How to make Doodh Nakhela Leelva -

Greens cooked in delicious milk based gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broad beans , Oil (ऑइल)

Cuisine : Gujarati

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Kachcha Sev Tameta nu Shaak Bhindi Amchur Broccoli Bake Green Peas and Capsicum Stir Fry

Doodh Nakhela Leelva

Doodh Nakhela Leelva Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Doodh Nakhela Leelva Recipe

  • Broad beans (sem ki phalli/papdi) seeds 500 grams

  • Oil 3 tablespoons

  • Cinnamon 1 inch stick

  • Cloves 4-5

  • Soda bicarbonate a pinch

  • Milk 2 cups

  • Peanuts ground coarsely 5 grams

  • Green chillies 5

  • Ginger 1 inch piece

  • Salt to taste

  • Green garlic chopped 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Wash and dry the leelva. Grind ginger and green chillies to a fine paste. Grind cinnamon and cloves roughly.

Step 2

Heat oil add cloves and cinnamon and sauté for a minute. Add around 2-3 Cups of water. When the water comes to boil add leelva.

Step 3

Cook till the water is dried up and the leelva is cooked. Add milk and peanuts. Once the milk boils, reduce heat and simmer till it thickens.

Step 4

Add the ginger-green chilli paste and salt and simmer for few more minutes. Remove and serve hot garnished with chopped garlic and chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.