As Chaatak waits for the rains, Gujaratis await the arrival of fresh tuver (fresh pigeon peas) . Infact the Gujjus await two foods the most, mangoes and tuver. All through the winter we remain on a tuver high. These days we do have them very early in season but the best and most tender ones arrive when it gets really cold, say month of December. The Tuver Na Lilva (lilu means green in Gujarati and Lilva means fresh green beans of any beans) are enjoyed in multiple specialities during the entire season. From Undhiyoo, to Kachori to generous additions in the everyday veggies they are everywhere. And we just can’t have enough of these green pearls… Apart from using the fresh green pigeon peas we also love the dried pigeon beans or the red gram in the other popular speciality called ‘Tuver Na Baakra or Thotha.’ Whereas the tuver ni dal is the staple dal or the everyday lentil of Gujarat. This hardy crop is a store house of nutritive properties, no wonder it has been an everyday food in our cuisine. It helps maintaining healthy blood pressure, boosts immunity, helps loose weight by boosting metabolism, helps in keeping heart healthy and so much more..
The Gujarati cuisine offers a variety of ways of combining vegetables and Kadhi, we have binda (okra) ni kadhi, ringan (brinjal) ni kadhi, methi (fenugreek) ni kadhi, vadi (lentil dumplings) ni Kadhi and so many more. The homemakers are really creative in combining seasonal vegetables with the yogurt soup. The recipe of Tuver Na Lilva Ni Kadhi was shared by one of my Bhabhi and this is how tuver is enjoyed in her part of rural Gujarat, the south of Gujarat. Since I had never tasted it before, I tried making it myself after she shared the recipe on phone!! It did turnout as expected, very wholesome and filling. You may increase the amount of green garlic and chillies to suit your palate. I would like to mention that as it is with all such heirloom recipes there is no need to adhere to exact proportions. Use your instinct and make alterations to suit your palate.
Enjoy it with maize or jowar rotla and proceed for a good nap after the meal.
Tuver na Lilva ni Kadhi -Pigeon Peas in Yogurt SoupPrint Recipe
- 1 cup yogurt
- 3/4 cup tuver na lilva/fresh pigeon peas, boiled
- 1.5 tablespoon besan/chickpea flour
- 2 green chilies, minced
- 1 inch piece of ginger, minced
- 4-5 springs of green garlic, finely chopped
- 3 springs onions, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- a pinch of asafoetida
- 2 teaspoons ghee/oil
- salt ot taste
- 1.5 cups water
Keeping 1/4 cup of pigeon peas on the side, mince the remaining 1/2 cup boiled peas.
In a sauce pan mix together the yogurt and chickpea flour to a smooth, lump free consistency.
Add 1.5 cups of water once the lump free consistency is achieved.
Place a heavy bottom pan or sauce pan on medium flame.
Add the ghee and once it heats up add the mustard seeds and asafoetida. When they splutter add the minced chilies, ginger, chopped garlic and green onion.
Sweat the mixture for couple of minutes.
Add the minced pigeon peas and continue cooking for 2-3 minutes.
Add the salt, tumeric to the cooking mixture, stir well.
Now add the yogurt mix, the reserved pigeon peas and continue stirring and cooking the mix.
After 5-7 minutes the mix will begin to thicken up.
Boil the Lilva ni Kadhi for couple of minutes and turn off the flame.
Garnish with coriander and spring onions.
Serve with Bajra Rotla or any millet flatbread.