This steamed spiced slice made from lentils is a traditional Gujarati snack food that can be enjoyed at any time.
Makes: 30-40
Preparation Time: Overnight
Cooking Time: 15 Minutes
1 cup dried split chaana dal
1/4 cup yellow split moong dal
2 3/4 cups water, divided
3 tablespoons lemon juice
4 1/2 tablespoons oil, divided
1 tablespoon fresh green chilli, minced 1 tablespoon
fresh ginger, minced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoons turmeric powder
1 1/2 teaspoons eno, lemon (fruit salt) 1 teaspoon
black mustard seeds
1 tablespoon fresh coriander, chopped
In a large bowl, soak chaana and moong dals in 2 and
1/2 cups of water and rest at room temperature overnight
Drain dals, add lemon juice, 3 tablespoons of oil and remaining 1/4 cup of water, blend with a hand blender into a paste. Add chilli, ginger, salt, sugar, turmeric and stir. Add eno and mix well so it froths up. Grease a 10” tardi or 26cm round cake tin with oil and pour mixture in. Place tardi or cake tin inside a steamer with a low level of boiling water. Cook on a high heat for 5 minutes, lower to a medium heat for a further 5 minutes. Turn off heat and leave in the steamer to rest and cool. In a varguard pot or small frypan, heat remaining 1 and a 1/2 tablespoons of oil on a high heat, add mustard seeds until popping, then drizzle over the slice. Garnish with coriander and slice into 3cm slices. Serve warm or cold.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
