Lilva Kebab

Lilva Kebab

Ingredient

• 500 g shelled tuvar lilva (pigeon peas)

• 1 tbsp sesame seeds

• 3 green chillies

• 1 onion, chopped

• 1 tbsp chawal ka aata (rice flour)

• 1 tbsp hara dhaniya (coriander leaves), chopped

• 1 tsp garlic, minced

• 1 tsp ginger, minced

• 1 tsp crushed black pepper

• Himalayan salt to taste

• mustard oil, to shallow-fry

Method

Remove the peas from their pods and transfer them into a mixing bowl. Give them a quick rinse underwater.

Boil water for blanching. Fill a large pot with sufficient (3 cups) water and bring to a boil.

Now prepare ice water. Fill a large bowl with ice and set it aside.

Then add fresh peas in the boiling water along with Himalayan salt and cook until peas are crisp-tender, 1 to 2 minutes.

Cool in ice water. Using a slotted spoon or a spider strainer, remove peas and transfer to the bowl with ice water and allow them to rest for up to 5 minutes. Doing so will help stop the cooking process and prevent peas from turning mushy.

Now take a mixer grinder jar, add blanched pigeon peas, ginger, garlic, fresh coriander and grind it well.

Transfer the mixture to the mixing bowl, add chopped onion, freshly crushed black pepper, rice flour, salt, and mix it well.

Heat the flat tava and further grease with oil and place small size kebab patties, and sprinkle some sesame seeds on top.

Flip and shallow-fry both the sides on medium flame till it gets a crisp texture.

Finally, serve Lilva Kebab with your choice of chutney or salsa.

Note

Blanching process enhances the green colour of pigeon peas.

Fresh pigeon peas kebabs is a simple vegetarian kebab that can be made as an appetiser for your house parties or tea parties.