When bloggers meet, and there is brilliant food, there is hardly anything else that one needs – amazing conversation and company, combined with finger licking home-made food – a brilliant combo!
The best thing about the Epic Road trip we did recently was meeting people, old and new. People that we hadn’t met in a long time and may be wouldn’t have been able to if we hadn’t gone to Delhi by road. One such person is definitely the ghost who eats aka hitchy aka dhiren. A very dear virtual friend who stays in Bharuch, I mean for what reason I could imagine visiting Bharuch otherwise?(I truly can never forget the Gujarati meal at his place that we, we had, ever!)
The Ghost who eats and feeds 🙂
I thought of him the first time I saw the Bangalore-Delhi drive route and realized bharuch falls on the way but held on to the thought zest I jinx the meeting (he has come to Bangalore twice and both the time I was traveling), I asked him a week before that I will be passing that side and can we meet and was so glad to see the excitement that I was feeling that side too 🙂 Foodies that we are very quickly we got down to the fact that what should be had
Foodies that we are very quickly we got down to the fact that what should be had as lunch and I told him I am not settling for anything less than a full blown Gujarati meal. And that’s how the story started. As soon as we reached, hugs exchanged the comfort was found, even N who really hadn’t interacted him as much as I had was comfortable in their warm home and as promised by him, his lovely wife had put together a Gujarati meal for us.
The table that welcomed us – Doesn’t it look so inviting? and we got to on to the act of eating within minutes of arriving at their house, call it the understanding of the couple that we are in a road trip or call it the hunger of us shameless folks 😉
In a typical Gujarati manner the sweets were served along with the meal and not after it, the light brown is actually a home made traditional sweet that I loved… the mild taste of jaggery made is such a winner
Sweets, Salad and chutney
Now which Gujarati meal can be complete without some farsaans and we were served – Khandvi, Patra, Nylon Khaman and Petis, I had tasted the patra for the first time and loved the earthiness of it, its made from arbi leaves which really came as an another surprise. The petis also were very interesting – a potato layer with toor dal and green masala stuffed inside it
Another farsaan that I absolutely loved was Amiri Khaman – a Bharuch speciality, semi cooked khaman stir fried with spices. Lovely texture and taste
And this is how u eat the yummy stuff
There were also Chaulafali and Mathiya the two types of papad, I am a papad fan in general and these were delectable. Now I am desperately searching on where to find this in Bangalore
The main course that followed was Gujarati dal (the first time I could actually eat it, I usually find it very sweet but this was nice and balanced) baigan sabzi, tondi sabzi and rotis… ofcourse there was dal bhat which followed
This was one of the best vegetarian meal I have had in a long long time, I am usually not a very big fan of thalis and buffets but there is something about home cooked meals that is so heartwarming specially when served with so much love as this family did, Dhiren, Hetal, auntie and dhiren’s sister in law all of them were eager and happy to serve us. Thank you so much folks..
After I came back I asked Hetal for the Gujarati Dal recipe and she was kind enough to send it to me to share with you guys, so here is the rocking recipe. I am making it tonight I think
Recipe – Gujarati Daal by Hetal
A Hearty Gujurati Meal, Dal Recipe & Meeting Blogging Friends
- 1/2 cup dal Arhar (we call it tuver daal you might also know it as toor daal)
- 1 tomato small
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp lemon juice
- 100 gms jaggery (according to taste actually)
- 1/2 tsp mustard seeds
- 6 - 7 peanuts
- The Arhar dal is to be boiled in a Pressure Cooker with 1 and half glass of water. After it is cooked in the pressure cooker you have to blend it and make it in liquid form, unlike punjabi daal we don't let any seeds remain unbroken. Its kind of soup form.
- Next up in a vessel heat some oil add mustard, slight hingh, slight jeera, kadi patta. When it starts fluttering you add the daal. Then you can add the jaggery, lemon, chilli powder, turmeric tomato, coriander, peanuts. Let it boil for a while and your daal is ready.