My first exposure to Gujarati cuisine came during my college days. This is where I learnt about the different and cultural variations of each state. As I had reminisced in past posts, my group was a mixture of many states. And one was my gujju friend J She was the only child of a lovely couple and she was such a sweet girl. This was their first stay in Madras, as Uncle was posted down south for the very first time. I don't really remember the first year at college as I was in a different world all together. But it helped having my family friend being my classmate. I just hanged on, with the crowd she was moving. And she was pretty close to J. J was a pretty girl with long hair. So long a hair, it had to be seen to believe. And she used to have so much difficulty maintaining it. Though she was bent on styling it differently, her parents were against it. And when I remember her, its her hair and her mom's wonderful Gujarati dishes that comes to mind. College days got us close, and we ended up going to each one's place for lunch during our summer holidays. When we landed at J's place, we had so much fun cos I was traveling to those parts after a long time. And it helped refreshing my mind.
Her mom prepared awesome lunch for us. One of the dishes that she made was Rajma Masala. It was just so yummy and I wrote down the recipe to try later. Though I tried it couple of times, it wasn't same as Aunty prepared. We spent the entire evening and with reluctant heart, to end the fun, we returned home. I can still close my eyes and remember that delicate aroma coming out of the Rajma Masala. Though we kept in touch for a while after college, we lost touch as we moved on with our life. Oh how I wish those days come back, even if its a college I never wanted to go in the first place, that's the only thing that ever happened. I wish I would be given a chance to do it all over. But life, I guess offers us a different plate than what we want and it always leaves us wanting and longing, for something that never happens as such. I have been back to my college couple of times again, but I always get back with a sense of pang.
Since Gujarati food is something I have enjoyed, I wanted to prepare something this month for RCI. So I googled and got a handful of them. I will be trying to prepare them in batches. I mixed and matched the main and accompaniment. This first set came out well. They are for keepers. Hubby dear and Athamma liked the paratha and wanted it to be included in the to do again list. The cucumber raitha is something we always make, though this has few ingredients more.
Daal Paratha
Ingredients needed
Wheat flour - 3 cups
Salt to taste
For the filling
Yellow moong dal - 1 cup
Cumin seeds - 1/2 tsp
Turmeric powder a pinch
Asafoetida a pinch
Chilli powder - 1 tsp
Oil - 1 tsp
Salt to taste
Method to Prepare
Knead the atta to a soft dough. Keep aside.
Pressure cook the moong dal with enough water for 3 whistles or till its cooked
Heat oil in a pan, add the cumin seeds, asafoetida. Once they pop up, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool.
Divide this into equal parts, Follow the same method that followed for a stuffed paratha. Roll out each one
Heat a tawa, smear with oil and cook the daal ka paratha on both sides by adding oil.
Serve daal paratha hot with Kakdi Nu Raitu and Avvakkai Achar.
This combination was Ultimate. The spicy dal stuffing went well with the cool cucumber Raita.
Kakdi Nu Raitu
Ingredients needed
Cucumbers - 1 medium
Curds/ Yogurt - 200 gms
Coriander leaves chopped - 2 tbsp
Salt to taste
Chillies - 1
Roasted Cumin powder - 1/2 tsp
Method to prepare
Peel and grate the cucumbers. Chop coriander and chillies to fine pieces.
Beat the curds to a smooth texture. In a bowl, take everything and mix well
Serve chilled.with Daal Parathas along with your choice of Achar! Mine has always been Avvakkai.
My gujarati plate is being sent to Mythili who is hosting the RCI themed on Gujarati Cuisine this month.
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Happy cook says
Gujurathi food id new to me. The parathas looks delicious.
sra says
Valli, I'm yet to eat a daal paratha! I'm not sure about mung dal but many immigrant Indian communities have chana dal parathas as one of their staple foods.
Kalai says
Have never made gujurati food, but this paratha looks great! Never thought of using dal as a filling, but this would be tasty and healthy. Thanks for sharing! 🙂
Sagari says
dal paratha is very new to me, thanks for sharing
priyaskitchen says
Hi....aha..having been in Gujarat in all my life..gujarati food is my all time favourite ...
Vcuisine says
Lentil with wheat make a wholesome meal Valli. Nice one. Viji
vimmi says
Hi Srivalli,
M mom mixes leftover dals with aata and makes parantha. Dal paranthas taste great, dont they.
Suganya says
I make dal paratha, by mixing leftover sambar to the dough 🙂
Sig says
I have never cooked Gujju food... i need to go online and find some recipes too... the parathas have come out very well. Have a great weekend Srivalli!
Uma says
Nice entry. Looks so yummy.
Homecooked says
This really looks simple and nutritious.Thanks for the lovely recipe.
Shweta says
That is yummy! I normally knead daal in the paratha dough, have never used it as a filling. I'll have to try this soon. It looks lovely!
Just realized your dining set is same as my mom's 🙂
Sia says
valli, i really like the idea of using dal for stuffing. gujju food is my all time fav:)
Srivalli says
Happy cook, thank you..you should try these..they are quite simple to make
sra, yeah..thats prepare the same way too..
Viji, yes it was very filling, thank you
Kalai, then you should start with this simple one...
Sagari, you are welcome
Suganya, yes thats the best way to make
priya, thats nice to know..I love gujju food
vimmi, yes agreed with you
Sig, then you should try this..very tasty..thank you
Uma, glad you like it
Homecooked, thank you.. thanks for dropping by
Sia, thanks..me too
Shweta, thats nice to know...:D