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.
Equipment
- Pressure cooker (or wide kadai for stovetop method)
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 or 1 small garlic clove, minced; chopped
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
Instructions
Tempering
- Heat oil in a pressure cooker (or kadai) over medium heat.
- Add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and green chillies. Stir for 30 seconds.
- Add green garlic and stir for another 30 seconds until fragrant.
Cook the shaak
- Add tuver lilva. Stir to coat in the spiced oil.
- Add turmeric, dhana-jeera, salt, and water. Stir to combine.
- 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.
- 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
- Add grated coconut and peanut powder. Stir through.
- 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.
Tried this recipe?Let us know how it was!