Gujarati Surati Lilva Shak (Lagan Style)

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Surati Lilva nu Shak is a traditional Gujarati sabji made during Gujarati (Lagan) weddings. It is best consumed with Kadi Bhat, Shrikhand, or Mango Ras with Puri. In this sabji only the Lilva (dana) is used and not papdi. They are also known as Indian beans in English. We usually grow them fresh in our garden but the frozen Surati Lilva works wonders as well in this recipe. They taste as good as the fresh ones. There are two kinds of frozen ones you would see at the store: Surati Papdi and Surati Lilva. You would only need the Surati Lilva for this recipe. 

My mother-in-law makes the best Lilva nu Shak and it tastes as great as you would have at a wedding in India. If you would like to eat this shak the traditional way, you would have to use a generous amount of oil. Half the oil otherwise to make it healthy. We prefer to make it the traditional way as we only make it on certain occasions. 

Please do share your feedback if you end up making this shak using this recipe. I would love to see a photo if possible 😊.



Check out the video below for the making of Surati Lilva Shak👇

Ingredients:

Making Masala puree for the shak:

  • Sesame seeds - 1 tablespoon
  • Cilantro - 2 tablespoons
  • Water - 2 tablespoons
  • Ginger - 1/2 tablespoon
  • Garlic - 1/2 tablespoon

Other Ingredients:

  • Oil - 1/4 cup
  • Ajwain - 1 teaspoon
  • Hing (Asafoetida) - pinch
  • Turmeric powder - 1/4 teaspoon
  • Cashew halves - 2 tablespoons
  • Raisins - 2 tablespoons
  • Coriander powder - 1 tablespoon
  • Grated coconut - 2 tablespoons
  • Sugar - 1 tablespoon
  • Water - 1/2 cup
  • Green Chilli paste - 1 tablespoon
  • Salt to taste
  • Kashmiri chili powder - 1/4 teaspoon
  • Khus Khus (Poppy Seeds) - 1 teaspoon
  • Boiled Lilva - 2 cups
  • Saute everything till it turns brown. Now add the Masala puree.

For Garnishing:

  • Cilantro - 1 tablespoon
  • Green garlic ("optional) - 1 tablespoon

Method/Instructions:

  1. Grind all the ingredients listed in the making of Masala Puree for the shak to smooth paste. Add water as needed to make it like dropping chutney consistency. 
  2. In a pan on a medium to high flame, add 1/4 cup of oil. Once it is hot enough, add the ajwain seeds followed by pinch of hing. 
  3. Add Turmeric powder, cashews, and raisins. Saute till it turns golden brown in color. 
  4. Now add the masala puree, coriander powder, and grated coconut. 
  5. Mix everything well. Add sugar, water, green chili paste to your preference, salt to taste, Kashmiri chili powder, and khus khus. Saute on low flame till oil starts to separate. 
  6. Add boiled Lilva and mix everything well and let it simmer for about 15 minutes on low flame. 
  7. Garnish with cilantro and fresh green garlic and serve hot and enjoy!

Notes:

  • Do not close the lid of the pot when you simmer the Lilva on low flame. This ensures that the shak maintains a nice green color. 
  • Add water to the Lilva to your preference. Traditionally the shak is not too dry and does not have too much water either. It has more oil than water. So plus-minus water and oil to your preference. 
  • How to boil the frozen or fresh Lilva? - In a pressure cooker, add a tablespoon of oil, add frozen lilva or fresh lilva and constantly stir them on medium to high flame for a good 2 to 3 minutes and then add some water and pressure cook till two whistles. After the second whistle, run the pressure cooker under cold water and open it quickly, and do not close the lid after. This helps the lilva to maintain its green color.  







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