About the Product

Embrace the hearty essence of fresh pigeon peas, or tuvar lilva, with their plump green pods bursting with earthy, nutty flavor that's indispensable in Gujarati winter kitchens. Harvested at peak tenderness from fertile Indian farmlands, these protein-packed legumes offer a subtle sweetness and creamy texture when cooked, shining in iconic dishes like undhiyu or lilva kachori. This seasonal delight captures the soul of Surat's street food and family feasts, bringing authentic, farm-fresh nutrition to your traditional curries without any preservatives.

How to Use

• Shell and simmer with potatoes, eggplant, and spices for a classic Gujarati undhiyu to savor with puri during Uttarayan kite festivals.
• Sauté with garlic, cumin, and green chilies for a quick lilva sabzi, pairing perfectly with hot bajra rotla on chilly evenings.
• Stuff into dough with methi for crispy tuvar kachori, deep-fried and enjoyed as a tea-time snack in monsoon gatherings.
• Boil and mash into a flavorful curry with coconut and jaggery, serving alongside rice for a comforting South Indian-inspired meal.
• Freeze shelled peas after blanching to stock up for off-season tuvar pulao or mixed vegetable stir-fries year-round.

Other Product Info

Net Weight: Please check product packaging
EAN Code: Please check product packaging
Country of Origin: India
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Disclaimer

While every care is taken to ensure accurate product information, please always check the packaging for ingredients, usage instructions, and the latest expiry date before use.

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