A gujarati thali is never complete without a lentil, that is often cooked dry. It is called "khathor" or dry lentils. Green moong, red gram dal, black chana are some of the common pulses that are cooked and served up with other dishes like tuhar dal, kadi, raita, etc.
I simply love the look of the entire thali (plate) lined with small katoris or bowls, filled with such delicacies and then the thin chapatis.....it tastes so good.
My husband is a Gujarati, so after marriage there was a lot to learn from my mother in law. the traditional recipes, the staples and all that my husband liked. It is actually fun learning all that special stuff and adding your own little twist.
This recipe is something we both love. Its healthy, good source of protein, and if there is extra there is so much one can do with it. Here you go, RECIPE MARATHON DAY 16
You will need
- red gram dal (moth dal)- 1 cup
- cumin seeds-1/2 tsp
- whole red chilly-1-2
- bay leaves (tej patta)-1
- ginger-1/2 tsp green chillies-
- 1/2 tsp red chilli powder-
- 1/2 tsp jeera dhania powder-
- 1/2 tsp asefotida (hing)-a pinch
- dried parsley (ajwain)-1/4th tsp
- lemon juice-1 tsp
- soak the red gram over night. wash and microwave for 15 minutes.if you dont have a microwave pressure cook it just for one whistle. (the lentils should be soft and retain their shape)
- heat oil in a kadai. add the cumin seeds, red chilli (whole), bay leave and hing.
- once the cumin seeds get roasted add the boiled lentil.
- add the salt, jeera dhania powder (cumin and corainder powder), red chilly powder and the ajwain. mix it all up.
- add little water and cover and cook for 5 mins.
- Add lemon juice. garnish with corainder.
On that healthy not, check out the fellow runners
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