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Tuver lilva nu shaak served in a brass katori on white marble countertop, garnished with coriander and grated coconut

Tuver Lilva Nu Shaak (Fresh Pigeon Pea Curry)

A traditional Gujarati dry curry made with fresh or frozen green pigeon peas, tempered with mustard seeds, cumin, and green chillies, and finished with coconut and peanut powder. A wholesome, vegan winter shaak ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3-4
Ingredients Equipment Method Notes

Ingredients
  

Tempering
  • 1.5 tbsp neutral oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 2 green chillies, slit
  • 2-3 stalks fresh green garlic, chopped (or 1 small garlic clove, minced)
Main
  • 2 cups fresh or frozen tuvar lilva (green pigeon peas)
  • 1/4 tsp turmeric powder
  • 1 tsp coriander-cumin powder (dhana-jeera)
  • Salt to taste
  • 2-3 tbsp water
Finishing
  • 2 tbsp grated fresh coconut (or frozen grated coconut)
  • 1 tbsp roasted peanut powder
  • 2 tbsp fresh coriander, chopped

Equipment

  • Pressure cooker (or wide kadai for stovetop method)

Method
 

Tempering
  1. Heat oil in a pressure cooker (or kadai) over medium heat.
  2. Add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and green chillies. Stir for 30 seconds.
  3. Add green garlic and stir for another 30 seconds until fragrant.
Cook the shaak
  1. Add tuver lilva. Stir to coat in the spiced oil.
  2. Add turmeric, dhana-jeera, salt, and water. Stir to combine.
  3. Pressure cooker: Close lid and cook for 2 whistles on medium heat. Allow pressure to release naturally. If water remains, cook uncovered for 1-2 minutes.
  4. Stovetop: Cover and cook on medium-low for 15-18 minutes, stirring once or twice. Uncover and cook 2-3 minutes more until the shaak looks dry and glossy.
Finish and serve
  1. Add grated coconut and peanut powder. Stir through.
  2. Taste and adjust salt. Garnish with fresh coriander. Serve hot.

Notes

Frozen tuvar lilva: Add straight from frozen, no need to thaw. They cook slightly faster than fresh, so check at the 12-minute mark on stovetop.
Less water is better: Start with 2-3 tablespoons. Tuver lilva release their own moisture as they cook. Add more only if the pan looks completely dry.
Jain adaptation: Omit the green garlic. The dish is already onion-free in the traditional version.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze in portions for up to 2 months.
Kid-friendly: Reduce green chillies to 1 or use mild green chillies. The peanut powder adds a gentle nuttiness kids usually enjoy.
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