Many years ago, we decided to go on a ten-day tour of Gujarat, since my sister had an interview at IIM A and my dad's organisation had several regional offices that he needed to visit. Those were the old days, before budget airlines, so we all travelled by train, an overnight journey to Ahmedabad. Of course, the trip started on a funny note as, after yelling at all of us to make sure we had packed everything we needed, Mom forgot her entire suitcase at home, As soon as we landed in Ahmedabad, we had to call on a friendly colleague of dad's who hauled us off to a narby market and Mom bought several sarees, plus petticoats, and even found a tailor who delivered several well-stitched blouses overnight.
Our only worry before going was the food. Not the vegetarian aspect of it, since we are all veg, but the fact that rumour had it all Gujarati food was sweet tasting. We had had a few Gujju snacks - dhokla which we all loved, Shrikhand which was a summer staple at our place, muthias, theplas and khakras - but having every meal with a selection of sweetish dishes seemed like too much of a good thing. We needn't have worried. The kind lady who helped mom shop also took us to a restaurant for breakfast. One warm helping of Phaaphdas with chutney and we were hooked. We had an amazing journey through Gujarat - Ahmedabad, Lothal, Gandhinagar, Junagadh, Somnath, Dwarka, Baroda etc, and we felt like mini-kings or at least like Raj relics as, since Dad was an extremely high-ranking central government officer, at each station the guard used to come up to him and ask if it was okay for the train to start. Cool, eh?
Many years later, I bought a copy of Tarla Dalal's Gujarati cookbook and gujju dishes like this have been pretty much part of the Sunday repertoire whenever I get cooking. For RCI - Gujarat, I wanted to make some new stuff, though. I had planned on an entire meal including dessert but we ran short of time after grocery shopping so dessert was the yummy Basundi - a thickened milk dessert flavoured with saffron - packaged by Amul which I bought on my last visit to Ahmedabad.
The meal I served, though no match for Pakwan, was:
Trevtia dal and
Gajar-shimla-mirch sambhaar with
Methi Theplas
Simple, flavourful and delicious and, best of all, light!
Trevtia Dal
Ingredients:
1/2 cup green split moong dal
1/2 cup arhar dal
1/2 cup chana dal
1 tomato, chopped fine
1 onion, chopped fine
2 dried red chillies
Juice of 1 lime
1/2 tsp asafoetida
Turmeric
3-4 cloves
Red chilli powder
2 green chillies
1 tsp cumin seeds
1 tbsp vegetable oil
salt to taste
Pressure cook the three dals together for 3 whistles. Meanwhile, heat the oil in a wok. add the cumin seeds. When they darken, add the red chillies, asafoetida and turmeric. Add the onions and saute until translucent. Add the tomato and cook until soft. Add the green chillies, red chilli powder, cloves and the cooked dals. add 2 cups of water and bring to a boil. Add the lime juice and salt and simmer for 10 minutes. I garnished with fresh coriander leaves which always add a refreshing fragrance to any savoury dish.
Gajar-Shimla Mirch Sambhaar
Sambhaar is a gujarati masala mix and not the south Indian dish one serves with dosa, I found out.
It is made by mixing 1 cup yellow mustard seeds, 1/4 th cup fenugreek seeds, 1.25 cups red chilli powder, 2 cups salt, 2 tbsp asafoetida and 1 cup oil. You just heat the oil, let it cool and throw over the mixture of the rest of the ingredients. It tastes best a few days after it is made.
For the Gajar Shimla mirch sabzi, you just cube two carrots and green capsicums, saute them in a mustard-seeds tempering with a pinch of asafoetida until cooked but crunchy and pour 3 tbsps of the sambhaar masala over it. It tastes better if left for about an hour to take in the flavour of the masala.
Theplas (for 12-14)
Ingredients:
2 cups whole wheat flour
1 cup curd/ yoghurt
1/2 teaspoon turmeric
1 1/2 teaspoons chilli powder
1 tablespoon coriander powder
2 tablespoons oil
salt to taste
Mix into a soft, pliable dough, using water only if required. Add sauteed methi leaves if you like ( we love them) while mixing the dough. Roll them out to 5" diameter rounds and cook on a hot tava until both sides have brown spots, using a few drops of oil along the way. Serve hot.
