The State of Chhattisgarh is known as rice bowl of India and follows a rich tradition of food culture .The Food preparation falls in different categories . Most of the traditional and tribe foods are made by rice and rice flour , curd(number of veg kadis) and variety of leaves like lal bhaji,chech bhaji ,kohda , bohar bhaji. Badi and Bijori are optional food categories also Gulgula ,pidiya ,dhoodh fara,balooshahi ,khurmi falls in sweet categories.

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Thursday, November 6, 2014

Tiwra Daal / तिवरा दाल


Tiwra daal also known as laakhdi  is one of the most common pulses in Chhattisgarh. The most of the requirement of  the pulses (especially in rural)  are fulfilled by the Tiwra.

This high in potassium & nitrogen lentil is easy in cultivation & provides an alternative against  all the available costly pulses. Each and every part of this crop is used .

 Tiwara bhaaji (leaves) with its flower is very famous among all chhattisgariya.The tiwra seeds are prepared with tomato and the dish is known as batkar. Few of us must have relished roasted tiwra known as hora in our childhood. Tiwra dry sticks (kuna) are fed to animals which provides lots of nutrition.

 
Posted by Madhu Kiran Soni at 2:16 AM
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5 comments :

  1. UnknownJuly 14, 2020 at 12:14 AM

    Are tiers and toor dal same?

    ReplyDelete
    Replies
    1. BESTJuly 15, 2020 at 5:10 AM

      No, Both Tiwara dal (lakhdi,khesari,) & Toor dal are different,Though the outer look of both the dal can create confusion among consumers.

      The regular use of Tiwara dal is not suggestible, as it takes long time in digestion.Because of the high price of Toor dal, certain set of people use Tiwara dal as replacement.
      Tiwara dal -Grass Pea/Chickling Pea
      Toor Dal _Pigeon Pea

      Delete
  2. UnknownJuly 14, 2020 at 12:15 AM

    Tiwra*

    ReplyDelete
  3. dilip kumarAugust 27, 2020 at 5:10 PM

    English version of tiwara dal ?

    ReplyDelete
  4. SeoBossSeptember 9, 2020 at 9:44 AM

    Your site is truly cool and this is an extraordinary moving article. cultured Grass-fed ghee

    ReplyDelete

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