Lilva tuver nu shaak
Lilva tuver nu shaak, from above
VegVeganGujarat

Lilva tuver nu shaak

Fresh green pigeon peas in a tomato masala. The winter treat Gujarati markets queue up for.

30 minTime
6 gProtein each
mediumSpice
The lilva season1 chapter · 1 min read

Make it your way

Grandma's wayThe winter original from the Gujarati market.
The original
190kcalsame
6 gproteinsame
6 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fresh green tuvar (fresh pigeon peas)2 cups fresh green tuvar
Tomato2 small, chopped
Ginger2.5 cm, grated
Green chilli2, chopped
Garlic4 cloves, crushed
Cooking oil (vegetable oil)2 tbsp
Ajwain (carom seeds)½ tsp
Asafoetidaa pinch
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)1¼ tsp
Garam masala½ tsp
Jaggery1½ tsp
Lemon juice1½ tsp
Coriander leaves (cilantro)a handful
Saltto taste
Water¾ cup

Method

4 steps
  1. 1Rinse the lilva and crush a quarter of them lightly.
  2. 2Heat oil, add ajwain, asafoetida, garlic, ginger and chilli, fry until fragrant, then add tomatoes and spice powders and cook until soft.
  3. 3Add lilva, salt and water. Cover and simmer until tender, 12 to 15 minutes.
  4. 4Stir in jaggery and garam masala, simmer 2 minutes, finish with lemon and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Lilva tuver nu shaak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Lauki thepla40 min
On the side Gujarati kadhi25 min
On the side Tindora nu shaak30 min
To drink Masala chaas10 min
Something sweet Dudhpak75 min
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