Thali Menu #134 – Kathiyawadi & Bohri (Gujarat) | Winter Foods
About Kathiyawad
Part of the Gujarat state, Kathiawar/ Khatiyawad is a peninsula on the Indian west coast bordering the Arabian Sea. It is bounded by the Gulf of Kutch in the northwest and by the Gulf of Khambhat in the east. In the northeast, it is connected to mainland Gujarat. Kathiawar ports were flourishing centres of trade and commerce since at least the 16th century.
The word Kathiawad means the land of the Kathis, a Rajput tribe who migrated to the region in the 8th century and controlled the southwestern peninsula of contemporary Gujarat.
The peninsula is dotted with antiquities and has a continuous history from prehistoric times to the early periods of the Mahabharata through the Indus civilization.
The region is also famous for its own indigenous horse breed called the Kathiawari horse. It was originally bred as a desert war horse for use over long distances, in rough terrain, on minimal rations, today however it is a diminishing breed.
Gir National Park in the region is home to the the last remaining Asiatic lion population.
The Cuisine
Khatiyawadi cuisine is distinct from the more popular Gujarati cuisine. In winters, the region witnesses a severe dip in temperature and the spice factor in the meals helps warm the body to the weather conditions.
Khatiywadi cuisine tends to be more spicy and heavier as compared to the Gujarati cuisine that has lighter curries with a hint of sweetness in most preparations.
The region is largely vegetarian, however, it also has a sizeable Muslim population of the Bohri sect and their cuisine too is unique and different. Bohri food is influenced not just by their home region of Gujarat but also by Mughal and Middle Eastern food.
This weekend at Daana, we take you on a journey to this beautiful part of India and present some culinary delights that will leave you asking for more!
Thali Menu
Recipe of the week
Chef Sanjay’s Dal Makhani
Slow cooked black dal with garlic, tomato, butter and cream
- 280 gms Whole urad dal (black lentil)
- 60 gms Red kidney beans
- 3 tbsp vegetable oil
- Pinch of asafoetida
- 650 ml Tomato puree
- 1 tsp cumin seeds
- 1 green chilli crushed
- 10 cloves garlic finely chopped
- 1” piece ginger finely chopped
- 1 tsp Kashmiri chilli powder
- ½ tsp garam masala powder
- ½ tsp crushed Kasoori methi (dry fenugreek leaves)
- 100 gms butter
- 60 ml single cream
- 1 tbsp chopped coriander for garnish
- ½ ” ginger slivers for garnish
- 1.5 to 2 ltrs Water for cooking dal
- Soak the black lentils and kidney beans overnight in a bowl in plenty of water.
- In a large heavy bottom stock-pot add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 30 minutes
- Drain, reserving the cooking water and set aside to use for later. Mash the lentils till you have a coarse consistency. You want some lentils whole but most of it mashed.
In a heavy bottom large stockpot heat the oil, add the asafoetida, chilli and cumin seeds. Let them crackle for few seconds and add the garlic and ginger for frying for a further 30 seconds, add chilli powder. Cook till the oil seperates.
- Add the tomato puree and fry for a further 3 minutes to let it cook
- Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal
- Add 650 mls cooking liquid and stir. Bring to a boil and simmer for 60-90 minutes on a very low heat with the lid on. Make sure to stir a few times preventing it from sticking to the bottom of the pan
- The dal should be thick and creamy so add a little more water only if you need to. Add the garam masala powder along with the butter. Stir well simmering for a minute
- Just before you serve add crushed Kasoori methi, butter, a swirl of cream, fresh coriander and ginger. Serve with paratha or pulao
Serve with paratha or pulao