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Taj India Pigeon Peas (Toover Lilva) 300g
Description
Profile: Sweet, Nutty & Seasonal
The Vibe: A winter specialty available in your freezer all year. These are the tender, green, "fresh" version of the dried Toor Dal we eat every day a true delicacy in Gujarati and Maharashtrian homes.
Taj Toovar Lilva (Fresh Pigeon Peas) are picked when the pods are young and the beans are bright green and succulent. They have a completely different, creamier texture and a sweeter, more "plant-like" flavour compared to the yellow split variety.
Why It’s a Staple
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The "Undhiyu" Star: You cannot make an authentic Surti Undhiyu without these. They provide the essential texture and heartiness.
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Ready to Cook: No more hours spent shelling pods. These are pre-cleaned, sorted, and blanched to lock in that vibrant green colour.
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Nutritional Powerhouse: Packed with protein, fiber, and iron—perfect for a healthy, plant-based diet.
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Seasonal No More: Traditionally only available in winter, this frozen pack lets you enjoy "Lilva" specialties in any month.
Quick Prep
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Boil/Steam: Add directly to boiling salted water for 5–7 minutes until tender.
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Pressure Cook: If adding to a curry or khichdi, one or two whistles is enough as these are fresh and cook much faster than dried beans.
Serving Suggestion
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Lilva Ni Kachori: Mash them with green chillies, ginger, and spices to make the filling for the famous winter fried snack.
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Toovar Lilva Nu Shaak: A simple, soul-warming curry made with oil, ajwain (carom seeds), and a hint of jaggery.
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Lilva Pulao: Toss them into your Basmati rice with whole spices for a festive, colourful rice dish.
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Baingan Bharta: Many households stir these into smoked eggplant mash for added texture.
Storage
Keep frozen at -18°C. They are "individually quick frozen" (IQF), so they won't stick together just pour out a cupful whenever you need.
Tip: When cooking Toovar Lilva, add a tiny pinch of baking soda to the boiling water. It keeps them looking "market-fresh" bright green instead of turning a dull olive colour!Check the Label Before Use
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