Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!My recipe for Gujarati Dal is so easy and flavoursome. It’s a classic Indian comfort food recipe I make at least once every fortnight.

How to serve this Dal

While Gujarati Dal at weddings is usually a more filling affair, at home, it can be much more casual. I like to eat it as it is, with boiled rice and a dollop of plain set yoghurt. There’s something so satisfying about the hot and sour dal against the cold yoghurt. A touch of jaggery in the dal offsets the flavours so beautifully.

If you’d like to make a meal of it, try serving your dal with the following to create a Gujarati thali at home:

Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Check out this recipe

Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Check out this recipe

Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Check out this recipe

Key ingredients in Gujarati Dal

Oily toor dal (also called split pigeon peas, arhar or tuver), water, ginger, chilli, tomatoes, turmeric, kokum, salt, jaggery, coriander, ghee, cinnamon, curry leaves, star anise, cloves, asafoetida, dried chilli, mustard seeds, cumin seeds, peanuts, cashews.My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

What style of Dal should I choose?

For this type of dal, it’s best to use the oily style of split pigeon peas (toor/tuver/arhar). They are dried and coated in a slick of oil to preserve them for months, even years.This makes toor the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your dal!

Always wash dal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of toor dal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

How to make Gujarati Dal in a pressure cooker

To make light work of boiling dal, this recipe calls for a pressure cooker. I use a traditional pressure cooker with a whistle attachment. You can also use an Instant Pot or equivalent pressure pot.Place the dal in a pressure cooker along with 1L of water.

Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.

How to make Gujarati Dal without a pressure cooker

Fear not! You can still have your dal. Simply boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Gujarati Dal without onion and garlic

Since this is a wedding-style of Gujarati Dal, this recipe does not include onion or garlic. For various religious reasons, many people refrain from eating these two ingredients. Therefore the dal served at celebrations is almost always free from onion and garlic.

Types of Gujarati Dal

Dal simply refers to ‘pulses’. There are dozens of varieties of Gujarati Dal and each home will have a unique method of preparation for these variants. Eat these with rice, rotli, paratha or Let’s explore some of the most popular ones.

Dal Dhokli

Not only is Dal Dhokli a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked dhokli (a cross between a dumpling and pasta).

Gujarati Mug

Gujarati Mug is a simple dish of whole green mug (moong/mung beans). There are so many ways to prepare this protein-packed pulse. The Gujarati way uses just a handful of spices, ginger, chilli and sometimes tomatoes. I like to add lots of garlic! Perfect with a bowl of plain rice or black pepper paratha.

Mug ni Dal

This variety of dal is similar to the above, except it calls for split, skinless mug (moong/mung beans). The final result is creamier than the dish with whole mug and the appearance is more yellow in colour, since the green skins are removed.

Urad

Thick and creamy black lentils (of Dal Makhani fame) with simple spices. A traditional dish for Saturdays. Saturday represents the day of Lord Hanuman. Belief has it that he gathers his otherworldly strength from eating such lentils. Urad is packed with vitamins, protein and iron, so move over Popeye- Hanuman’s in town and he brings with him the strength of a thousand elephants and karahi’s full of Urad!

Trevti Dal

A combination of three types of lentils. Usually toor (arhar dal), chana dal and moong dal but the recipe can vary from cook to cook. I like to add split, skinless urad dal. Trevti Dal is creamy and thick, with a tempering of both whole spices and ground spices.

Gujarati Kadhi

I have mixed feelings about including Kadhi in this list, simply because it’s not technically a type of dal. However, most recipes call for besan (gram flour) which is a chickpea-based product, so I’ll let it slide!Yoghurt-laden Kadhi is almost always served in the same way as dal (with rice or as part of a thali). At most Gujarati weddings, the hosts will serve either Gujarati Toor Dal or Kadhi, not both.

Gujarati Wedding Dal recipe

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Gujarati Wedding Dal

Gujarati Wedding Dal, also called Gujarati Lagan Dal is an aromatic preparation of split pigeon peas, peanuts and whole spices. Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!

Course Main Course, Side Dish

Cuisine Indian

Keyword daal, vegetarian, wedding

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

For the dal:

• 200 g oily toor dal also called split pigeon peas, arhar or tuver
• 1.5 L hot water
• 1 tbsp grated ginger
• 2-3 green chillies finely chopped
• 200 g chopped tomatoes I use tinned
• 1 tsp ground turmeric
• 1 piece kokum or juice of two large lemons
• 1 1/2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the dal:

• 1 tbsp ghee
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 1 star anise
• 2 cloves
• 1 dried red chilli
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 10 peanuts whole
• 10 cashew nuts

Instructions

To cook the dal:

• Wash the dal in plenty of water. Drain and repeat twice more.
• Place the dal in a pressure cooker along with 1L of water. Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.
• Sieve the dal into a large bowl to ensure it’s of a flowing consistency. Set aside.

To temper the dal:

• Heat the ghee in a large, heavy-based pan. Add mustard seeds and allow them to crackle. Next, add the cumin seeds, cinnamon, star anise, dried red chilli, cloves, kokum, curry leaves, asafoetida, peanuts and cashews. Sauté over a low heat for 1-2 minutes, just until the cashews begin to brown slightly.
• Add the ginger and fresh chillies. Cook this for a further 30 seconds and then tip in the tomatoes. Add ground turmeric and jaggery. Stir well and allow the masala to come to a gently simmer. Stir all the time to help the jaggery melt in.
• Carefully pour in the dal mixture. Stir well. Add a further 500ml water and season with salt. Bring to the boil. Boil gently for 20 minutes. Stir frequently to ensure the dal doesn’t settle at the base of the pan. If you feel the dal is too thick, you can always thin it out with more water. The boiling extracts more flavours from the spices, resulting in a tastier dal.
• Garnish with fresh coriander. Serve hot with rice. For wedding vibes, I love this with a side of stuffed aubergine curry, farfar and poori.

Notes

What if I don’t have a pressure cooker?

Boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Other notes

• Dal will thicken on cooling. If making ahead, you may need to add additional water before serving.
• As dal boils, it will develop a skin on top. This is normal. Stir often to minimise.

How to freeze Gujarati Wedding Dal

This dal freezes particularly well. Place cold dal in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and reheat thoroughly before serving. You may need to loosen the dal with additional water to achieve a flowing consistency once more.

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My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally, we eat Kadhi with rice, khichdi or rotli. It can be a one-bowl meal you enjoy with a spoon and nothing more.

Where does Kadhi come from?

Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its’ own unique nuances specific to the land and local tastes.

The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region. Let’s explore some of these.

Note that within regions, there are a number of variations of Kadhi. Below is simply a high-level exploration of some popular variants.

Gujarati Kadhi

Sour, spicy, sweet and usually very fluid in consistency. This is the Kadhi we will make today. It’s the version I’ve grown up with. This version of Kadhi is prepared with a sour yoghurt and chickpea flour base. The spices, of which there are many, are aromatic but added in moderation.

We typically eat this Kadhi with rice, rotli or khichdi. It’s often a thali addition, as well as popular on wedding menus.

In Gujarat, a variation of Kadhi called Fajeto is prepared with fresh mango for a fruity take on the dish. Bhinda (okra) ni Kadhi is a popular style in Gujarat, too.

Punjabi Kadhi

Often thick in comparison to the Gujarati counterpart, Punjabi Kadhi is soul in a bowl. It’s traditional to serve this type of buttermilk-based Kadhi with Pakoda; these are fried besan dumplings which fill out the Kadhi beautifully. A side of rice is not uncommon either.

The spices in Punjabi Kadhi usually include (but are not limited to): Cumin, black peppercorn, red chilli, fenugreek and turmeric. The Pakoda often contain onions, methi and other spices so this style of Kadhi certainly does not lack in the flavour department.

Sindhi Kadhi

A vegetable-packed flavour ride. Sindhi Kadhi requires you to first roast the besan for glorious nutty notes. A concoction of tamarind pulp, curry leaves, jaggery, spices and an array of vegetables then go in. Serve hot and sour Sindhi Kadhi with rice and maybe some papad for a balanced one-bowl meal you’ll crave often.

Vegetables in Sindhi Kadhi often include potatoes, drumsticks, okra and cluster beans.

Rajasthani Kadhi

Rajasthani Kadhi is yet another delicious style of Kadhi. The tempering (tadka) is usually left until the end and then poured on top once the gram flour and sour yoghurt mixture is ready. Serve it plain with rice, with Pakoda or with gatte (boiled gram flour dumplings) or millet roti for a filling meal.

Other Rajasthani Kadhi recipes call for whey in place of yoghurt. This style of Kadhi is thinner and lighter in appearance. The hot and sour flavours of this nutritious version shine.

Maharashtrian Kadhi (Takachi Kadhi)

Takachi Kadhi is a sour yoghurt and gram flour Kadhi, usually without Pakode. Indeed, it resembles the Gujarati style of Kadhi I grew up eating most closely. Hot and sour flavours and a side of rice complete the meal.

Solkadhi is a yoghurt/buttermilk preparation from the Konkan region which stretches from Goa to Maharashtra. It’s typically a refreshing summer drink with the addition of kokum (sour dried mangosteen). It has a beautiful blush hue from the kokum and this ingredient also ensures this style of Kadhi boasts lip-smacking tangy flavours.

Haryanvi Hara Choley Kadhi

A style of Kadhi rich with ghee and/or homemade butter. Haryana Hara Choley Kadhi includes raw green chickpeas, seasonal greens like melon or bathua (goosefoot). The latter is a speciality of northern India and Pakistan and a common ingredient in Saag.

Serve this version of Kadhi with Pakode, roti or a side of rice.

The list goes on. There’s no shortage of unique and delicious takes on Kadhi. Indeed, I’m yet to explore the varieties of Kadhi from Pakistan.

What are the ingredients for Gujarati Kadhi?

Sour plain yoghurt, chickpea flour (gram flour/besan), garlic, ginger, chillies, ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon, dried red chillies, curry leaves. turmeric, sugar, salt, fresh coriander, water.

Why does Kadhi split?

Upon contact with heat, yoghurt can often split or curdle. To prevent this, ensure you don’t heat the Kadhi too quickly. Whisk or stir the mixture all the time for even heating. Constant agitation will also mean the ingredients have time to emulsify and thicken properly.

The chickpea flour (besan) will also help to stabilise the Kadhi mixture and prevent splitting. Some say salt can cause Kadhi to curdle but this is something I am yet to experience.

Split Kadhi will look like small flecks of white yoghurt and a watery liquid, similar to what you may see in cheese making. Cooking the Kadhi too quickly can cause the fats to over-heat and separate.

What to do if Kadhi splits

It can be saved! If your Kadhi splits, add 4-5 ice cubes and wait for the Kadhi to cool down. Remove the whole cloves and cinnamon. Transfer the split Kadhi mixture to a blender and add a tablespoon of chickpea flour (besan). Blend until smooth and return to the pan.

Next, cook the mixture stirring all the time until smooth and creamy. Simmer for 15 minutes or so to cook the additional besan out. The blending will mean some spices are ground into the Kadhi but that beats a split Kadhi in my opinion! You can always do another tempering on top if you like.

How to make Kadhi sour

Please do your utmost to find the most sour yoghurt possible. It makes all the difference. I find my local South Asian shop stocks ‘desi’ style yoghurt which is a set, plain yoghurt and extremely sour. It’s perfect for Kadhi.

Of course, this may not be possible for you. The next best thing to use is Ayran or doogh (plain, still) from Middle Eastern shops. This is a savoury yogurt-based drink. It’s so delicious and makes for amazing Kadhi.

If you can’t find any of the above, feel free to add the juice of a large lemon to your yoghurt.

More recipes you may like

• Gujarati-Style Matar Bhaat
• Village-Style Khichdi
• Okra & Potato Curry
• Dudhi na Muthiya

How to make vegan Kadhi

For a dairy-free Kadhi, swap plain yoghurt for soy or coconut yoghurt. These products are not nearly sour enough for Kadhi so you may find you need to add lots of lemon juice. The yoghurt should have a seriously sharp tang before you use it.

Temper the spices in oil in place of ghee. Easy!

Is Kadhi gluten free?

Yes, this recipe for Kadhi is naturally free from gluten. Be sure any asafoetida you use is free from gluten. Most compounded asafoetida contains wheat flour so use a brand with rice flour or pure asafoetida.

How to serve Kadhi

Every regional variation of Kadhi will be served in its’ own unique way. Kadhi-Chawal (kadhi and rice) being the most common. This Gujarati-style Kadhi is typically accompanied by rice (bhaat), a simple curry like dry mung beans or okra. Khichdi is also a common side dish alongside Gujarati Kadhi.

My favourite ways to eat Kadhi are with Matar Bhaat or simply with Soft Gujarati Rotli.

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Gujarati Kadhi recipe

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Gujarati Kadhi

Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It’s light comfort food typical of this coastal region of India, although almost every region will have its’ unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.

Course Main Course, Side Dish

Cuisine Indian

Keyword chickpea flour, kadhi, soup, vegetarian, yoghurt

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 350 g sour plain yoghurt
• 40 g chickpea flour (gram flour/besan)
• 2 large cloves garlic crushed
• 2.5 cm piece ginger grated
• 1-2 hot green chillies minced
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1/4 tsp asafoetida
• 2 cloves
• 2.5 cm stick cinnamon or cassia
• 2 dried red chillies whole
• 12 curry leaves
• 1/2 tsp ground turmeric
• 1 tbsp + 1 tsp sugar
• 1 tsp salt
• 1.4 L water
• 2 tbsp fresh coriander to garnish

Instructions

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

Video

Notes

• If you’re making the Kadhi ahead of time, you may find it thickens as it cools. Feel free to adjust the consistency to your liking by adding additional water.
• This style of Kadhi should be sour, hot and slightly sweet. The balance of these three flavour profiles is essential in Gujarati Kadhi.
• The Kadhi will keep in the fridge for up to 3 days. Store in an airtight container and heat thoroughly before serving.
• Kadhi freezes particularly well. Pack into a freezer-safe container and store for up to 3 months. Defrost at room temperature. Ensure Kadhi is piping hot before you serve.

Foolproof Indian Boiled Rice recipe

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Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Course Side Dish

Cuisine Indian

Keyword rice

Prep Time 35 minutes minutes

Cook Time 5 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 225 g long-grain Basmati rice
• 1 L hot water
• 2 cm stick cinnamon or cassia bark
• 2 cloves
• 1 greed cardamom pod
• 1 star anise
• 1 tsp salt

Instructions

• Wash the rice in cold water three times. Discard the starchy water after each round of washing.
• Soak the rice in cold water and set aside for 30 minutes.
• Bring 1L water to the boil in a large pan. Add the cinnamon, cardamom, star anise, cloves and salt.
• Drain the soaked rice and add them to the boiling water. Boil for 5-6 minutes or until cooked but still a little on the firm side.
• Drain the rice in a colander and set aside for 10 minutes for the steam to evaporate. Fluff the grains up with a fork and serve.

Pin this recipe for later! Gujarati Kadhi

If you like this, you’ll love my recipe for Matar Bhaat

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The post Gujarati Kadhi appeared first on Sanjana.Feasts.

A bad poem about great ramen:

If you’re in the mood
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three

A bad poet (me).

I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.

Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.

What is ramen?

Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.

Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.

Can I make “Liquid Gold” Vegan Ramen ahead of time?

You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.

What gives this vegan ramen flavour?

Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.

What kind of noodles should I use for this vegan ramen?

The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.

Can I use other vegetables in “Liquid Gold” Vegan Ramen?

Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.

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“Liquid Gold” Vegan Ramen

BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, mushrooms, noodles, soup, vegan

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Equipment

• Large stockpot
• Sieve

Ingredients

For the broth:

• 1 L water
• 2 veggie stock cubes (I use Massel)
• 4-5 dried shiitake mushrooms
• 50 g coriander stalks reserve the leaves for garnishing
• 1- inch piece ginger sliced
• 1- inch piece fresh turmeric or 1/4 tsp ground
• 2 sticks lemongrass bruised
• 3-4 kaffir lime leaves
• 2- inch piece orange peel
• 2 large spring onions trimmed and halved
• 2 tbsp soy sauce
• 1 tsp white miso paste
• 2 tbsp vegan oyster sauce
• 1 star anise
• 1/4 turmeric

For the bowls:

• 250 g noodles of your choice cooked and rinsed under cold water
• 150 g tofu puffs halved
• 100 g broccoli florets blanched
• 150 g mixed mushrooms I used sliced chestnut and whole enoki
• 2 heads pak choi sliced
• 100 g tinned bamboo shoots drained
• 8-10 frozen vegan gyoza

To serve:

• 3 spring onions sliced on the bias
• Reserved coriander leaves chopped

Instructions

• Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
• Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
• Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
• Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.

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If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.

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Paired with rotli, stuffed vegetable curry and rice, it’s always been our staple Sunday lunch.

What is Gujarati Daal?

Gujarati daal is made with oily tuver daal (arhar), also known split pigeon peas. They are dried and coated in a slick of oil to preserve them for months, even years.

This makes tuver the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your daal!

Always wash daal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of tuver daal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

Unlike many other regional Indian daal recipes, you pass the mixture through a sieve. Next, add the golden liquid to tempered spices, nuts and tomatoes.

Important!

Simmer it low and slow. Be heavy-handed with the seasoning: lemon juice, jaggery and salt are your friends because they are what gives Gujarati daal life. Serve as part of a larger meal or simply in a bowl with boiled rice.

My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

How to make One-Pot Daal Dhokli

Enter Daal Dhokli. A hand-rolled, wheat flour and chickpea flour pasta that’s dropped into a simmering pot of daal.

It’s more of a stew than a soup and considered a comfort food by many. I find adding a little chickpea flour to the Dhokli dough gives the cooked noodles a welcome firmness so they hold their shape in the daal.

If you like your pasta al dente, give it a go. This is a dish that’s unique to western India and a true food hero.

My mother always cut out pretty diamond-shapes. Although, every family, from Maharashtra through to Gujarat and Rajasthan, have their own unique way of making it.

Flavour star: Ajwain

Daal Dhokli is a true one-pot wonder. It’s packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

The yellow colour of the Dhokli predominantly comes from turmeric but the flavour is unequivocally down to the addition ajwain seeds. Having said this, if I have fresh ajwain leaves to hand, I add them to the dough for unbeatable peppery freshness.

Daal Dhokli is often made with leftover daal. Simply add water, more lemon, salt and jaggery, bring to a rolling boil and drop in the pieces of Dhokli. Because who said leftovers can’t be special?

More Ideas for One-Pot Daal Dhokli

• Add 250g fresh or frozen peas towards the end for a version called Matar Dhokli.
• Serve with steamed rice for a double-carb comfort feast or add in a few handfuls of spinach leaves if you like plenty of greens.
• Finally, my favourite way to enjoy it is with a swirl of thick Greek yoghurt and fresh coriander chutney.

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One-Pot Daal Dhokli

Not only is this daal from Western India a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, good protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked pasta.

Course Main Course

Cuisine Indian

Keyword chickpea, daal, gujarati, indian sweets, lentils, pasta, soup, stew, vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the daal:

• 200 g oily tuver daal also known as split pigeon peas
• 2 1/2 L hot water
• 1 1/2 tbsp grated ginger
• 2-3 green chillies finely chopped
• 1 x 400g tin chopped tomatoes
• 1 tsp ground turmeric
• Juice of two large lemons
• 1 tsp ground cinnamon
• 2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the daal:

• 1 tbsp oil
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 2 star anise
• ¼ tsp mustard seeds
• 1 tsp cumin seeds
• 8 peanuts whole
• 8 cashew nuts

For the chickpea pasta (dhokli)

• 90 g chickpea flour besan
• 125 g plain flour
• 1/4 tsp baking powder
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1/4 tsp ajwain
• 2 tbsp sunflower oil
• 75 ml boiling water

Instructions

• Boil the daal in a large pot of water (around 1.5L) until very soft and tender, about 40 minutes. You can also use a pressure cooker or an Instant Pot for this if you have them. Note that it will take less time if you use the latter. Allow to cool slightly and then pass through a sieve into a large bowl to ensure a smooth, golden liquid. You can also use an immersion blender for this. Don't skip this step as a smooth consistency is what makes for a good Gujarati daal.
• Give the pan a rinse and quick dry. Heat the oil in the pan and add the mustard seeds. Wait for them to crackle and then add the cumin seeds, star anise, cinnamon, cloves, curry leaves, nuts and asafoetida in quick succession. Stir briefly.
• Quickly add the ginger, chillies, tomatoes, turmeric and ground cinnamon. Cook for 5 minutes and then pour in the liquid daal and 1L water. It might sizzle and splutter a little so work carefully. Season with lemon juice, salt and sugar. Simmer for 15 minutes whilst you get on with making the dough for the dhokli.

For the chickpea pasta (dhokli):

• In a bowl mix all of the ingredients for the dhokli and knead into a firm, smooth dough, about 8 minutes by hand. Cover the dough with a clean, damp tea towel and rest for 10 minutes.
• Divide the dough into four portions and roll out (using extra plain flour) into something resembling a thick chapatti, around 2mm thick. Cut the dough lengthways from the left, and then across from the right, into diamond shapes. TIP: I use a pizza cutter for quick and clean shapes. Set aside and repeat for the rest of the dough. You'll have a few scraps of dough at the edges of each round. You can add them in as they are.
• Bring the daal to a rapid rolling boil and one by one drop in all the diamond shaped dhoklis. Remember to keep the daal at a constant rolling boil so the dhokli don't stick to the bottom of the pan. Stir them gently to avoid sticking. You may need to add extra boiling water as it is likely to thicken while the dhokli is cooking. This is normal. When you have done taste it to make sure it's spicy, sweet and sour.
• Ladle into bowls and top with fresh coriander.

Notes

Pack leftovers away into an airtight container and store in the fridge for up to 48 hours. The Daal Dhokli will thicken once cool so when reheating, you’ll need to add some extra water to bring it back to a stew-like consistency. Reheat in a saucepan, stirring often to avoid sticking.

Freeze leftovers in an airtight container for up to 3 months.

Love Sanjana

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How to freestyle this Vegan Broth with Tofu Skin & Noodles

The process is usually the same for my broth recipes. The ingredients just differ depending on the ingredients I have to hand. Generally, it goes something like this… I throw a bunch of aromatics like lemongrass, ginger, lime leaves, star anise, spring onion and coriander stems into a giant pot of water. Next, I add soy sauce and all the veggie scraps from the fridge (leftover from the week). My fave vegan chicken-style stock cubes go in too (I use an Australian brand called Massel). Finally, the pot is covered and left to simmer all afternoon whilst we get on and do things around the house or just cosy up and watch a movie.

The big reveal

At dinner time, I strain the broth through a muslin to reveal a deeply flavourful clear soup. It’s so light and fragrant with all the lemongrass and ginger. For this recipe, I added vegan ramen noodles, broccoli, snow peas, red peppers, enoki mushrooms and tofu skin. I had dried bean curd sticks which I pre-soaked in hot water and then sliced. Finally, I always save adding chilli oil for last. This is so that Bodhi can enjoy it. I simply drizzle it over the top of my bowl. This nourishing bowl has definitely helped ease some pressure off my sinuses this evening. Best of all, there’s enough left over for tomorrow’s lunch. Now, please excuse me while I crawl back into bed.

What’s your favourite sick day dinner? Along with this broth, I also love these Easy Rendang Tofu & Broccoli Bowls.

Print

Vegan Clear Broth with Tofu Skin & Noodles

Feel-good bowls of aromatic broth, noodles, veggies and tofu skin. This vegan noodle soup is comfort food at its very best.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, noodles, soup, tofu

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the broth:

• 2 L water
• 2 sticks lemongrass bruised
• 4 kaffir lime leaves
• 4 cm piece ginger roughly sliced
• 4 cloves garlic sliced
• 1 star anise
• 3 dried shiitake mushrooms
• 3 spring onions roughly chopped
• 30 g fresh coriander stems save the leaves for garnishing
• 1 vegan chicken-style stock cube
• 2 tbsp light soy sauce

For the rest of the soup:

• 250 g fresh or dried noodles cooked and rinsed under cold running water
• 250 g your favourite mixed veggies blanched (I used broccoli florets, enoki mushrooms, sliced red peppers and mange tout)
• 3 large sticks dried beancurd broken into bite-sized pieces
• Chilli oil to serve
• 1 spring onion finely sliced on the bias, to garnish
• Reserved coriander leaves to garnish

Instructions

• Pour the water into a large saucepan or pot. Add all the ingredients for the broth, bring to the boil stir and cover with a lid. Simmer for 2 hours.
• Place the dried beancurd sticks into a large bowl and cover with boiling water. Allow to soak for an hour. Once soaked, drain and squeeze out any excess water. Cut any extra large bits into smaller pieces.
• Load up individual bowls with noodles, veggies, tofu skin and the hot broth. Top with spring onion, coriander and chilli oil, if desired.

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Maraghwe Bhajiya soak up some of the coconut milk like dumplings, yet still have a crispy, cragginess I adore. It’s rustic, warming and a beautiful vegan meal.

Corn vs. Maize

Make Makai Paka with either corn or maize. The latter takes longer to cook, is less sweet and more mealy than its’ counterpart. The choice is yours.

For the sake of time and availability, I use corn. Either fresh from the cob, tinned or even frozen will do.

British sweetcorn is abundant at this time of year so this is what I’ve used in my recipe. Having said this, please work with what you have and what you like the taste of.

What is Makai Paka?

Makai Paka is a Kenyan speciality, most popular amongst the South Asian community in East Africa. Other non-vegetarian varieties exist in the form of Kuku Paka (chicken) and Machli Paka (fish).

A corn variety of the popular dish has likely come about due to the abundance of the ingredients locally, and due to the Asian vegetarian population. The dish usually incorporates large pieces of corn on the cob.

My recipe for Makai Paka & Maraghwe Bhajiya

My recipe for Makai Paka is vegan and has the addition of kidney bean fritters (Maraghwe Bhajiya). This isn’t a common addition but one that echoes the addition of moong daal bhajiya to other Asian-African dishes like Channa Bateta and Zanzibar Mix.

I first grill the corn on the cob and then remove them from the cob. They then get the coconut milk treatment. A long and gentle simmer to coax out the juices and intensify the sweetness of the corn. It’s a beautiful contrast alongside the mild spices and citrus juices.

My version of Makai Paka doesn’t include corn on the cob because I wanted to create a version you need only a bowl and spoon to enjoy.

Simple spices: Makai Paka & Maraghwe Bhajiya

The spices in this dish are simple, as with all East African dishes. Traditionally, you should let the ingredients do the talking and use spices sparingly to enhance them.

The only rule is to balance sweet, salty, hot and sour, as is also the case with traditional Gujarati cooking. Indeed, if you like Gujarati-style Kidney Beans & Sweetcorn nu Shaak, you will love this dish.

Memories and meals

What are your favourite food smells? For me, you can’t get any better than veggies roasting over an open fire.

The flavours of corn, aubergines, peppers and okra and onions are all heightened when you introduce them to flames.

I have such precious memories of holidaying in Mombasa, melting away in the aroma of fire-roasted maize on the cob, mohogo (cassava) and sweet potatoes.

These, combined with the lingering smell of hot coals, gasoline and frying potatoes in the salty, coastal air transports me to a happy place. It’s almost as comforting as the welcoming warmth of my bed at home.

A trio of cultures

I’m lucky enough to have grown up with three cultures; British, Indian and Kenyan. I grew up in the 90s, lived in an all-white area and was forever told that my house/packed lunch/hair always “smells like curry” by my peers.

If that wasn’t odd enough, I was also the only vegetarian at school (remember this was before “plant-based” and “vegan” diets were mainstream and insta famous).

When my lunches weren’t cucumber sandwiches and crisps, they were eyeballed with a mixture of curiosity and fear. Ghee-cooked thepla, bateta nu shaak, dahi and samosas.

Those lunches were always the most delicious. By the time I got to 15, I stopped giving a toss about what others thought, cooked shaak-rotli in my home ec classes and often came home empty handed because my friends had eaten it all.

My parents were flabbergasted.

The self-conscious episodes of my youth have made me incredibly proud of my triple-cultured upbringing. Being a British Indian with East African roots is what’s made me who I am today.

We ate the best, most varied meals and connected over food in the most wonderful way. Each meal was a talking point; it had a story and there were facts, techniques and anecdotes behind it.

Even now, we talk about our favourite family dishes daily.

How to make Makai Paka & Maraghwe Bhajiya

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Makai Paka & Maraghwe Bhajiya

Course Main Course

Cuisine African, Indian

Keyword african, beans, coconut, fritters, kidney beans, stew, sweetcorn

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

For the Makai Paka (Corn in Coconut Milk):

• 3 large sweetcorn on the cob
• 1 medium potato cubed into 1cm pieces
• 400 ml coconut milk
• 2 green chillies chopped
• 1/4 tsp turmeric
• 2 cloves garlic crushed
• 1 tsp sea salt
• 300 ml water
• Juice of 1 lemon
• Fresh coriander

For the Maraghwe Bhajiya:

• 1 x 400g tin cooked kidney beans drained and rinsed
• 140 g chickpea flour (besan)
• 2 tbsp plain flour
• 1/4 tsp baking powder
• Juice of 1 lemon
• 1 green chilli finely chopped
• 1/2 tsp chilli powder
• 2 cloves garlic crushed
• 1 tbsp grated ginger
• 2 tbsp coriander finely chopped
• 1 tsp sea salt
• 1/2 tsp sugar
• Oil for deep frying

Instructions

• To make the Makai Paka, first roast the sweetcorn over a flame on your gas cooker. You can also place it under the grill or on a barbecue until it has black spots all over. Allow to cool.
• Strip the kernels from the cob and set aside.
• In a large pan, add the water, coconut milk, chillies, garlic, turmeric and salt. Bring to a boil and add the potatoes and corn. Cover and simmer for 15 minutes. Add the lemon juice and coriander and remove from the heat.
• To make the bhajiya, combine all the ingredients in a large bowl, crushing some of the beans between your fingers and keeping some whole.
• Heat a wok or deep pan with oil to 160ºC/320ºF. Use a teaspoon to pick up the batter and another teaspoon to carefully push the batter off, into the hot oil. Cook for 2-3 minutes, turning and moving frequently until golden and crispy.
• Serve the Makai Paka in bowls and top with the hot and crispy Maraghwe Bhajiya.

Pin it for later!

If you like this, you’ll love my recipe for Vegan Ugandan Rolex

Love Sanjana

The post Makai Paka & Maraghwe Bhajiya appeared first on Sanjana.Feasts.

Channa Bateta (or CBs as we called it as kids) was the simplest of dishes using very few ingredients, but dad would put his heart and soul into it. He’s always been a well-seasoned cook and one that adds a fistful of this, a splash of that and a pinch of something else… and he makes cooking East African classics like Channa Bateta look so easy he could be doing it with his eyes shut. The son of two brilliant cooks, he acts as cool as cucumber raita about his mad skills and he nails flavour-packed East African dishes, chutneys and chaats every time. He’s got “chatpata” (hot, sour and sweet) flavours down. What I owe him greatly for is his wonderful encouragement and support over the years with my cooking. I started out as a curious toddler with a taste for Doodh and Khichri (stewed rice and lentils with milk). It was my equivalent of porridge and I’d wolf it down as I watched my Mum roll rotlis, thinking I wanted to be just like her when I was big enough to reach the stove. She’d give me pieces of dough to practice rolling and I’d sit on the floor cross legged in the tiny kitchen above our shop and roll rotlis using my coveted kids chapatti set from Popat’s, an Indian homeware store in Wembley. Needless to say, my rotlis totally sucked. They weren’t soft round, they were chunky frisbees of play-doh which my mum would still pop on to the tawa and cook into a biscuitty puck. And it was dad who would eat them up and tell me how delicious they were. Everything I know is down to those “map-of-Britain” monstrosities that were only fit for the bin. If he hadn’t have eaten them and told me they were great, I’d probably never have fallen in love with cooking and trying my absolute best in sharing that passion with others. So thank you Dad, you’re the source of my motivation, determination and self belief.

At home, if ever a bag of Seabrook Ready Salted crisps, Kenya Chevdo (a kind of potato-based trail mix) and lemon wedges were on the counter top and I instantly knew Channa Bateta was for dinner. You see, this dish is traditionally served with a crispy topping that comes in the form of said crisps, chevdo or even cassava crisps. A squeeze of lemon brings the whole thing together so what you’re left with is an orchestra of tender potatoes and chickpeas, a spicy chilli-laced coconut broth, fresh and fragrant coriander, a crunchy potato chip topping and sour raw mango chutney that brings the entire thing to life. It’s so balanced, filling and flavoursome… and all without trying too hard.

I posted a recipe for Mombasa-Style Kachri Bateta before which is a similar kind of thing but uses sour tamarind as the broth base. Channa Bateta is quicker and the heartier of the two. Filling carbs like potatoes, cassava and ugali are the essential sources of energy in East Africa. People work long hours, often have multiple jobs and of course, it’s damn hot. Usually what’s needed is a hearty, energy-rich bowl of stew or savoury porridge to keep bodies fuelled throughout the day.

I use tinned chickpeas because life is too short when you’re just home from work and are in need of a quick-fix meal (and that’s what this is). If you follow this recipe, it should take no longer than 20 minutes from start to finish. And that’s not including time to do the washing up which, if you were really smart, you’d enlist a minion to do for you. You should then put your feet up and wait for this to bubble away, filling your home with the smell of the simplest Indian-African dish there ever was.

Dad’s 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

Serves 4

Ingredients
1kg baby new potatoes, steamed and peeled
2 x 400g tins chickpeas (drained weight 480g in total)
8-10 curry leaves
400ml full-fat coconut milk
800ml hot water
2 tsp turmeric
Juice of 1 lemon
2 chillies, chopped (adjust to your taste)
1/2 raw green mango, peeled and grated
1 1/2 tsp salt
1 tsp sugar

For the Channa Bateta toppings bar
1 red onion, finely diced
2 tbsp chopped coriander
4 packs of salted crisps/potato chips, crushed (you could also use cassava chips)
4 tbsp Kenyan Chevdo and/or Jinni Sev (trail mix), optional – you can buy these in many Asian supermarkets
Green chutney, to taste (recipe below)
Tamarind chutney, optional
Daal vada, optional
Red chilli powder, optional

For the Raw Mango and Coconut Chutney
1/2 raw green mango, grated
1 whole fresh coconut, shelled, peeled and grated (the coconut water is the chef’s treat)
100g fresh coriander
1 tsp salt
2 tsp sugar
Juice of 1/2 lemon
240ml cold water

Method

1. Pour the coconut milk and water into a large pan. Add the curry leaves, chopped chilli, turmeric, green mango, salt and sugar. Bring to the boil.

2. Add in the chickpeas and potatoes, along with the lemon juice.

3. Simmer on a medium/low heat for 15 minutes with the lid on.

4. Ladle into a bowl and customise with all your favourite toppings. Serve immediately.

5. To make the Raw Mango and Coconut Chutney: Blend all the ingredients in a food processor until you have a semi-coarse, bright green chutney.

Love Sanjana

The post 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth) appeared first on Sanjana.Feasts.