This is a traditional and a healthy Gujarati style lentil preparation with wheat flour dumplings in it. It is a great comfort food and a common delicacy found in most Gujarati household. It is mildly spiced and a sweet-n-sour preparation, that tastes absolutely divine with the tempering of asafoetida, curry leaves and other spices in ghee. It can be had on its own or paired with rice / chapatti for a complete wholesome meal. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
- 1/2 cup atta, (wheat flour)
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1/2 tsp. ajwain (carom seeds)
- 1 tsp. kasuri methi, crushed (opt)
- 2 tbsp. ghee
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 whole dry red chilies
- 2 green chilies, slit
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tomato, chopped
- 2 tbsp. peanuts
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1 tsp. sugar
- 1 tsp. lime juice
- 1 tsp. coriander leaves, chopped
Pressure cook the dal in 1 & 1/2 cups water till soft. Knead the flour with salt, ajwain, kasuri methi, 1/4 tsp. chili powder, 1/4 tsp. turmeric powder and 1 tsp. oil.
Keep aside for 15 minutes. Then roll out into a circle and cut into strips or into any shape and keep aside.
Heat ghee in a pan and temper with mustard seeds, cumin seeds, whole dry red chilies, curry leaves, green chilies and asafoetida. Sauté for a few seconds.
Add the tomatoes and cook till it is mashed. Now add all the dry spices and the peanuts. Give it a stir and add the boiled dal. Adjust the water according to the consistency desired. Simmer for 2-3 minutes on a low flame after it comes to a boil.
Add the atta roundels and simmer further for 2-3 minutes. Switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with either rice or chapatti.
Knead flour with salt, ajwain, kasuri methi, 1/4 tsp. chili powder, 1/4 tsp. turmeric powder & 1 tsp. oil. Keep aside for 15 minutes.
Roll out into a circle & cut into strips or into any shape & keep aside.
Heat ghee & temper with mustard seeds, cumin seeds, dry red chilies,
curry leaves, green chilies & asafoetida. Saute few seconds.
Add tomatoes & cook till it is mashed.
Add all dry spices & peanuts. Give it a stir.
Add boiled dal. Adjust water according to the consistency desired.
Simmer for 2-3 minutes on a low flame after it comes to a boil.
Add atta roundels & simmer further for 2-3 minutes. Switch off the
flame & add lime juice.
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