Thali Menu #150 – Gujarati Thali
About Gujarati Cuisine
Gujarat is a western Indian state rich in ancient Indian history with a unique cultural heritage. Gujarati food is a complex marriage of flavours and textures, as is subtlety and delicacy. Blending of sweet, spicy, sour all into one dish is the hallmark and the sophistication of this cuisine.
Gujarat is predominantly a vegetarian community, hence the inclusion of ‘Parsi’ non- vegetarian dishes – Parsis are an ethnic community that migrated from Iran and took refuge in the western Indian shores more than 200 years ago and have since become an integral part of the Indian community and history, their cuisine is a rich amalgamation of their Persian roots and the influence of their adopted home-India, especially Gujarat.
Join us this weekend as we present our 150th Thali menu and relish the flavours of Gujarat
Recipe of the week
Maharashtrian style tempered dal
For pressure cooking:
- ½ cup Toor dal or split pigeon peas
- 1 ½ cups Water
- ¼ teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Jaggery
- 2 teaspoon Ghee
- ½ teaspoon Cumin seeds
- ½ teaspoon red chili powder
- a pinch Asafoetida
Pressure cooking the Dal
- Wash Toor dal under running cold water till water runs clear.
- Soak the dal in enough water for at least 30 minutes.
- After 30 minutes, discard soaking water.
- Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
- Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
- Mash or hand blend the dal till smooth.
- Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
- Turn the heat to medium and bring the dal to a simmer.
- Let it simmer for 4-5 minutes.
Making the tempering
- Heat the ghee or oil in a small frying pan.
- Once hot add cumin seeds and let them sizzle.
As seeds sizzle, turn off the stove, wait for a few seconds.
Then add red chilli powder and asafoetida.
Immediately add the tempering to the dal. Stir well.
Serve hot with steamed rice.