Lili tuvar nu shaak recipe | bajra roti recipe | tuvar ki sabji with bajra roti | thali - Nehas Cook Book (2024)

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.

For 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.

For methi bajra roti

• 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.