A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
249cal
6gprotein
33gcarbs
12g
Ingredients
250 g Valor Papdi (Trimmed, de-stringed, and chopped into 1-inch pieces)
2 medium Potatoes (Peeled and diced into 1/2-inch cubes)
2 medium Tomatoes (Finely chopped)
3 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Carom Seeds (Also known as Ajwain)
0.25 tsp Asafoetida (Use gluten-free asafoetida for a gluten-free dish)
A rustic, gluten-free flatbread from Gujarat made with sorghum flour. These soft yet slightly crisp rotlas are traditionally patted by hand and taste divine with a dollop of ghee.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Valor Papdi nu Shaak, Jowar Rotla and Dal Tadka
Soul-satisfying broad bean curry with protein-packed dal & rustic jowar rotla. A fiber-rich, homestyle feast!
This gujarati dish is perfect for lunch. With 788.8799999999999 calories and 24.619999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Cumin Powder
1 tsp Salt (Or to taste)
0.5 cup Water (For cooking the vegetables)
1 tbsp Jaggery (Grated or powdered)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.
2
Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
3
Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.
4
Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.
5
Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.
6
Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.
7
Add finishing flavors. Once the vegetables are tender, add the grated jaggery, garam masala, and fresh lemon juice. Mix gently and cook for another 2 minutes until the jaggery has completely dissolved and the flavors have melded.
8
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulka rotli, paratha, or as part of a Gujarati thali.
277cal
7gprotein
46gcarbs
8gfat
Ingredients
2 cup Jowar Flour (Also known as sorghum flour)
1.5 cup Water (Must be hot, adjust as needed)
0.75 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a large bowl or 'parat', combine the jowar flour and salt. Mix well.
Gradually pour in about 1 cup of hot water, mixing with a spoon or spatula until the flour is moistened and starts to come together.
Once cool enough to handle, begin kneading. Add more hot water, a tablespoon at a time, until you form a soft, pliable dough. It should not be sticky or dry.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding until it is completely smooth and crack-free. This step is crucial for soft rotlas.
Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Shape the Rotlas
Divide the rested dough into 8 equal portions and roll them into smooth balls.
Take one ball of dough. If the dough feels a little dry, sprinkle a few drops of water and knead it again for 30 seconds until smooth. This ensures each rotla is soft.
Place the ball on a clean, flat surface or a 'chakla' (rolling board). Dust your palms and the surface with a little dry jowar flour.
Gently flatten the ball and start patting it with your fingertips and palm, rotating the dough simultaneously to form an even circle of about 5-6 inches in diameter. Aim for a thickness of about 1/8 inch.
3
Cook the Rotlas
Heat a tawa (griddle), preferably cast iron or clay, over medium-high heat. It should be hot but not smoking.
Carefully lift the patted rotla and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, until you see small bubbles and the color changes slightly. Do not let it get dark brown spots yet.
Flip the rotla using tongs. Cook the second side for about 1-2 minutes until light brown spots appear.
Flip it one last time. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotla. This will encourage it to puff up like a balloon.
Alternatively, for a smokier flavor, use tongs to lift the rotla off the tawa and place it directly on a medium flame for a few seconds until it puffs up. Be very careful while doing this.
Once puffed and cooked through, remove it from the heat.
4
Serve
Immediately apply a generous dollop of ghee on the hot rotla.
Repeat the shaping and cooking process for the remaining dough balls.
Stack the cooked rotlas in a casserole dish lined with a cloth to keep them warm and soft.
Serve immediately with Gujarati specialties like Sev Tameta nu Shaak, Lasan ni Chutney (garlic chutney), or a simple vegetable curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
