Pigeon Peas with Chiles and Jaggery

Toovar Nu Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Every Gujarati-speaking household with roots in India’s northwest has a version of Toovar nu dal. The spices vary ever so slightly among households, but the creamy, sweet-hot combination always includes pungent chiles and sweet jaggery. (Sometimes white granulated sugar is used instead, but I prefer the complex, molasses-like jaggery, which you can find in any store that stocks Indian groceries—or failing that, dark brown sugar.)