G.U.J.J.U.!

Today's culinary travels took me to Gujarat :) I am thinking it is not such a bad idea to do one state each day..
Today's meal was a Gujarati daal and Oondhiyu.

Oondhiyu and Gujarati Daal

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Oondhiyu

1 raw banana peeled and cut into small pieces
5-6 yam peeled and cut into small pieces

1 carrot and 1 potato peeled and chopped into pieces

1 cup green peas 

(the original oondhiyu recipe calls for the flat beans and brinjal. Did not have the flat beans and hate brinjals so omitted those and added the carrots, potatoes and peas instead!)
4-5 green chillies

1 inch piece of ginger 
2-3 cloves garlic
1 tbsp. coriander leaves 
1 tsp. wheat flour
1/4 tsp Asafoetida
1/2 tsp turmeric powder
1 tsp ajwain 

Salt to taste
1/2 tbsp. sugar
lemon to taste 

Grind the chillies, ginger, garlic and coriander leaves coarsely to a paste. Marinate the vegetables with this mixture and 1 tbsp oil for about 30 mins.

For methi ghatta
1 cup methi leaves finely chopped
1/2 cup gram flour (besan)
1 tbsp. fresh ground coconut (could not be bothered to grate fresh coconut so used dessicated coconut!)
salt and chilli pd to taste

Mix the above with a little water to form small balls (the size of marbles) and then fry them till they are brown. Reserve

In the same pan add the marinated vegetables and cover and cook for about 5 mins. Then add the turmeric, flour, ajwain and salt. Mix well and then sprinkle some water to cook the vegetables through. cover and cook till the vegetables are all soft but not too mushy. Now add the ghattas, salt, sugar and lemon juice and stir well. 

Gujarati Daal

1 cup tuvar daal

1 drumstick

1/2 cup of peanuts

1 green chilli

1 large tomato finely chopped

Handful of curry leaves

A pinch of asafoetida pd

1 tsp ginger finely chopped

Salt and chilli pd to taste

1 tbsp jaggery

1/2 tsp cumin and mustard seeds

1/2 inch cinnamon stick

Pressure cook the daal with the drunmstick and the peanuts in the pressure cooker till the daal is mushy and well cooked. Mash it with the ladle after it has cooked and reserve.

Heat oil in a pan and add the mustard seeds to splutter. Then add the cumin seeds and curry leaves and green chilli, cinnamon stick and ginger and let them cook for a minute. Then add tomatoes, turmeric pd, asafoetida, red chilli pd and saute until the tomatoes are soft and tender. Now add the cooked daal, jaggery and salt and 1/2 cup water and cover and simmer for 5 mins. The consistency of the daal should not be too thick. Serve it with rice or rotis.

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Ok then Sui Javo! Let us see which part of India tomorrow's culinary travels take us......