gujarati curry or shaak. It is commonly enjoyed alongside white Gujarati kadhi, gujarati rotli and rice. Also known as Suki Tuver Nu Shaak .

It is made in a similar way to Kala Chana nu Shaak . It is an no onion no garlic sabji.

What are gungo peas?

Gungo peas, also known as pigeon peas , are a type of legume that is widely consumed and cultivated in various parts of the world. They are a popular ingredient in many cuisines, especially in the Caribbean, Latin America, Africa, and Asia.

Gungo peas are small, oval-shaped beans with a light brown or beige colour. They have a nutty and earthy flavour and a slightly firm texture when cooked.

Fresh pigeon peas can be used to make ringan tuvar nu shaak .

Gujarati tuvar sabji in a pan with serving spoons - 2

Ingredients

Whole Tuver ( gungo peas ) – dried

Oil

Mustard seeds

Asafoetida or hing

Salt

Jaggery or sugar

Tamarind pulp

Green chilli paste

Curry leaves

Spices – turmeric powder, red chilli powder, cumin and coriander powder (dhana-jeera powder), garam masala

Coriander/cilantro as a garnish

Method

Clean, wash and soak whole tuver over night in water.

Next morning discard the water, once again wash the tuver and add 3 cups of new water.

Place tuver with water in the stove top pressure cooker.

Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )

After the pressure cooker is cooled naturally, open the lid.

If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn’t be mashed but when you press it should be soft.

For the instant pot, add the washed tuver to the inner pot. Close the lid and cook on high pressure for 20 minutes. Allow for natural pressure release

Heat oil in a heavy based pan or kadai, add mustard seeds, when splutter add hing,

Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.

in wide pan mustard seeds and hing added to the hot oil - 3 boiled pigeon peas added to the pan to make dry pigeon peas curry - 4

Now add, chilli-ginger paste and curry leaves.

Add turmeric, chilli, dhanajeera, garam masala powder and salt, mix and cook for a few minutes.

curry leaves and minced chilli ginger added to the boiled tuvar to make gujarati tuvar ki sabji - 5 spice powders added to the boiled tuver in a pan - 6

Now add water and let it simmer for 10-12 minutes. In between press the tuver using back of the ladle.;l

Add the tamarind pulp and jaggery. If tuver gets too thick add little water and make nice thick gravy.

Cook another 7-8 minutes.

Garnish with fresh chopped coriander leaves.

a female hand is adding tamarind pulp in to the tuvar nu shaak - 7 Jaggery added to the tuvar sabji - 8 Indian style gungo peas curry in a black pan garnished with freshly chopped coriander - 9

Serving Suggestion

Gujarati Tuver nu Shaak is usually served with round and soft gujarati rotlis , plain boiled rice or jeera rice and Gujarati Kadhi .

Tuver can also be part of a Gujarati Thali along with Gajar no Sambharo .

Storage

Fridge – You can store leftover curry in the fridge for up to 5 days in an airtight container

Freezer – You can also freeze this recipe in a freezer safe container for up to 3 months. Defrost in the fridge overnight or at room temperature and reheat in a pan. Do not freeze if the

Other Gujarati Shaak Recipes (Gujarati sabji)

Bhinda Sambhariya

Ringan No Oro

Sambhariya Parval (parwal)

Gujarati Bateta Nu Shaak (Jamanvar nu shaak)

Sev tameta Nu Shaak

Undhiyu

Tindora Nu Shaak

Ringan Bateta Nu Shaak

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Gujarati tuver nu shaak in a black kadai - 10

Gujarati Tuver nu Shaak

Equipment

  • 1 Pressure cooker stove top or electric such as Instant pot
  • 1 pan

Ingredients

  • 250 grams pigeon peas whole tuver- gungo peas
  • 3 tablespoon oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafoetida hing
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli minced
  • 8 curry leaves fresh
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder jeera powder
  • 2 teaspoon coriander dhana powder
  • ¼ tsp garam masala
  • salt
  • 4 tablespoon jaggery
  • 4 tablespoon tamarind pulp lemon juice
  • 4 tablespoon coriander fresh chopped

Instructions

  • Clean, wash and soak 250 grams pigeon peas whole tuver over night in hot water or at least 8 hours.
  • Next morning discard the water, once again wash the tuver and add 3 cups of new water.

Stovetop pressure cooker

  • Place tuver with water in pressure cooker.
  • Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )
  • After the pressure cooker is cooled naturally, open the lid.

Pan

  • If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn’t be mashed but when you press it should be soft.
  • Heat 3 tablespoon oil in a heavy based pan or kadai, add 1 teaspoon mustard seeds , when splutter add 1/8 teaspoon asafoetida .
  • Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.
  • Then add 1 teaspoon ginger paste 1 teaspoon green chilli and 8 curry leaves
  • Add 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , 1 teaspoon cumin powder , 2 teaspoon coriander and 1/4 tsp garam masala .
  • Season with salt , mix and cook 2-3 minutes.
  • Now add water and let it simmer for 10-12 minutes.
  • In between mash the tuver with back of the ladle.
  • Now add 4 tablespoon jaggery and 4 tablespoon tamarind pulp . If tuver gets too thick add little water and make nice thick gravy.
  • Cook another 7-8 minutes.
  • Garnish with fresh chopped 4 tablespoon coriander .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Gujarati tuver nu shaak in a black kadai - 11

Gujarati Tuver nu Shaak

Equipment

  • 1 Pressure cooker stove top or electric such as Instant pot
  • 1 pan

Ingredients

  • 250 grams pigeon peas whole tuver- gungo peas
  • 3 tablespoon oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafoetida hing
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli minced
  • 8 curry leaves fresh
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin powder jeera powder
  • 2 teaspoon coriander dhana powder
  • ¼ tsp garam masala
  • salt
  • 4 tablespoon jaggery
  • 4 tablespoon tamarind pulp lemon juice
  • 4 tablespoon coriander fresh chopped

Instructions

  • Clean, wash and soak 250 grams pigeon peas whole tuver over night in hot water or at least 8 hours.
  • Next morning discard the water, once again wash the tuver and add 3 cups of new water.

Stovetop pressure cooker

  • Place tuver with water in pressure cooker.
  • Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )
  • After the pressure cooker is cooled naturally, open the lid.

Pan

  • If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn’t be mashed but when you press it should be soft.
  • Heat 3 tablespoon oil in a heavy based pan or kadai, add 1 teaspoon mustard seeds , when splutter add 1/8 teaspoon asafoetida .
  • Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.
  • Then add 1 teaspoon ginger paste 1 teaspoon green chilli and 8 curry leaves
  • Add 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , 1 teaspoon cumin powder , 2 teaspoon coriander and 1/4 tsp garam masala .
  • Season with salt , mix and cook 2-3 minutes.
  • Now add water and let it simmer for 10-12 minutes.
  • In between mash the tuver with back of the ladle.
  • Now add 4 tablespoon jaggery and 4 tablespoon tamarind pulp . If tuver gets too thick add little water and make nice thick gravy.
  • Cook another 7-8 minutes.
  • Garnish with fresh chopped 4 tablespoon coriander .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Churma Ladoo without frying are a great quick alternative to traditional Churma Ladoo. Churma Ladoo is a delicious Indian sweet seen in Gujarati and Rajasthani cuisine. These easy and healthy microwave ladoos are great for last-minute sweets.

Churma Ladoo Without Frying

These Churma Na Ladwa are a firm favourite in our house.

Churma Ladoo is usually made during Ganesh Chathurthi, Holi, or served in an authentic Gujarati Thali. For festivities, we like to use the traditional recipe for Churma Ladu.

However, sometime, my Mum would get a craving for churma na ladva and she would make these ladoos in the microwave. They would be ready to eat within 30 minutes. This recipe is in our family past 4 decades.

This particular recipe uses jaggery and sugar. Usually, traditional churma ladoo will be made with either sugar or jaggery.

Traditional Gujarati Churma Na Ladwa

If you have the time to make Churma Ladoo the proper way, it is well worth it investing your time in it! The flavour and texture of traditional Churma na Ladwa cannot be beaten!

For traditional versions, the recipe must be made in two steps. Firstly, you have to make dumplings that are deep-fried. The dumplings are then ground into a powder and mixed with sugar, ghee, nuts and aromatic spices.

Here are our two variations which we love, love, love!

Churma Ladoo made with Gor

Churma Ladoo with Sugar

Both are authentic Gujarati recipes.

How to shape Churma Ladoo / Ladoo Mould

Shaping the ladoos can be tricky. The original shape of Churma Ladoos is round however you can experiment with other beautiful designs!

To make life easier, you can use a ladoo mould. These moulds are easy to find in Indian stores in the UK. We bought ours from Wembley in Greater London.

Moulds come in different shapes and colours and you could choose which you like the best. I would say, for churma use a mould that isn’t too complicated as the mixture may stick.

For ease, apply a thin layer of melted ghee in the mould so the ladoo will slip out easily.

Also, make a tight ball of ladoo mixture before adding it to the mould so it can hold its shape even more.

Ingredients for Churma Ladoo No Frying:

Ingredients are slightly different from traditional churma ladwa as the method of cooking is different.Full ingredients list found in the recipe card below.

Bhakri Flour or Atta – use chapatti atta. You can use medium or wholemeal depending on your taste preference and availability.

Gram Flour – use fine variety gram flour. The original recipe calls for fine gram flour so use this rather than coarse gram flour which will not work as well.

Semolina – you can use fine or coarse here. Use fine if possible if your wheat flour is coarse.

Jaggery – the jaggery, or gor/gur is helpful to bind the ladwa together as we are making it in the microwave

Caster sugar – use caster sugar for sweetness. Either buy caster sugar or alternatively, grind granulated sugar in a grinder.

Oil – flavourless oil is important here, so do not use oil such as olive or mustard.

Melted Ghee – we like to use homemade ghee

Kesar-Badam Masala – homemade almond and saffron masala is always ready-made in our home and kept in the fridge ready to use at any time.

White Poppy Seeds – also known as khus-khus. They give a wonderful texture when they coat the ladoos.

Milk – use whole milk for richness

What to serve with Churma Ladoo No Frying

You can serve Churma Ladoo at different points throughout the day.

Serve at breakfast with milk.

With a Gujarati thali complete with traditional Gujarati tuar daal , Gujarati bateta nu saak , Masala Fulwadi and Poori

In a Rajsthani thali with daal and baati

Or … on its own!

Equipment

  1. Microwave

  2. Microwave – proof bowl

  3. Microwave – proof lid

  4. Spatula

  5. Ladwa mould – optional

How to make Churma Ladoo in the microwave

Easy and quick!

  1. First place both flours and semolina in a microwave-proof bowl.

  2. Then add milk, oil and ghee.

churma ladoo without frying step 2 oil, ghee and milk - 12 Churma na Ladwa step 3 combine mixture - 13 Ladwa step 4 ladoo mixture cooked - 14 Ladoo step 5 cooked mixture and grated jaggery - 15 Gujarati ladoo step 6 cooked ladoo micture with caster sugar and almond masala - 16 Rajasthani Churma Ladu step 7 cooked churma mixture ready to shape ladoo - 17 step 8 shape the ladoo - 18

Air Fried Churma Ladoo

churma ladoo raw muthiya in the air fryer basket before air fried - 19 air fried churma ladoo muthiya in the air fryer basket - 20

Bhakri Ladoo or Bhakri Churma Ladva

bhakri ladoo step by step recipe collage - 21

For more mithai inspiration, try our 19 Best Barfi Peda Recipes

Tuvar nu Shaak - 22

CHURMA LADOO NO FRYING (CHURMA LADOO WITHOUT FRYING)

Equipment

  • Big bowl
  • Microwave
  • Ladoo mould

Ingredients

  • 1 ½ cup whole wheat flour Roti aata - 180-185g
  • 1 cup semolina 170g
  • ½ cup gram flour besan (75g)
  • ¾ cup jaggery grated 120g
  • ¼ cup sugar caster 100g
  • ½ cup oil neutral 125ml
  • ½ cup ghee melted 125ml+ 2-3 tbsp
  • 2 tbsp Almond saffron masala
  • 2 tbsp poppy seeds white (khus Khus)
  • 1 cup whole milk 250ml

Instructions

  • Place chapati, gram flour and semolina in a microwave-proof bowl. 1 1/2 cup whole wheat flour, 1 cup semolina, 1/2 cup gram flour
  • Add milk, oil and ghee, mix very well. (leave 2-3 tbsp. ghee for later use) 1/2 cup oil, 1 cup whole milk, 1/2 cup ghee
  • Cover the bowl with a lid and put in the M/W.
  • Set M/W for 7 minutes on High ( our shows 100 )
  • Cook ladoo mixture for 7 minutes, keep stir in between every minute.
  • Now add grated jaggery mix well and cook for another minute. 3/4 cup jaggery
  • Add caster sugar, almond masala and 1 tbsp ghee at a time. If needed add more. 1/4 cup sugar, 2 tbsp Almond saffron masala
  • Mix very well, take a little amount of cooked ladoo mixture and make a ball.
  • Or make using a ladoo mould.
  • Roll ladoo in khus khus. 2 tbsp poppy seeds
  • Serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.