Gujarati Dal, Matar Bhaat

Gujaratis have a saying ‘Jeni dal bagdi teno divas bagadyo’ (the day is ruined for one whose dal is ruined). This is how close Gujaratis are with dal and why not. When you serve this sweet and sour dal with hot matar bhaat, it’ll just bless your tastebuds. The dal is made of toor dal, and there are uncountable ways to prepare gujarati dal, as in, it has a unique preparation in each and every kitchen.

Gujarati dal is different from other dal dishes that we usually have, it is overcooked and is almost like a puree. The sweetness of the dish completely depends on your mood, which means you can add it accordingly. 

Matar bhaat is very simple recipe. Matar or green peas is one of the most common things found in Indian kitchen, whether it is fresh or frozen. It significantly increases the taste of the dish such as in matar paneer, matar aloo and so on. Matar Bhaat can be enjoyed with any sort of dal or gravy, and of course it tastes great with Gujarati Dal! 

Ingredients

For Dal 

Toor Dal (तूर दल) – ½ cup 

Suran, diced (सूरन) – 1 cup

Methi dana (मेथी) – ½ tsp

Peanuts (मूँगफली) – handful 

Water (पानी) – 3 cups

Water (पानी) – 2cups

Ginger, crushed (अदरक) – 1 tbsp

Green chilli, crushed (हरी मिर्च) – 1no

Turmeric (हल्दी) – ½ tsp

Coriander powder (धनिया) – 2 tsp

Jeera powder (जीरा) – 1 tsp

Chilli powder (मिर्ची) – 1 tsp

Salt (नमक) – to taste

Gur, crushed (गुड) – ¼ cup

Tomato (टमाटर) – ½ no

For Tempering 

Ghee (घी) – 2 tbsp

Mustard seeds (सरसों) – 1 tsp

Cumin (जीरा) – 1 tsp

Dry red chilli (लाल मिर्च) – 2nos

Cinnamon, 1” stick (दालचीनी) – 2 no

Cloves (लोंग) – 3-4nos

Curry leaves (कड़ी पत्ता) – a sprig

Heeng (हींग) – ½ tsp

Coriander, chopped (धनिया) – handful

Lemon (निम्बू) – ½ no 

For Rice

Ghee (घी) – 3 tbsp

Bayleaf (तेजपत्ता) – 1 no

Cumin (जीरा) – 1½  tsp

Potato, diced (आलू) – ½ cup

Salt (नमक) – to taste

Rice (चावल) – 1 cup

Green peas (मटर)  – ½ cup

Water (पानी) – 1½ cups