Preparation time 5 minutes
Cooking time 15 minutes
For 2 Persons
Split Pigeon Peas soaked for 1 hour ½ cup
Ghee ½ ts
Turmeric Powder ½ ts
Salt to taste
Red Chilli Powder 1 ts
Jaggery 1 tbsp
Kokum soked 5
Tomato fine chopped 1
Oil 1 tbsp
Fenugreek Granules ¼ ts
Mustard Seeds ½ ts
Cumin Seeds ½ ts
Asafoetida Powder ¼ ts
Dry Red Chilli 1
Curry Leaves 6-7
Ginger grated 1 ts
Green Chiili fine chopped 1
Fresh Coriander Leaves 1 tbsp
Rice washed and soaked for 10 minutes ½ cup
Ghee 1 ts
Green Chilli for serving
For Dal (Gujarati / Kathiyawadi style):
Take soaked Split Pigeon Peas in a pressure cooker.
Add Ghee, Turmeric Powder, Salt and 1 cup Water.
Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.
Blend it very well.
Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.
Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.
Add Salt and water as needed and boil on high flame for 5 minutes.
Remove it in a serving bowl.
Sprinkle Fresh Coriander Leaves.
It is ready to serve.
Take 2 glasses of water in a pan. Put it on high flame to boil.
Drain water from soaked Rice.
Add Rice and Ghee in boiling water.
Reduce flame to medium.
When Rice is cooked well, strain it.
Serve freshly cooked Rice with Hot Dal.
Serve Fresh or Fried Green Chilli a side to add taste.
This is Traditional and Authentic Gujarati Dish…
Which is even Pet Name of Gujarati…DAL-BHAT…
Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…
What More Can We Expect from a Single Dish…!!!