A wholesome Gujarati curry made with a medley of sprouted pulses simmered in a tangy, sweet, and mildly spiced tomato gravy. This protein-packed dish is a staple in Gujarati households, perfect with hot rotis or rice.
Prep20 min
Cook30 min
Soak480 min
Servings4
Serving size: 1 cup
247cal
9gprotein
31gcarbs
Ingredients
2 cup Mixed Sprouted Beans (Use a mix of moong, moth, and black chickpeas (kala chana). This is from about 1 cup of dry beans.)
3 tbsp Peanut Oil (Can substitute with any neutral vegetable oil.)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A quick and flavorful Gujarati dish made by tempering leftover rice with spices, onions, and peanuts. This comforting classic is perfect for a light lunch or a way to transform yesterday's meal into something delicious.
Protein-packed Kathol nu Shaak with soft rotli and aromatic rice – a soul-satisfying, homestyle feast.
This gujarati dish is perfect for dinner. With 882.45 calories and 23.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
2 medium
Tomatoes
(Pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference.)
1.5 tsp Coriander Cumin Powder (Also known as Dhana Jeeru.)
1 tbsp Jaggery (Grated or powdered. Adjust for desired sweetness.)
4 pcs Kokum (Dried kokum petals. If unavailable, use 1 tbsp lemon juice, added at the end.)
1.25 tsp Salt (Adjust to taste.)
2.5 cup Water
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare the Tempering (Vaghar)
Place a 3-liter pressure cooker over medium heat and add the peanut oil.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the mixture is fragrant.
2
Sauté Aromatics and Build the Masala Base
Add the finely chopped onion to the cooker and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Mix everything well.
Cook this masala mixture on medium-low heat for 5-7 minutes, stirring occasionally, until the oil begins to separate from the gravy at the edges.
3
Pressure Cook the Sprouts
Add the rinsed mixed sprouted beans to the cooker.
Add the grated jaggery, kokum, and salt. Stir for a minute to coat the sprouts evenly with the masala.
Pour in 2.5 cups of water and give it a final stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 3-4 whistles (approximately 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes.
4
Finish and Garnish
Once the pressure has fully released, carefully open the cooker lid.
Stir the curry gently. Sprinkle in the garam masala and mix well. If you are using lemon juice instead of kokum, add it at this stage.
Check for seasoning and adjust salt, sweetness, or tanginess if needed.
Garnish with freshly chopped coriander leaves and serve hot.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.5 tsp Red Chili Powder (Optional, adjust to taste)
1 tsp Salt (Or to taste)
0.5 tsp Sugar
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the rice. If using cold leftover rice, gently break up any clumps with a fork to separate the grains. Set aside.
2
Heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
3
Add the cumin seeds, raw peanuts, asafoetida, curry leaves, and slit green chilies. Sauté for 1-2 minutes until the peanuts turn light golden and the spices become aromatic.
4
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
5
Lower the heat, then add the turmeric powder and red chili powder (if using). Stir for about 10 seconds to cook the raw spices.
6
Immediately add the fluffed rice, salt, and sugar to the pan. Gently toss everything together, ensuring the rice grains are evenly coated with the spices without breaking them.
7
Cover the pan and cook on low heat for 2-3 minutes. This step allows the rice to heat through and absorb all the delicious flavors.
