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Tuesday, May 15, 2007

Cabbage and Tuvar Lilva shaak


Here is another variation to the regular boring cabbage sabji.
It tastes really good and it's not too complicated to make.
I love tuvar lilva (pigeon peas) in any form. Be it along with eggplant, or by itself, or in khichri or with papadi.






Here is the recipe:
3 cups shredded cabbage
1 cup tuvar lilva (pigeon peas) canned, frozen or fresh.
3 cloves garlic sliced
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp oil or more if you like the sabji oily
salt to taste
1 tsp chili powder
1 tsp dhania powder
1/2 tsp haldi.



Boil the tuvar lilva separately in a pressure cooker with little water and salt As they take more time to cook. Don't need to boil the lilva if you are using canned stuff.
Now heat oil and add mustard seeds, as they pop add cumin seeds, once they crackle, add garlic and saute for about 1 minute then add haldi and the shredded cabbage and stir fry for a minute and than add chili powder and dhania powder and saute till the cabbage wilts. Add salt and boiled tuvar lilva and cook the sabji for 10 mintues. Serve with roti, dal and rice.



3 comments:

Asha said...

I saw these whole dry Lilva last weekend in the Indian store and got some.Great recipe Foodie.Thanks.

Foodie said...

Dear Asha,

Thanks for all the wonderful comments. I can see you are the first one to comment on all my recipes. It's really motivating thanks
foodie

trupti said...

oh yeah, this is a classic!