Papdi/Lilva
Ingredients
2 cups
Papdi
(substitute lilva)
1 tsp
Green chilies
(crushed, to taste)
¾ tsp
Garlic
(crushed)
2 Tbsps
Raw peanuts
(coarsely crushed)
2 Tbsps
Grated coconut
2 Tbsps
Green coriander
(finely chopped)
1 tsp
Ground coriander/cumin mix
1 tsp
Salt
(or to taste)
¼ cup
Water
Green coriander
(chopped, for garnish )
Green garlic
(chopped, for garnish)
Instructions
1
Devein and break papdi in half and wash.
2
In a pressure cooker heat oil on medium high for tempering.
3
Add ajmo, when crackled add turmeric and hing.
4
Add chilies, garlic, peanuts and coconut, sauté for a few seconds.
5
Add the papdi, green coriander, coriander/cumin mix and salt.
6
Stir and add water.
7
Pressure cook for 4 whistles (12 minutes in IP), let cool before opening.
8
Water should be absorbed when cooked.
9
Garnish with green coriander and green garlic.
10
Note: can add ¼ C chopped tomatoes in the papdi but not lilva.
Tempering
Ingredients
2 Tbsps
Oil
1 tsp
Ajmo
¼ tsp
Turmeric
⅛
Asafoetida
(hing)