Tuvar Lilva Bateta Nu Shaak Fresh Pigeon Pea

Method

1. 1

   Shell the fresh tuvar: Fresh tuvar comes in long flat pale green pods. To shell: pinch off both ends of the pod, pull the string running along the seam and the pod will open easily. Pop out all the seeds — these pale green round seeds are the tuvar lilva. One pod typically holds 5 to 7 seeds. Shell all the pods. You need 2 cups of shelled seeds.

2. 2

   Cook the tuvar and potato briefly: Place the shelled tuvar seeds and cubed potato in a pot with 1 cup water and a pinch of salt. Bring to a boil. Cook for 8 minutes — both should be partially tender but not fully cooked. They will finish cooking in the gravy. Drain.

3. 3

   Heat oil and temper: Heat 2 tbsp oil in a wide pan on medium. Add mustard seeds — wait to pop. Add asafoetida and curry leaves. Stir 10 seconds.

4. 4

   Add green chilli and ginger: Add finely chopped green chilli and ginger paste. Stir for 1 minute.

5. 5

   Add tomatoes and cook down: Add chopped tomatoes. Cook stirring for 6 minutes until fully broken down and oil separates.

6. 6

   Add spice powders on low heat: Turn to low. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.

7. 7

   Add the partially cooked tuvar and potato: Add the drained tuvar seeds and potato cubes. Stir to coat with the spiced tomato masala.

8. 8

   Add jaggery, lemon and salt: Add jaggery, lemon juice and salt. Stir. Add 1/4 cup water. Cover and cook on medium-low heat for 8 minutes until both the tuvar and potato are fully tender and the gravy has thickened.

9. 9

   Check the balance: Open the lid and taste. The shaak should have the Gujarati mithu-khatu balance — the jaggery provides sweetness and the lemon provides sourness. Adjust if needed.

10. 10

    Garnish and serve: Scatter fresh coriander leaves and fresh grated coconut on top. Serve with chapati or rice.

11. 11

    Note: Tuvar Lilva (fresh pigeon peas) are available from November to January in Gujarat and parts of Maharashtra. They are eagerly awaited each winter — the fresh seeds have a unique flavour that frozen pigeon peas cannot replicate. This dish is made as a special winter preparation. In Gujarat, this shaak is sometimes cooked into undhiyu as one of the components.