Ek Toap Na Dal Bhaat ( Gujarati Recipe)

Ek Toap Na Dal Bhaat, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk

Chaas ( Gujarati Recipe) 

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Another popular one-dish meal from the kitchens of gujarat, ek top na dal bhaat is an ideal choice for the evenings. Here, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk, to complete a meal that is sure to leave the family happy and satisfied!

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Makes 4 servings
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1/3 cup toovar (arhar) dal , soaked and drained
1 cup short grained rice (chawal) , soaked and drained
5 to 7 baby onions , peeled
3 to 4 baby potatoes , peeled
2 to 3 small brinjals
3 tbsp ghee
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup green peas
salt to taste

To Be Mixed Together Into A Masala Mixture
2 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp sugar
1 1/2 tbsp chilli powder
3/4 cup freshly grated coconut
1/3 cup finely chopped coriander (dhania)
a pinch of asafoetida (hing)
salt to taste

For Serving

  1. Clean, wash and soak the tooaver dal and rice in enough water for 15 to 20 minutes. Drain and keep aside.
  2. Make criss-cross slits on the onions, potatoes and brinjals taking care not to separate the segments.
  3. Stuff each of the onions, potatoes and brinjals evenly with the prepared masala mixture. Keep aside.
  4. Heat 2 tbsp of ghee in a pressure cooker, add the, rice, toovar dal, asafoetida and turmeric powder and sauté on a medium flame for 1 minute.
  5. Add the stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Add the remaining 1 tbsp of ghee, mix well.
  8. Serve immediately with chaas.
1 review received for Ek Toap Na Dal Bhaat ( Gujarati Recipe)

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 Reviewed By
Foodie#423821October 27, 2011

very different and interesting

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Reviewed October 27, 2011by Foodie#423821

very different and interesting

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