TUVAR LILVA SABZI/ GREEN TUVAR SABZI

Tuvar lilva or surti papdi lilva as it is called in gujrat is green pigeon peas. It looks similar to green peas but differs in taste.

Tuvar lilva sabzi is a winter special vegetable preparation. In Maharashtra amti is prepared with green tuvar.  It is also boiled in salty water and enjoyed as an evening snack in winters.

Green tuvar or pigeon peas take more time to cook as compared to green peas. Generally it is pressure cooked. As I was preparing a small quantity I cooked it in a kadai or skillet.

Recipe for Tuvar lilva sabzi

Ingredients for Tuvar lilva sabzi

• 250 gms  green tuvar or pigeon peas
•  1 medium sized potato (diced)
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 tsp green chillies paste
• ¼ tsp ajwain or caraway seeds
• A pinch of asafoetida
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp turmeric powder
• salt to taste
• coriander leaves for garnish

How to make

Heat some oil in a pan. Add ajwain, asafoetida and turmeric powder.

Tip in chopped onions. Sauté till onions become translucent.

Now add ginger, garlic and green chillies paste. Saute for two minutes.

Add potato, turmeric, coriander and cumin powder. Also add salt. Mix well.

Add in green tuvar or pigeon peas and salt.

Pour half cup of water. Cover with lid. Cook on low heat until done (8 to 10 mins).

Finish the preparation with a handful of chopped coriander leaves.

Serve with chapatti or phulka.