Fresh Tuver Lilva Ni Kadhi (Pigeon Peas Kadhi)

Ingredients

• 1 tbsp oil
• 1/4 tsp carom seeds
• Pinch asafoetida
• 1 dry red chilli
• 1 bay leaf
• 1/2 cup fresh tuver lilva (fresh pigeon peas)
• 1/2 cup water
• 1/4 tsp salt
• Pinch turmeric powder
• 1/2 tsp sugar
• 1/2 cup sour curd / yogurt
• 2 tbsp gr flour / besan
• 1.5 cup water
• Salt as per taste
• 1/2 tsp coriander cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1 dry red chilli
• 1/4 tsp asafoetida
• 10-12 sweet curry leaves
• 1 tsp sugar
• 2 tsp organic jaggery
• 2 tbsp finely chopped green coriander leaves
• Green coriander leaves as per required
• Boiled fresh tuver lilva as per required

Steps

1. First of all, heat oil in a pressure cooker and add carom seeds, asafoetida, dry red chillies, bay leaves, fresh tuver seeds, water, salt, turmeric powder and sugar and mix well. Now cover the lid of the cooker and blow 2 whistles and boil the fresh tuvar seeds. After that cool these fresh tuvar seeds.
2. Now add sour curd and gram flour in a big bowl and beat it well with a hand whisker. Then add water to this and mix well.
3. Now add salt, coriander cumin powder and turmeric powder to this mixture and mix well.
4. Now we will tempering the kadhi. For this, heat oil in a pan, add cumin seeds in it, add cinnamon, cloves, bay leaves, dry red chillies, asafoetida and sweet curry leaves and mix well and saute.
5. Now add the prepared curd mixture to this tempering mixture and mix well, add sugar and jaggery and mix well.
6. Now boil the kadhi on fast gas till it comes to a boil. Then reduce the gas flame, add boiled fresh tuver seeds to it, mix well, cover the kadhi and boil it on low gas flame for 5 minutes.
7. Now the kadhi is boiled and ready, then turn off the flame and add finely chopped green coriander leaves to it and mix well.
8. Now our sweet and sour fresh tuver lilva ni kadhi is ready to serve. Garnish this kadhi with fresh boiled tuver seeds and finely chopped green coriander leaves and serve hot with khichdi, pulav, bajra roti or paratha.
9. Note:– When adding boiled tuver seeds to the kadhi, remove the dry red chillies and bay leaves from it.