Gujarati Thali
Directions
- 1Soak hyacinth beans for Val ni Dal.
- 2Simmer the soaked hyacinth beans with spices in 15 minutes to make Val ni Dal.
- 3Simmer beans and crown them with fluffy gram flour dumplings to make Fansi ma Dabka.
- 4Prepare the white foundation for sandwich dhokla by steaming rice and dal.
- 5Add spiced green pea landscaping layer for the sandwich dhokla.
- 6Top with a sunshine gram flour khaman for the final layer of the sandwich dhokla.
- 7Steam the sandwich dhokla until cooked through.
- 8Massage, scrape, and puree mangoes to make Aamras.
- 9Serve Aamras with hot, freshly fried bread.
- 10Boil and transform mango peels into a spiced, tangy curry called Fajeta.
Ingredients
- soaked hyacinth beans
- spices
- beans
- gram flour dumplings
- rice
- dal
- spiced green pea
- gram flour khaman
- mangoes
- mango peels
- spices
Equipment
potladlepanbowlsteamerknifeblenderdeep fryerstrainer
Tips
- Comfort doesn't need time, just timing.
- One pot, two textures for Fansi ma Dabka.
- Steaming, layering, and precision for dhokla, all without an oven.
- Zero waste, full flavour by using mango peels for Fajeta.