Lili Tuvar Nu Shaak with Methi Bajra Roti is an easy-to-make Kathiyawadi thali using basic ingredients found in your kitchen. Tuvar Na Dana Nu Shak is a traditional Gujarati sabji prepared with fresh pigeon peas and common Indian spices. This dish is frequently cooked during the winter when pigeon peas are readily available in the market. It’s a quick and delightful recipe that pairs exceptionally well with Methi Bajra Roti. This winter season, indulge in this wonderful village-style dish and relish its mouthwatering taste with friends and family!
For lili tuvar nu shak
- Firstly, I made sabji with fresh green tuvar (pigeon peas), but the same recipe is traditionally prepared using dry tuvar. You may have to soak dry tuvar overnight before using it, though. Personally, I feel green tuvar is much easier with less hassle.
- Secondly, I personally like the sabzi gravy to have a medium-thick consistency. Roasted besan gives the perfect thickness to the sabzi’s rasa. Alternatively, you can adjust the consistency according to your preference.
- Lastly, the lili tuvar nu shaak tastes great when served spicy and hot, accompanied by bajra roti and masala chaas.
For bajra roti
- Firstly, follow the proportion (1:1 ratio) of bajra flour and water accurately. Also make sure knead the dough really well, if there are cracks then roti will not puff up.
- Secondly, once the dough is prepared, immediately start preparing the rotis. the dough should not be kept for a longer time as it will loose its moisture and would turn brittle.
- lastly, cook roti on medium flame, also sprinkle some water on top of the raw rotis once it is transferred to tawa. moisture would help rotis to turn soft and fluffy.
Lili tuvar nu shaak recipe | bajra roti recipe | tuvar ki sabji with bajra roti | thali
For lili tuvar nu shaak
- 1.5 cup or 230 grm lili tuvar na dana
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- Some curry leaves
- ¾ cup chopped green onion
- 1 tsp green chilli paste
- ½ tsp ginger paste
- ¼ cup chopped green garlic
- 1 tbsp besan
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- ¾ cup tomato puree
- Salt to taste
- 1 cup hot water
- 1 tsp jaggery - optional
- Some coriander leaves
For methi bajra roti
- 1 tbsp ghee
- 1 cup chopped methi leaves
- Salt to taste
- 2 cup water
- 2 cup bajra flour
- Dry flour for dusting
Making lili tuvar nu shaak
- Heat 4 tbsp oil in a pressure cooker. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, some curry leaves, and 2 dry red chillies. Sauté the ingredients.
- Next, add ¾ cup of the white part of chopped green onions and continue sautéing.
- Now add 1 tsp green chilli paste, ½ tsp ginger paste, and ¼ cup chopped green garlic. Sauté the mixture.
- Add 1 tbsp besan and sauté over low flame.
- Incorporate ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, and ½ tsp garam masala. Add some hot water and sauté the masala until the oil separates.
- Stir in ¾ cup of tomato puree and salt to taste. Continue sautéing the gravy until the oil separates from its sides.
- Include the green part of the green onion and sauté.
- Add 1.5 cups of fresh tuvar dana and continue sautéing.
- Pour in 1 cup of hot water and mix well.
- Once the gravy starts boiling, cover the lid and pressure cook the sabzi on medium flame for 2 whistles.
- Allow the cooker to release its pressure naturally, then open the lid and check if the tuvar dana is properly cooked in the gravy.
- Add 1 tsp jaggery and mix thoroughly.
- Garnish with coriander leaves before serving. Enjoy lili tuvar nu shaak with methi bajra roti.
Making methi bajra roti
- In a pan, melt 1 tbsp ghee and add 1 cup chopped methi leaves along with salt. Sauté for a minute.
- Add 2 cups of water and bring it to a boil.
- Once the water starts boiling, reduce the flame and gradually add 2 cups of bajra flour into it. Mix well using a rolling pin.
- Turn off the gas. Cover and steam the dough for 2 minutes.
- Transfer the flour mixture into a large pan and knead it into a smooth dough. Ensure the dough is smooth and soft. If needed, add a little hot water to properly bind the dough.
- Take a medium-sized ball of dough and flatten it between your palms.
- Place it on a rolling board and dust some dry flour on it to prevent sticking while patting.
- Gently pat it with one hand and then roll it slightly with a rolling pin.
- Heat a tawa and place the roti on it. Keep the flame at medium heat and cook the roti until slightly brown spots appear on both sides.
- Apply some ghee on the roti and serve it with lili tuvar nu shaak.
- Besan provides thickness and a consistent coating to the gravy.
- Sautéing masala in oil imparts a dhaba-style flavor and taste to the sabzi.
- Cook on medium flame until you hear 2 whistles.
- The ratio of water to bajri flour should be equal.
- Gradually add bajri flour to boiling water and mix well.
- Turn off the gas and let the flour steam for 2 minutes.
- Knead the dough until it becomes soft and smooth.
- Roast the bajra roti over a medium flame.