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Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Keeping 1/4 cup of pigeon peas on the side, mince the remaining 1/2 cup boiled peas.
  2. In a sauce pan mix together the yogurt and chickpea flour to a smooth, lump free consistency.
  3. Add 1.5 cups of water once the lump free consistency is achieved.
  4. Place a heavy bottom pan or sauce pan on medium flame.
  5. 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.
  6. Sweat the mixture for couple of minutes.
  7. Add the minced pigeon peas and continue cooking for 2-3 minutes.
  8. Add the salt, tumeric to the cooking mixture, stir well.
  9. Now add the yogurt mix, the reserved pigeon peas and continue stirring and cooking the mix.
  10. After 5-7 minutes the mix will begin to thicken up.
  11. Boil the Lilva ni Kadhi for couple of minutes and turn off the flame.
  12. Garnish with coriander and spring onions.
  13. Serve with Bajra Rotla or any millet flatbread.