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Gujarati Chana Moong Dal – Khattay Aloo Recipe

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I made 2 easy Gujarati Recipes last week, my first time ever! From the title you all know where this is going, right? Yep! Right over to Mythili’s RCI – Gujarati Cuisine. As always I did some research on the state’s cuisine and came across some amazing dishes like Khandvi, Dhokla (both of which I am dying to try, but couldn’t this time cuz of some logistical issues) and mostly sweet and vegetarian dishes. I zeroed in on some easy dishes to make a simple Saturday brunch.

I made a simple meal of Channa Moong Dal, Gujarati Khattay Aloo and Rice.

Chana Moong Dal Recipe

Gujarati Chana Moong Dal - Khattay Aloo Recipe

Ingredients:
Yellow moong dal – 1/2 cup
Oil – tbsp
Garam masala – 1/2 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1 pinch
Coriander powder – 1/2 tsp
Juice of – 1/2 lemon
Grated giner – 1/2″ piece
2 cups water

How to Make Gujarati Dal Recipe:

1. Pressure cook dal with one cup water and a pinch of turmeric for approx 4 whistles.

2. Mix all the spice powders in 1/2 cup water to make a thin paste.

3. Heat oil in a pan. Add some cumin & coriander seeds. Once they splutter, add the ginger.

4. Add the paste of spice powders, fry for a minute, and then add the dal. Bring to a boil.

5. Add lemon juice and required amount of salt.

Gujarati Khattay Aloo Recipe

Gujarati Chana Moong Dal - Khattay Aloo Recipe

Ingredients:
Potatoes – 3 big
Tamarind pulp – 1 tbsp
Sugar – 1/2 tsp
Mustard seeds
Turmeric powder – 1 pinch
Chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Fresh green chilies – 2
Grated coconut – 2 tbsp

How to make Khattay Aloo Recipe:

1. Peel and dice potatoes.

2. Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a seive. Dissolve the sugar in the liquid.

3. Heat 1 tbsp ghee or oil and fry some mustard seeds until they pop. Add the turmeric, chilly powder, coriander and cumin and fry for about 1 minute on low fire.

4. Add the potatoes and toss for about a minute. Sprinkle with salt and little water, (about 1/4 cup) cover tightly and cook on a very low flame for about 15 minutes.

5. Add the tamarind juice, sliced chillies and coconut and stir well. Cover and cook for about 10-15 minutes or until the potatoes are cooked through.

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Comments

  1. chriesty

    Thanks for all recipes, u r awesome. My i Request?? I m confused there is so many name in indian food. Can u please post something about this, for example bhajiya it seems fries for me..n dal???etc. I hope u can understand what i mean. Thanks anyway.

    Reply

  5. manju

    It’s a lovely combination. I’m still learning so much about the regional differences in Indian cuisines, and the combination of tamarind, spices and coconut with the aloo is intriguing here. Great site, I’ll be back.

    Reply

  6. DK

    Ask for one recipe and you come up with a complete meal! The thali luks soooo delicious and appetizing! I am so glad that you sent those scrumptious luking khattai aloo my way! 🙂

    Reply

  21. Nags

    Thank you everyone 🙂

    Sig – you should try it if you are for tangy and sweet stuff..

    Bharathy – sis!!! of course i sleep 😀 hehe.. in fact, weekends are just lazing around. what do i do alone here,u tell me. no husband to cook for, no kids to look after, no housework thanks to cheap labour in hyd. so all that’s left for me is cooking 🙂 and this blog is definitely a motivation!!

    Reply

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