Gujarati Wedding Thali Style Dal Bhaat Shaak

• Soak toor dal for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 2 cups toor dal (washed and half-hour-soaked)
• Medium-sized bitter gourd slices
• 3 dried dates, seeds removed
• 1/4 cup raw peanuts
• 500 grams diced potatoes (peeled)
• 750 grams diced eggplant (baingan)
• Water (5 cups for dal, 1.5 cups for sabzi)
• Salt to taste
• Oil (1 tsp for dal pressure cooking, 1/4 cup for sabzi gravy, 1 tbsp for dal tadka)
• Masala mix dry spices: asafoetida (1/2 tsp initial dal, 1/4 tsp dal masala mix, 1/2 tsp dal tadka), turmeric powder (1/2 tsp initial dal, 1/2 tsp dal masala mix, 1/2 tsp initial sabzi), 2 tsp coarsely ground coriander-cumin powder, 2 tsp Kashmiri red chili powder, 1 tsp hot red chili powder, 1/2 tsp mustard seeds, 1/2 tsp whole fenugreek seeds (methi dana)
• 1 tablespoon gram flour (besan)
• 1/4 cup plus 1 tablespoon jaggery (gud)
• Ginger paste (1 tbsp for dal, 2 tsp for sabzi)
• Green chili paste (1 tsp for dal, 1 tsp for sabzi)
• 1 tablespoon crushed garlic paste
• 8 whole dried red chilies (4 for sabzi, 4 for dal tadka)
• 2 tablespoons sugar
• 2 tablespoons tamarind pulp
• Fresh chopped cilantro
• 10-12 curry leaves

1. 1Wash and soak 2 cups of toor dal for half an hour.
2. 2Add the soaked toor dal, medium-sized bitter gourd slices, three dried dates, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric powder, 1/4 cup raw peanuts, 5 cups water, some salt, and 1 teaspoon oil to a pressure cooker, then cook for four whistles on medium heat.
3. 3In a separate pressure cooker, add 500 grams diced potatoes, 750 grams diced eggplant, 1.5 cups water, and 1/2 teaspoon turmeric powder, then cook for three whistles on medium heat.
4. 4Prepare the Dal Masala mix by combining 2 teaspoons coarsely ground coriander-cumin powder, 1/2 teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, 1 teaspoon hot red chili powder, 1/4 teaspoon asafoetida, salt to taste, and 1 tablespoon gram flour in a bowl.
5. 5Once dal is pressure-cooked, transfer it to a larger pot, add hot water to adjust consistency, 1/4 cup plus 1 tablespoon jaggery, 1 tablespoon ginger paste, and 1 teaspoon green chili paste, then stir and bring to a boil.
6. 6Skim off froth from the surface of the boiling dal, then add the prepared dal masala mix and whisk thoroughly to prevent lumps.
7. 7Simmer the dal on low heat for about 10 minutes, checking for salt and sweetness and adjusting as needed, then add fresh chopped cilantro; continue simmering for a total of 30 minutes.
8. 8For the Aloo Baingan Sabzi, heat 1/4 cup oil in a pan, add 1 tablespoon crushed garlic paste, and sauté until the raw smell disappears.
9. 9Add 2 teaspoons ginger paste, 1 teaspoon green chili paste, and four whole dried red chilies to the pan, then mix.
10. 10Add the prepared dal masala mix (used as sabzi masala) to the pan on low heat and quickly sauté.
11. 11Immediately add the pressure-cooked potatoes and eggplant (with their liquid) to the pan, stir well, then add 2 tablespoons sugar and mix thoroughly.
12. 12Stir in 2 tablespoons tamarind pulp and 2 tablespoons fresh chopped cilantro, and simmer the sabzi for 4-5 minutes.
13. 13For the dal tadka, heat 1 tablespoon oil in a small pan, add 1/2 teaspoon mustard seeds, and once they splutter, add 1/2 teaspoon asafoetida, 10-12 curry leaves, 1/2 teaspoon whole fenugreek seeds, and four whole dry red chilies.
14. 14Fry the tadka ingredients until fragrant, then immediately pour the hot tempering over the simmering dal.

These instructions are our analysis of the original video. Watch on YouTube →