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


  1. Keep aside 1/4 cup of peas aside and mince remaining 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.

Leave a Reply

Your email address will not be published. Required fields are marked *