BM # 35   Week 4   Day 2

Yesterday I served Gujju breakfast, today it is Gujju lunch. A Gujju household has to have Daal Bhaat Rotli Shaak everyday. Daal Bhaat is daal and rice, while rotli shaak is chapati and dry veggie.The Gujju ladies get up in the morning and keep their cookers on the gas. Normally the cooker has sections, where one section is for daal, the second for rice and the third for vegetable.Once everything has cooked they temper everything separately.

 The Gujjus normally store Tuar Daal for the whole year, but with changing times, people buy monthly stock.Here is the recipe for Gujju daal which is a hot favorite in the family…except for me.My reason for finding it average is the addition of jaggery to it!! I like sweet things to be sweet and salty to be salty but that does not stop me from cooking this bi weekly .The addition of peanuts and dry dates lends it a flavor which is very very delicious. (i remove a bowl for myself before adding the jaggery).

Gujarati Daal
1 cup Tuar daal
2 tbsp peanuts
3-4 dry dates
4-5 kokum flower
1 tomato, chopped into big pieces
2 tbsp jaggery
1″ piece ginger, finely chopped
2 green chillies, finely chopped
1/4 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
1 tb sp ghee
1 tbsp oil
1/4 tsp mustard seeds
2 cloves
1″piece cinnamon
1/4 tsp asafoetida
2 dry red chillies
6-7 curry leaves
Wash the daal and pressure cook for 2-3 whistles.
Open once the pressure is released.check if done, else cook till done.
Blend with a hand blender.
Heat  ghee and oil .
Add mustard seeds,cloves, cinnamon,asafoetida,dry chillies and curry leaves.
Add the boiled daal and check the consistency, it should be on the thinner side.
Add green chillies, ginger, red chillies ,turmeric powder and salt.
Add boiled peanuts and dry dates.
Let the daal boil for about 15 minutes.
The consistency will become medium.
Add jaggery and kokum flowers and cook for another 5-7 minutes.
If kokum flowers aren’t available, one can add lemon juice.
Garnish with coriander.

I served the daal with a simple Bhinda nu shaak….

Bhinda nu Shaak
250 gms lady fingers, washed, trimmed and chopped 
1 tsp cumin seeds
pinch hing
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilly powder
Salt to taste
Heat oil.
Add cumin seeds and asafoetida
Add the lady fingers, salt and turmeric.
Saute for a few minutes .
Cover and cook till tender.
Add all the spices and mix well.

The rice is simple plain boiled rice, but is tempered with ghee, cloves and cinnamon.

Print Recipe
Gujarati Daal Bhaat

8 thoughts on “Gujarati Daal Bhaat”

  1. My first impression of Gujarati dishes was that they add sweetness to all the dishes and everything tastes sweet. But slowly I'm getting used to the sweetness in spicy dishes too — not too much though, once in a while. Will make these dishes to try authentic Gujarati cuisine at home.

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