Gujrati lunch platter

Posted on

by shail

Hey all!! We gujratis love our food, even if it is simplest of the dish we love to add various elements to our dish. A visually filled dish fills our stomach first. This is one such lunch platter and all the items are without onion and garlic, made using simplest of the ingredients easily available. It is an humble lunch plate but full of different flavors and easy to make dishes. This platter consists of moong-matki ki sabji (green gram dal and moth bean), thepla, gujrati kadhi and rice. Moong-matki combination is normally used for maing sprouts, this sabji is dry with no gravy and we have not sprouted it. Since it is a dry sabji we make gujrati kadhi with it which is basically made using gram flour and buttermilk. Thepla is another classic gujrati dish which can be had in breakfast, lunch and dinner. It is a type of masala roti and goes really well with this sabji. Simple yet flavorful platter, lets get cooking!

I) For moong-matki sabji:

Ingredients:

Moong dal- 1/2 cup

Matki – 1/2 cup

Water for soaking – 2 cups

Water for cooking – 2 cups

Asafoetida – 1/2 tsp

Oil – 1 tbsp

Cumin seeds/Jeera – 1 tsp

Haldi/turmeric powder – 1 tsp

Red chilli powder – 1 tbsp

Cumin- Coriander powder – 1 tbsp

Sugar – 1 tsp

Lemon juice – 1 tbsp

Coriander leaves (finely chopped) – 1/4 cup

Salt as per taste

Method:

1) Soak the moong-matki in lukewarm water overnight.

2) In a wok take the oil. Once it is warm add the asafoetida and cumin seeds, once they crackle add in the soaked and drained moong-matki. Add the water, haldi powder, red chilli powder, cumin-coriander powder, salt and sugar and cover and let it cook on medium flame for around 20 minutes.

3) Once it is done finally add the lemon juice and coriander leaves and mix it well. Serve hot.

II) Gujrati kadhi:

Ingredients:

Besan (Gram flour) – 1 cup

Buttermilk (sour)- 2 cups

Asafoetida – 1/2 tsp

Ghee – 1 tbsp

Cloves – 3-4

Cinnamon – 1/2 inch

Cumin seeds/Jeera – 1 tsp

Mustard Seeds – 1 tsp

Jaggery – 2 tbsp

Ginger (grated) – 1 tbsp

Lemon juice- 1 tsp (not required if buttermilk is sour)

Salt as per taste

Coriander leaves (finely chopped) – 1/4 cup

Curry leaves – 4 -5

Red chilly (whole) – 2 pieces

Green chilly (roughly chopped) – 2 pieces

Water – 1 cup

Method:

1) Mix together the gram flour and buttermilk till there are no lumps. Add the water to this and keep aside.

2) In a deep bottomed pan take the ghee. Let it become warm on low flame, once warm add the asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, curry leaves, green chilly and red chilly. Once the seeds crackle add the grated ginger. This is the tempering.

3) Add the gram flour and buttermilk mixture to this tempering and add the jaggery and salt and let it boil for 8-10 minutes on medium flame and keep stirring it, till it becomes little thick. If required now, add the lemon juice. Finally add the chopped coriander leaves and switch off the gas. Serve hot.

III) Thepla:

Ingredients:

Wheat flour – 2 cups

Haldi powder – 1 tsp

Red chilly powder – 2 tsp

Cumin-coriander powder – 1 tsp

Asafoetida – 1/2 tsp

Oil – 1 tbsp

Oil for greasing

Salt as per taste

Water for kneading

Method:

1) In a bowl sieve the wheat flour and add haldi powder, red chilly powder, cumin-coriander powder, asafoetida, oil (1 tbsp) and salt and mix it all well.

2) Now slowly add the water and knead it into a soft dough. Let it rest for 10 minutes.

3) After 10 minutes make small balls out of this dough (approx. 20 balls) and roll them into small discs or rotis.

4) Take a lodhi/tawa and heat the tawa on a medium heat.

5) Place rolled thepla on hot tawa. Let it cook for few seconds on the lower side. Flip on the other side with help of a spatula and let it cook a bit, grease it will oil from all sides and press it lightly with a spatula and cook until bottom side is cooked. Again flip it and apply some oil and cook again by pressing until cooked.

6) Prepare all theplas this way.

IV) Rice:

Ingredients:

Basmati rice – 1 cup

Water for soaking – 2 cups

Water for cooking – 2 cups

Method:

1) Wash and soak the rice for about an hour. Then drain the rice.

2) Take a deep bottomed vessel and take remaining 2 cups of water and let it become warm. In that add the soaked rice and let it cook on medium flame for about 10 minutes, after 10 minutes switch off the gas and let the rice be in the water for another 2 to 3 minutes, then drain it. Serve hot.

I am taking my blog to the next level with Blogchatter’s #MyFriendAlexa.

Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

80 thoughts on “Gujrati lunch platter”

  7. Your post took me back to our years in Gujrat. Particularly the kadhi we were treated to in Dwarka. I am going to try out your recipe soon. Thanks for sharing it.

    Like

  8. This is one mouthwatering platter. The detailed recipe of these delicious dishes is motivating. I am a fsn of Gujarat food, and am surely trying these recipes 😊

    Like

  10. Nice pictorial representation and great recipe. I love to cook and will definitely try this one. You have structured your blog nicely. Keep the great work going ma’am.

    #MyFriendAlexa #ContemplationOfaJoker #Jokerophilia

    Like

  12. Such a visual treat to the eyes. Loved this Gujarati platter a lot.
    I love Gujarati food and it sure will be fun to cook and serve this platter.
    Your post brought back my memories from Jamnagar days.

    Like

  17. My mum is Gujrati and your post took me back to my childhood days when my Nani would lovingly serve us her delicious dishes. I visited your blog for the first time, thanks to MFA, must say that your content is very interesting. Keep writing :).

    Like

  18. I love ΰ€—ΰ₯ΰ€œΰ€°ΰ€Ύΰ€€ΰ₯€ ΰ€₯ΰ€Ύΰ€²ΰ₯€ ! Only problem is quantity is too much .and after a little I feel full and then whosoever is serving feels I didn’t like

    Like

  20. I’ve had and cooked many Gujrati dishes. This platter is just too good and tempting. However, being a Marwari used to having sour kadhi, I haven’t developed the taste for sweet Gujrati kadhi yet.

    Like

  24. Gujarati and Rajasthani are two delicacies I love and have many friends from these regions who have been great friends who helped me love these delicacies.. Now with some of the DIY recipes, I would try making them at home and surprising my family in the coming days…

    Like

  25. When my cousin lived in Ahmedabad, I used to visit him and had found Gujrati Thali so yummy! So this post brought back those memories!!
    But I am not sure if I could try this at home and the result would out as good as yours!

    Like

  26. Absolutely love Thepla! one of my friend’s mother used to roll it so thin that it was almost transparent. Thanks for sharing the entire thaali.

    Like

  28. I felt this is the most delicious blog I have read in the #MyFriendAlexa season. I love having thalis totally and your post has all the recipes and they look really easy to make so I would be trying for sure.

    Like

    1. Haha, that is gujrati signature item how can I delete it. But we use sugar only in gujrati items, you can check out my other recipes also they do not have sugar in it.

      Like

  34. The thali looks delicious. The moong-matki sabji sounds really interesting. Thanks for this wonderfully colorful post. You are right when you say we eat with our eyes first.

    Like

  35. Yay to this Gujrati thali… I am going to try it as it’ll be quite different from what we eat everyday….Thanks for the recipes…

    Like

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