mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images. With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices. While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour. Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice. Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness. Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha. Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.

khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi | with 31 amazing images An elaborate yet easy khichdi that makes a wholesome and delicious meal, the toor dal khichdi is made of toor dal and rice combined with not just whole spices but also onions, garlic and tomatoes. This imparts a tangy twist to the dal khichdi making it holistic in terms of taste too. When you don’t have time to prepare a Kadhi, you can just serve toor dal khichdi with curds and papad like Fried papad, Roasted papad, Fried Khichiya Papad, Roasted Khichiya Papad, Instant Whole Wheat Masala Papad or Papad ki Churi and there you have a sumptuous dinner on the table! Some important points i would like to share with you on khichdi recipe. 1. Take a pressure cooker and add the dal to it. We have used toor dal, but many people use a combination of moong dal, green moong dal or masoor dal. 2. We have added tomatoes and onions to our khichdi recipe but you can add your own choice of vegetables like green peas, cauliflower and potatoes. 3. It’s best to make the khichdi slightly mushy by adding little extra water while pressure cooking. 4. When pressure cooking the khichdi, don’t cook on high flame as the khichdi will get stuck at the bottom of the pressure cooker and give a burnt taste. So cook on a medium flame. 5. You can replace rice with broken wheat (lapsi or dalia) in this recipe to make it healthier. Make sure you top your dal khichdi with generous amounts of melted ghee. Enjoy khichdi recipe | dal khichdi | toor dal khichdi | how to make dal khichdi with detailed step by step photos and video below.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

The famous gujarati ‘ras-puri’ meal is incomplete without fajeto! fajeto cannot be classified as kadhi, dal or subzi… it is a class apart from any other recipe. What else can you expect from a classical preparation of mango juice cooked together with curds, besan and select spices? despite its unique charm and magical taste, fajeto is surprisingly quite light on the stomach!

vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with 35 amazing images. vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal is a simple and nourishing everyday fare. Learn how to make Gujarati butter beans curry. To make vaal ni dal, heat the oil in a non-stick kadhai and add the carom seeds, asafoetida and red chillies. When the seeds crackle, add the sprouted vaal, raisins and salt and sauté on a medium flame for 2 minutes. Add the sugar and 3¼ cups of water. Mix well. Cover and cook on a medium flame for 10 to 12 minutes, or till the dal is soft, stirring occasionally. Serve hot. Vaal ni dal is an interesting and unique preparation of field beans, that is prepared often in Guajarati households. While we have sprouted the vaal, when you are short of time you can simply soak and cook it. The raisins contrast and complement the choice of spices used in this recipe. When served with rice and a good choice of sweet, this Gujarati butter beans curry qualifies as festive fare! Benefit from the protein this healthy lima bean dal has to offer. It will nourish the cells of your body and help in their maintenance. Along with fibre, this dal can satiate you for a long time and prevent binge eating. All the health conscious people can reduce the oil to 2 tsp to keep calories and fat under check. With loads of magnesium, this dal is a wise choice to maintain healthy heart. Tips for vaal ni dal. 1. Some Gujaratis add 1 tbsp raisins (kismis) while making vaal ni dal. 2. Serve vaal ni dal | Gujarati butter beans curry | healthy lima bean dal | with roti. Enjoy vaal ni dal recipe | Gujarati butter beans curry | healthy lima bean dal | with step by step photos.

dahi idli recipe | thayir Idli | quick South Indian curd idli | with 13 amazing images. Our dahi idli recipe is made from leftover idlis and is also called thayir idli. Dahi Idli is a perfect evening snack when you have some leftover idli from breakfast. You could dunk cubes of idli in sambhar or curd, with appropriate tempering and garnishes. We have a recipe of dahi idli which is nothing but left over idlis with curds which have a delightful tempering to it. This lip-smacking dahi idli recipe is easy to prepare and loved by kids. If you have a mini idli plate, you can prepare this dahi idli with mini idlis instead of idli strips. It will look even more awesome! Notes and tips to make the perfect dahi idli recipe. 1. For making the dahi idli recipe, in a deep bowl, add the curd. We have whisked the curd before adding to form a smooth idli thayir pachadi. 2. If making fresh idli, then preferably make use of mini idli to make bite sized Dahi Idli (Thayir idli). If you like a crunchy texture, then deep-fry the idlis and then pour the tadkewala curd. Also do try Mini Idlis in Coconut Sauce and Mini Spinach Idlis recipes. Enjoy how to make dahi idli recipe | thayir Idli | quick South Indian curd idli | with detailed step by step photos and video below.

quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with 33 amazing images. quick tomato rasam is a quick, low-salt version of the ever-popular South Indian Rasam, made suitable for those with high blood pressure. Learn how to make quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | Here's a quick and easy recipe for South Indian style tomato charu made with tomatoes, tamarind, spices, and herbs. It's a flavorful and nutritious dish that's perfect for a light meal or a comforting snack. healthy tomato rasam is a South Indian soup-like dish known for its tangy and spicy flavor. It's often served as a side dish with rice or consumed as a comforting soup. This quick tomato rasam recipe is easy to prepare and doesn't require an elaborate list of ingredients. It's a perfect dish to enjoy during cold weather or when you need a quick and light meal. Garlic is known to control blood pressure and is a healthy addition to this recipe. A vibrant freshly grounded rasam masala gives the tomato-based rasam an appetizing flavour and irresistible aroma. You can also try other low-salt soups like the One Meal Soup and Carrot and Bell Pepper Soup. pro tips to make tomato rasam : 1. Use freshly grounded homemade rasam powder instead of store brought one’s for the best results. 2. If you like your rasam spicy, add more dry red chillies. 3. Instead of tamarind pulp you can add kokum or lemon juice. Enjoy quick tomato rasam recipe | South Indian style tomato charu | healthy tomato rasam | with detailed step by step photos.

rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with amazing 35 images. If you have enough dhoklas on hand, then this delectable one-dish meal can be prepared quite fast! rasawala dhokla is nothing but khaman dhoklas soaked in a sweet and spicy rasa (a thin sauce). Add the dhoklas to the rasa and simmer it just before serving, to ensure that the taste, look and feel of the Gujarati style rasawala dhokla is perfect. Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Procedure for rasawala dhokla is very quick when you have khaman dhokla ready in hand. All you need to do to make rasawala dhokla is make khaman dhokla and keep aside. Furthermore, to make the rasa heat the oil in a broad pan, add the mustard seeds, asafoetida, red chillies, we are making use of round red chillies (boriya marcha) which are widely used in Gujarati cuisine. If you don’t have them, you can add any variety of dried red chilli, chilli powder and turmeric powder and sauté on a medium flame for 30 seconds. Add 4 cups of water, jaggery, tamarind pulp and salt, mix well and boil for 5 to 6 minutes. Add the dhoklas and allow them to simmer in the rasa for 5 minutes. Serve Gujarati style rasawala dhokla immediately garnished with coriander. Rasa is basically water and spices. The Nylon khaman dhokla are a popular snack relished with green chutney but, the Rasawala Dhokla makes for a nice meal. If you are not going to eat the rasawala khaman immediately then don’t add dhokla and switch off the flame. The dhoklas soak the ras and become soggy so, if you are eating later they will become very mushy. It's important to add them just before eating Enjoy rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with detailed step by step recipe photos and video below.

methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli | with 43 amazing images. Gujarati methi dal dhokli is not only delicious but also nutritious. Learn methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli | Dal-Dhokli is an easy instant pot recipe that makes a delicious and wholesome one pot meal. Adding fenugreek (methi) to the dhoklis can enhance the flavor and nutritional value of the methi dal dhokli dish. Gujarati methi dal dhokli is a delightful and wholesome Indian dish that combines the goodness of lentils (dal) with a unique addition of wheat flour dumplings (dhokli) and the distinct flavor of fenugreek leaves (methi). pro tips to make methi dal dhokli: 1. The dough should be soft and pliable. If the dough is too dry, the dhokli will be hard. 2. The type of dal you use will affect the flavor of the dish. For making this recipe I recommend using toovar dal or moong dal. 3. Fresh methi leaves will give the dish the best flavor. If you cannot find fresh methi leaves, you can use kasuri methi. 4. Add the dhoklis one by one into the dal as otherwise they could form one big lump. Enjoy methi dal dhokli recipe | Gujarati methi dal dhokli | healthy methi dhokli | with detailed step by step photos.

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.