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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Try and cook it in an earthen pot to bring out the best flavour.
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The Gujarati word Lilva translates to Fresh Pigeon Peas in English. A traditional rice dish made with green field beans, this is a recipe that used to be cooked in earthenware in the olden days during winter, when the beans were readily available.
- Green field beans (surtivaal), chopped (1 cup)
- Rice (2 cups)
- Ginger (adrak) (1 inch piece)
- Green chillies (2 to 4)
- Coriander leaves (hara dhania), chopped (½ cup)
- Ghee (2 tbsp)
- Cinnamon (dalchini) (1 inch stick)
- Cloves (laung) (2)
- Lemon juice (1/2 tbsp)
- Salt (To Taste)
- Grind ginger, green chillies, hara dhania and the lemon juice into a fine paste. Keep this aside.
- Heat some ghee in a pressure cooker and add the cinnamon stick, cloves and rice to it.
- Sauté for 2 to 3 minutes. Throw in the green field beans along with salt and mix well.
- Add the ginger-chilli-coriander paste and water and stir well.
- Once the mixture comes to a boil, close the lid and cook it on a low flame for two whistles.
- Serve hot with a topping of ghee.