Fresh toor or pods of pigeon peas, are an indigenous ingredient that makes its way to the markets during the winter season. With a flavour that is best described as a combination of green peas and toor dal, the protein-dense and vitamin C rich vegetable has a crunch similar to that of cucumber or firm fruit. The first-known origins of fresh toor date back to 3400 years – with archaeological remains of the cultivation being traced in the states of Maharashtra, Karnataka, Kerala and Orissa. Used in a wide variety of preparations like sambar, usal and the Gujarati winter delicacy of undhiyu, lilva or pigeon peas are multi-faceted in their uses that go beyond predictable utilities. If anything, fresh toor also makes for a great substitute to green peas in recipes that use this winter vegetable as the key ingredient. Here are some innovative recipes to make with fresh toor beans.
Surti Lili Tuvar Nu Shaak
A decadent winter preparation where pigeon peas are cooked in a herb-rich green masala, this robust vegetarian dish does more for winter produce than most other delicacies. What also makes the shaak special is the usage of another winter specialty – green garlic. Best enjoyed with hot rotis, rice or bhakri, the Surti-style dish is easy to prepare and derives its richness from grated coconut, which is used to make the aromatic paste that forms the foundations of the gravy.
Lilva Parathas
Image Credits: Tasted Recipes
Stuffed parathas are one of the many ways that winter breakfasts can be made seasonal and special to enjoy each morning. From stuffings like sweet potato, fenugreek leaves, radish and green peas – pigeon peas offers a refreshing twist to the usual suspects, with its nutty-mild sweetness that compliments the spicy pickle or fresh yoghurt that parathas are usually eaten with. Coarsely grind boiled lilva with spices of your choice and sauté for a few minutes, before it is cooled and stuffed into chapati dough, for the flakiest of treats.
Lilva Pulao
If you’re looking to revamp one-pot meals and give them a seasonal twist, substitute a vegetable or two in your pulao with fresh toor. Use it in a similar way that you would with green peas, and add a few whole spices to make the rice fragrant and infused with complex flavours. Pair the pulao with chhole, raita, any kind of spicy gravy accompaniment or eat as it is. Play around with the type of rice you plan on using for your pulao and experiment with short-grain varieties or ones that are locally consumed in your region.
Lilva Hummus
Image Credits: Simply Recipes
Like cooked green peas or avocado that turn mushy when mashed well, fresh toor also has the ability to hold its own against the strong flavours of garlic, olive oil and cumin. Blanched pigeon peas combined with these ingredients, and a dollop of sour cream or yoghurt, makes for the creamiest hummus that can be used as a dip or spread on bread for sandwiches. The hummus can also be made in large quantities and frozen in jars, to pack for a weekday snack that is loaded with proteins.
Turichya Danyachi Amti
Find the full recipe in Marathi, below:
A Maharashtrian preparation that is synonymous with comfort, the olya tur or fresh pigeon peas makes for a great winter replacement for basic dal. Made by deshelling fresh toor and simmering it with a flavoursome, herb-infused curry of fresh coriander, coconut, garlic and kala masala, the danyachi amti is a tangy-savoury and lightly sweet accompaniment, best enjoyed with steamed rice and a generous drizzle of ghee on top. What makes this amti unique is that fresh toor is also ground to a paste and used as a thickening agent that gives it a silken texture and consistency.
Steamed Lilva Salad
If a typical Indian preparation with an indigenous ingredient is of little interest to you, using them in a creative way but within the dietary constraints of what one is familiar with, can be a helpful way to incorporate more of hyperlocal and seasonal ingredients in your diet. A great way to illustrate this is by making a salad with steamed pigeon peas and combining it with fresh salad leaves, cherry tomatoes, grilled tofu or chicken and a delicious lemon-honey vinaigrette to highlight the simplicity and flavours of the delicious ingredients.