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Tuvar and Capsicum Masala is a winter treat, ideal to pair with chapati or phulka. It is vegan and gluten-free. It makes a good side dish for lunch, brunch or dinner.

Tuvar lilva or fresh pigeon peas in a winter crop, it is commonly used in Gujarati households to make a variety of dishes. I love using it to make a curry. I also make a kachori but it has not made to the blog yet.

Tuvar lilva is the fresh form which is later dried to make lentil we consume daily to make dal.

Today, before I proceed further I want to discuss the difference between vegan and vegetarian.

What is Vegan diet?

Vegan is a type of vegetarian diet which  excludes dairy products, eggs, meat and any other animal derived ingredient. These include gelatin, honey, casein, pepsin, carnine, whey, carmine   Thus vegans use substitutes as almond milk, soy milk .

Difference between vegetarian and vegans

Vegetarians and vegans differ in their beliefs regarding the use of animal products. Vegetarians consume animal- derived products such as milk and curd but vegans avoid them totally. They use other form of substitutes.

What are the different kind of milk substitutes for vegans.

The most widely used non-dairy milks are hazelnut, cashew, soy, almond, oat and even hemp. Different kind of nuts can be used by soaking overnight, blending and straining. These are good substitutes to use in cooking also.

tuvar and capsicum masala

Let’s  get to the recipe of Tuvar and Capsicum Masala

Ingredients:

• 1 cup tuvar
• 8 cashew
• 1 tablespoon oil
• 1/2 teaspoon cumin
• 1 capsicum
• salt to taste
• little kasuri methi

Onion Paste:

• 1 onion

Masala paste:

• 3 tomato
• 4 cloves garlic
• 5 green chilli
• 1/2 bunch coriander
• 2 cloves
• 2 cardamom

Method:

• Boil tuvar along with cashew pieces. A pinch of salt may be added to it.
• Make onion paste and keep it aside.
• Blanch the tomatoes. Once it is cool, make a paste with the listed ingredients under “Masala Paste”.
• Cut capsicum into small pieces.
• Take oil in a pan, add cumin. As it splutters, put the onion paste. Saute it for a minute, now throw in the capsicum pieces. Continue to saute for sometime.
• Now, add the masala paste to it and saute it. Let cook for sometime.
• Add the cooked tuvar  along with the water in it.
• Add salt. Adjust the consistency of the gravy.
• Finally, sprinkle kasuri methi to it. Let the flavours imbibe for two minutes.
• Tuvar and capsicum masala is ready to serve.

Take a tip:

• Boil the cashew with tuvar, it gives a good taste to the curry. The bland taste of tuvar is changed.
• Kasuri methi is dried fenugreek leaves, available in any super market. It gives a good aroma to the dish.
• Reduce the number of green chilli if you want it less spicy.
• Smaller and dark coloured capsicum are spicy while the larger and light coloured are perfect for using in curries.

Pin it for later:

Tuvar and Capsicum Masala

About the event :

Sending this to Veganuary month at Foodies+Bloggers Community on Facebook.  A few more vegan recipes from my blogger friends.

• Vegan Mapo Tofu,
• Afghani Tamarind Potatoes,
• Vegan Cucumber Raita
• Mock Asian Hot Pot Soup
• Chocolate Sesame Fudge
• Barley Blueberry Couscous Salad
• Kale and Quinoa Salad 
• Black Til Ladoos

If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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