Tuver lilva is generally available in the winter months in Mumbai. That's when most of these delicacies with green pigeon peas are made. Though I have planted my own tuver plant by throwing some dried pigeon peas, I am still awaiting the harvest. So I just used the frozen (hopefully freshly frozen!) green pigeon peas.
Tuvar Lilva ni Khichdi
1 1/2 cup toovar lilva
3 cups water
1 tbsp coriander cumin seed powder
1 tsp ghee
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
3 red chilies, boriya
2 tsp ginger-grreen chili paste
1 tbsp chopped cilantro
1 tbsp Freshly squeezed lemon juice
1. Heat oil in a pressure pan. Add cumin seeds, asafoetida and turmeric powder.
2. As they sizzle, add red chilies and ginger-green chili paste.
3. Fry for 2 minutes.
4. Add coriander-cumin seed powder. Fry for 1 minute.
5. Add green pigeon peas and drained rice. Fry for 30 seconds.
6. Add water and salt to taste.
7. Place the lid and pressure cook till 2-3 whistles.
8. Garnish with cilantro and lemon juice
9. Serve with a dollop of ghee/clarified butter and or masala chhas/spiced buttermilk.
1. If you do not have boriya chilies (small round chilies), use the regular ones.
2. Do not substitute dried pigeon peas. This recipe works for green pigeon peas only. You may add green peas instead.
3. I always use more veggies/beans than the rice. You can choose your own proportion.
4. I used frozen green pigeon peas.
5. You can use Gujarati Garam Masala instead of coriander-cumin seed powder for a different taste.