Tuver na lilva ni kadhi

Tuver na lilva ni kadhi

Fresh green pigeon peas cooked in yogurt!

A seasonal dish accompanied with harvest of pigeon peas, widely cooked in rural Gujarat.


  • 1 cup yogurt
  • 2 teaspoons ghee
  • 1 pinch asafoetida
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 3 springs onions, finely chopped
  • 5 cloves garlic, chopped
  • 1 inch piece ginger, grounded
  • 2 green chilies, finely chopped
  • 1 1/2 tablespoons besan/chickpea flour
  • 3/4 cup tuver na lilva / fresh pigeon peas, boiled
  • salt as per taste


  1. Keep aside 1/4 cup of peas aside and mince remaing tuver peas.
  2. In a bowl, mix yogurt with salt and chickpea flour. Add 1.5 cup water and blend till lump free.
  3. Heat ghee. Splutter mustard seeds, asafoetida. Add chillies, ginger, garlic and onion. Stir fry till onions are soft.
  4. Add minced tuver peas. Mix well. Cook for 2 minutes.
  5. Add salt and remaining spices. Mix well.
  6. Add yogurt mix and whole peas. Mix and keep stirring for 5 minutes till mixture is thick.
  7. Bring to boil and simmer for 2 minutes. Garnish with coriander leaves and spring onions.
  8. Serve tuver na lilva ni kadhi hot with bajra rotla /roti.

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