3 Gujarati Dishes You Will Fall In Love With

If you are one of those who can't resist Gujarati food, then we have rounded up three amazing Gujarati dishes for you to gorge on! It's time to treat yourself!

# Dal Dhokli

Ingredients

For The Dhoklis

1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengalgram flour)
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp carom seeds (ajwain) , optional
1 tbsp oil
whole wheat flour (gehun ka atta) for rolling

For The Dal

1 cup toovar (arhar) dal
salt to taste
5 kokum , soaked for 15 minutes and drained
1/2 tbsp lemon juice
5 tbsp chopped jaggery (gur)
1 tsp ginger-green chilli paste
1 tsp chilli powder
3 tbsp broken cashews
10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 round red chillies (boriyamirch)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
Other Ingredients
4 tbsp chopped coriander (dhania)
1 tbsp ghee
For Serving: ghee

Method

For The Dhoklis

* Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.

* Cover the dough with a lid and keep aside for at least 15 minutes.

* Divide the dough into 5 equal portions and roll out each portion into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.

* Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides.

* Cool and cut each chapati into diamond or square shapes and keep aside.

For The Dal

* Clean, wash and drain the dal. Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.

* Allow the steam to escape before opening the lid.

* Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.

* Add more 2½ cups of hot water and mix very well.

* Place the deep non-stick pan on the flame, add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashew nuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.

* Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.

* When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds.

* Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

* Keep aside.

How To Proceed

* Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

* Serve immediately with ghee.

# Bardoli ki khichdi

Ingredients

Rice – 1 cup
Moong dal – ½ cup
Oil
Cinnamon sticks – 1 to 2
Mustard – ½ tsp
Jeera – ½ tsp
Onions chopped – 1
Asafetida – a pinch
Vegetables – potato, peas, carrots, eggplant (optional), black eyed peas (frozen or boiled), frozen tuvar dana
5 Green chilies – crushed
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Raw peanuts – ¼ cup (optional)
Cilantro chopped
Garam Masala – 1 tbsp

Method

* Soak the rice and dal for about ½ hour. Add about 1 tsp oil in a kadhai or a heavy bottom vessel.

* Add the cinnamon, mustard seeds and jeera. After the mustard seeds pop, add the onions and sauté for a few minutes. Add asafetida.

* Now add all the vegetables and sauté for a few more minutes.

* Add the crushed green chillies, the garlic paste and the ginger paste and sauté for 3 more minutes.

* Now add the soaked rice and dal. You can also add peanuts at this time.

* Add about 3-4 cups water. (Depending on how you like khichdi’s consistency to be).

* Add some chopped cilantro and some garam masala.

* Close the vessel with a tight lid and leave to cook for about half hour till the rice and dal are done to a nice mashed mix.

* You could also make this in a pressure cooker or a rice cooker.

* Serve it hot with a dollop of ghee, some curd, papad and pickle.

# Aam Shrikhand with mango salad

Ingredients

2 cups hung yogurt (hung curd)
1/2 tsp saffron
2 tins condensed milk
300 gm fresh mangoes
1/2 cup sugar
2 tsp green cardamom powder
1/4 cup fresh cream
Juice of 1 lemon
20 gm mint
2 tsp chaat masala
4 sheets gold varq
80 gm pistachio, peeled and not salted

Method

* Mix hung curd with saffron, condensed milk, chopped mangoes, sugar, cardamom powder and cream. Leave to chill.

* Prepare mango salad by mixing diced mango with lemon juice, mint and chaat masala.

* Serve shrikhand with mango salad.

* Garnish with gold varq and pistachios.