Monday, December 20, 2010

Kathiyawadi Akha Adad (Whole Black Gram Curry)

Kathiyawadi (Gujarati) people mostly make this Curry (dal) in Saturday and winter it's good going with rotla (Millet Bread).
Some Hindus believe that urad daal or whole adad (Black gram) should be traditionally made into a stew like this on Saturday, for Saturday represents the day of the Lord Hanuman.

Prep Time: 10 minutes
Cook Time: 20  minutes
Cuisine India (Gujarat)
Serves: 4
1.    1  cup whole black gram (adad)
2.    1 1/2 tablespoon garlic minced
3.    2 tablespoon green chili paste or to taste
4.    1 tablespoon ginger paste
5.    1/2 cup tomatoes chopped
6.    2 tablespoon ghee plus more for serving (or oil for a vegan option)
7.    1 teaspoon  cumin seeds
8.    8-10 curry leaves
9.    1 teaspoon asafetida
10.  1/2 teaspoon turmeric
11.  1/2 red chili powder
12.  Salt to taste
13.  1 tablespoon lime juice or 1 cup Yogurt
14.  Fresh coriander chopped for garnish
15.  Water as needed

1.  Wash whole black gram (urad) and socked in warm water about 2 - 4 hours.
2.  pressuer cook whole black gram (adad) and wait for about 5 to 6 whistles. Set this aside.
3.  In a wild pan heat the ghee or oil and add the cumin seeds, curry leaves and asafetida.
4.  Add the tomato, garlic, ginger and chilies.
5.  Cook this mixture out on a medium heat for around 5 minutes, add the turmeric, red chili powder, salt and cook for a further minute.
6.  Add the cooked adad and mix thoroughly, add around 2 cups of hot water and stir constantly for 1-2 minutes to gain a glutinous, creamy consistency.
7.  Add lime juice, and coriander and serve hot with lashings of butter or ghee.

8.  Serve with warm rotla  (Khatiyawadi bread).

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Anonymous said...

Hi Daksha..this sounds yummy on a cold winter day. It's nice to find your blog and hope to see more of you in the future :)

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