Authentic Kathyawadi Dal Recipe – A Spicy Delight from Gujarat

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Indulge in the rich flavors of Gujarat with this authentic Kathyawadi Dal recipe. This spicy lentil dish is a culinary journey through the vibrant streets of Gujarat, offering a burst of traditional Indian spices that will tantalize your taste buds. Follow this simple recipe to recreate the magic of Kathyawadi cuisine in the comfort of your home.

CourseCuisineServingsPreparation TimeCooking TimeCalories
Main CourseGujarati (Kathyawadi)415 minutes30 minutes250 kcal

Ingredients:

  • 1 cup tuvar dal (split pigeon peas)
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin-coriander powder
  • 1/2 teaspoon asafoetida (hing)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons ghee
  • Fresh coriander leaves, chopped
  • Salt to taste
  • Water as needed

Method:

  1. Wash the tuvar dal thoroughly and pressure cook with turmeric powder and salt until soft and mushy.
  2. In a pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, hing, and green chilies.
  3. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook until the raw smell disappears.
  4. Stir in the tomatoes and cook until they are soft and the oil starts to separate.
  5. Add red chili powder, cumin-coriander powder, and cook for a couple of minutes.
  6. Mix in the cooked dal and adjust the consistency with water as needed. Simmer for 10-15 minutes.
  7. Adjust salt and garnish with fresh coriander leaves.
  8. Serve hot with steamed rice or Indian bread of your choice.

Kathyawadi Dal is more than just a dish; it’s a celebration of Gujarat’s culinary heritage. The blend of aromatic spices and the comforting texture of lentils make this recipe a staple in every Gujarati household. Enjoy the warmth and robust flavours of this delightful dal, and savour the essence of Kathyawadi cuisine.

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