Treasure Hunt - Green Tuvar
I'd never have noticed the packet of green pigeon peas (tuvar lilva) had my mother in law not zeroed on it. Green tuvar is a seasonal (monsoon) produce and I haven't had the opportunity to eat it in years. Sometimes it takes a different perspective to show us things in a new light.
Just like this month's JFI host, Linda whose curiosity and enthusiasm about Indian cuisine makes me look at it with renewed appreciation.
1 cup green pigeon peas
1/4 tsp mustard seeds
a pinch of asafetida
1-2 green chillies, slit
1 red chilli, halved
salt to taste
grated coconut and finely chopped cilantro
Defrost peas in the microwave (or set to thaw an hour before).
Heat oil in a sauce pan. Add mustard seeds, chillies and asafetida. Add the peas and just enough water to cook them. Season to taste. Top with grated coconut and cilantro and serve.
* Any gourd (snake, ridge etc) or potato works well in combination with the peas. They make a good addition to khichdi and pulao too.