Rotli, Gujarati Bhinda nu Shaak and Gujarati Dal

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into 1-inch pieces)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Cumin Powder (Also known as Dhana Jiru)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated or powdered)
• 2 tbsp Roasted Peanuts (Coarsely crushed)
• 1 tbsp Sesame Seeds
• 2 tsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra (bhindi) thoroughly under running water.
   • Pat them completely dry with a clean kitchen towel. This is the most critical step to prevent the dish from becoming slimy.
   • Once dry, trim the top and tail of each okra. Cut them into 1-inch thick rounds.
2. 2

   Temper the Spices (Vaghar)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Add the mustard seeds and let them splutter completely. This should take about 30-45 seconds.
   • Once the mustard seeds stop popping, add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds are fragrant.
3. 3

   Sauté the Okra

   • Carefully add the chopped okra to the pan. Stir well to coat it evenly with the tempered oil and spices.
   • Sauté uncovered on medium heat for 10-12 minutes, stirring gently every 2-3 minutes.
   • Continue cooking until the okra is tender, the sliminess has disappeared, and the edges are slightly browned and crisp.

Ingredients

• 1 cup Toor Dal (also known as split pigeon peas)
• 4 cups Water (for pressure cooking)
• 2 tbsp Raw Peanuts
• 1 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Salt (or to taste)
• 2 tbsp Jaggery (grated or powdered)
• 4 pieces Kokum (dried mangosteen peels, for sourness)
• 1 tbsp Ginger Green Chili Paste (made from 1-inch ginger and 2 green chilies)
• 2 tbsp Ghee (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 10 leaves Curry Leaves
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain the soaking water before cooking.

2. 2

   In a pressure cooker, combine the soaked and drained dal, 4 cups of water, chopped tomato, raw peanuts, turmeric powder, and half of the salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.

3. 3

   Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or a traditional wooden churner (mathani) until it is smooth and creamy. For a perfectly smooth texture, you can use an immersion blender.

4. 4

   Place the dal back on the stove over medium heat. Add 1.5 cups of hot water (or more) to achieve a thin, soupy consistency. Stir in the jaggery, kokum, ginger-green chili paste, red chili powder, and the remaining salt. Mix well.

5. 5

   Bring the dal to a gentle boil and then reduce the heat to low. Let it simmer for 10-12 minutes, allowing all the sweet, sour, and spicy flavors to meld together beautifully. Stir occasionally to prevent it from sticking.

6. 6

   While the dal is simmering, prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. This should take about 30 seconds.

7. 7