By Devi Poojari
December 4, 2023
Image Credit: Gardener's Path
Lilva or fresh toor are an indigenous ingredient in India that dates back to 3400 years. The protein-dense and vitamin C rich vegetable is used in a wide variety of regional preparations, while also lending itself to innovative fusion recipes.
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Best enjoyed with hot rotis, rice or bhakri, the Surti-style preparation of eggplant and pigeon peas, is easy to prepare and derives its richness from grated coconut, used to make the aromatic paste that forms the base of the gravy.
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Blanched pigeon peas combined with garlic, cumin 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.
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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.
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Use fresh toor 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.
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Made by deshelling fresh toor and simmering it with a flavoursome, herb-infused curry of fresh coriander, coconut, garlic and kala masala, the danyachi usal is a tangy-savoury curry, best enjoyed with rice or roti.
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Make 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
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