Dal, soupy fragrant lentils, and Bhartt, basmati rice, is probably what most Indian people will tell you is their absolute comfort food. The dal varies from region to region in India, thick or soupy, using different lentils or using sugar like Gujarati dal. Gujarati dal for rice is soupy and hot, sweet and sour all at the same time, a flavour combination you’ll find in a lot of Gujarati food. (more…)
Posts Tagged ‘Gujarati’
Raita, or raitu as it’s normally called in Gujarati, is synonymous with Indian food, and made in lots of different ways in different regions of India. This recipe is the one I grew up eating, it’s really simple to make and can be whipped up just before serving, whilst the curry bubbles away on the hob. You can find black mustard seeds in most Indian grocers and some bigger supermarkets.