Papdi Lilva nu Shaak
A light, subtly spiced winter curry of fresh surti papdi flat beans and lilva pigeon peas, one of the seasonal building blocks of an undhiyu-style Gujarati winter meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 22 g
- fibre
- 7 g
- protein
- 8 g
- calories
- 180 kcal
Instructions
- 1
Heat oil in a kadai (deep pan). Add mustard and cumin seeds until they sizzle and crackle.
- 2
Add green garlic and ginger-green chilli paste. Fry gently for a short moment.
- 3
Add papdi beans, lilva, turmeric and coriander powder. Stir everything well.
- 4
Add a splash of water and cover with a lid. Cook gently on low heat until tender, about 15 minutes.
- 5
Stir in jaggery and salt. Let it gently simmer for 2 more minutes.
- 6
Stir in lemon juice and fresh coriander leaves before serving.
Chef's tips
Keep the sauce light and coating the vegetables rather than watery to preserve their fresh, sweet flavour.
Ingredient substitutions
- lilva (fresh pigeon peas) → frozen or dried soaked pigeon peas
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Cooking the beans for too long until they turn mushy and lose their bright colour.
Serving suggestions
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