During the monsoon season, when the rain begins, it brings a cosy and cool vibe to Indian households, making everyone crave hearty and comforting dinner options. Gujarat's lentil-based dishes are a staple choice during this season, offering both nutrition and flavour.
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Whether you want to try the tangy notes of khatta moong or the sweet and sour blend of khatti meeth dal, these Gujarati lentil dishes are perfect for a satisfying and relaxed monsoon dinner. Each dish carries its own unique taste, yet all bring the warmth and comfort that are perfect for enjoying on a rainy day. Below are seven delectable options to try during this monsoon season.
Dal Dhokli
Dal dhokli is a renowned Gujarati dish made from leftover dal and chapati dough. In this dish, boiled dal is infused with fresh coriander seeds and flattened dough pieces are cut into diamond shapes and dropped into the boiling dal. It is usually made with toor dal and tempered with a fusion of spices. Topped with ghee and a squeeze of lemon, it’s best enjoyed hot, paired with crispy papads, making it a delightful monsoon treat.
Khatta Moong
Khatta moong, also known as khatta mag in Gujarat, is a hearty and nutritious Gujarati dish, featuring whole green moong dal. The dish is enriched with tangy sour yoghurt, besan (gram flour), and a blend of spices. This healthy recipe combines the richness of moong dal with the unique sourness of yoghurt, creating a refreshing and satisfying meal for cool monsoon nights.
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Khatti Meethi Dal
Khatti meethi dal offers an exciting combination of sweet and sour flavours, perfect for rainy days. This mildly spiced dish is sweetened with jaggery and flavoured with kokum extract. The dry kokum adds a distinct sourness that enhances the flavour of the dal. Made with basic ingredients, this dal is quick and easy to prepare. Served with hot Basmati rice and a dollop of ghee, it offers a delightful taste experience and comfort that is irresistible on a monsoon evening.
Mag Ni Dal
Mag ni dal, or Gujarati Mag Ni Chutti Dal, is a popular dish made with yellow moong dal and seasoned with minimal spices, without any gravy. It is naturally gluten-free and vegan and is often served alongside kadhi and plain rice, topped with a bit of ghee. This combination is a comforting favourite. The term "Chutti" means "separate" in Gujarati, indicating that the dal should remain distinct and not become mushy.
Osaman Dal
Osaman dal is a light yet flavourful toor dal dish ideal for a quick monsoon meal. This mildly spiced thin dal, cooked in a pressure cooker, gets its magic from the tempering of cinnamon, cardamom, and curry leaves. The warmth and aromas of the spices combined with ghee make it perfect for enjoying the monsoon’s cosy ambience.
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Vaghareli Khichdi
This Kathiyawadi khichdi is a go-to comfort food that combines rice, dal, and a blend of spices. It is a one-pot meal that's perfect for any day or season and especially ideal for a lazy day. Vaghareli Khichdi is a wholesome, nutritious dish made with rice, lentils, vegetables, and spices. Typically served with kadhi, athanu (pickle), and papad, it is a traditional, healthy staple in Gujarati households.
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Methi Dal
Methi dal is a delectable variation of moong dal tadka, elevated with fresh fenugreek leaves. The addition of fenugreek imparts a unique aromatic and savoury flavour, along with a subtle bitterness. Methi is a go-to ingredient in many Indian cuisines, and in this Gujarati dish, it takes the spotlight and adds a unique dimension to a simple dal.