Day five has the letter E at the Blogging Marathon. While there are a few recipes from E like Eggplant or anything that begins with Ekadashi. But then, I chose Gujarat as the state for this week, and it dawned on me that there is Ek Toap na Dal Bhaat.
This recipe is very famous in the interiors of Gujarat as a one pot meal for dinner. While stuffed vegetables are used to make a delicious sabzi, this recipe uses stuffed vegetables along with rice and dal to make a meal that has everything; vegetables, rice, dal and spices. Enjoy it with a glass of buttermilk to cool down from the spiced rice dish.
Ek toap na dal bhaat can be termed as a Gujarati version of pulao. While the punjabi version of rice has punjabi spices, this one has distinct flavor of coconut, lots of cilantro and Gujarati spices. The traditional recipe requires mini onions, baby potatoes and baby brinjals. I could not lay my hands on mini onion and potato, so I made do with pieces of the big ones. You can add the baby versions if you can get them easily. The taste however does not change.
For our meal, I made a big batch of the rice. Served it with criss-cross cut vegetable salad, garlic flavored dahi raita and some mirchi pickle. It turned out to be a perfect weekend meal that was not only filling, but also wholesome and tasty!
For the Dal Bhaat
Toovar/ Arhar Dal ⅓ cup
Rice 1 cup
Onion 1 medium
Potato 1 medium
Small Brinjals 2-3
Green Peas ¼ cup (Fresh or frozen)
Ghee 2 tbsp
Mustard Seeds 1 tsp, Cumin seeds 1 tsp, Curry Leaves
Ginger Chilli Paste 1 tsp
For the Masala
Grated Coconut ½ cup
Dhania Jeera Powder 2 tbsp
Cilantro ¼ cup chopped
Red Chilli Powder 1 tbsp
Turmeric Powder 1 tsp
Salt 1 tsp
Sugar 1 tsp
Asafoetida a pinch
Oil 1 tbsp
Adapted from here.
In a mixing bowl, add all the ingredients of the masala and mix well. Cut the potato into 3-4 inches pieces. Cut onion into four quarters. Make slits in the potato pieces, brinjals and onion.
Stuff the vegetables with the masala and keep the extra masala aside. Boil the peas and drain the water. Wash and soak rice and dal together for 15 minutes.
Heat ghee in a pressure cooker. Add mustard seeds, let them pop and then add cumin seeds. Add the curry leaves and ginger chilli paste and saute. Add drained rice and dal and saute for a couple of minutes. Add the excess masala and saute.
Now add the stuffed vegetables and green peas. Add a 2 cups of water and mix gently. Pressure cook for 3 whistles.
Once done, let the cooker cool. Open and serve with a side of raita, salad and buttermilk.