Dal Chawal Kath recipe, Rajasthani cuisine

Dal –Chawal-Kath is one of the simple everyday meals in Rajasthan. Kath is also known with other names as khat or khatta. 

The very first Rajasthani or Marwari food which come to anybody mind are Dal-baati, churma and gatte ki sabji. Dal-Chawal-Kath is a combination which is served as an everyday meal in most Marwari homes. To me, the combination of this trio with papad and achar is one of the comfort food.

Many dishes from  Rajasthan are made in a way that can either be stored for longer like mangodi, ker sangri or can be made with fewest of vegetables like papad ki sabji, dal, gatte ki sabji and eaten with just roti or rice to make it a complete meal. In olden days, the folks residing in Rajasthan made great use of minimally available resources to feed themselves considering the environment and vast dessert. Dal chawal Kath is one such example.

It tried to capture the recipe pics when my mom was making my favorite recipe. 

Step by step Kath/Khat/Khatta recipe:

Before beginning the recipe, we have to do some preparations as below-

Step 1: Chawal

1 cup rice (any variety)

Rinse rice in running water a 2-3 times. Soak the rice until the water comes to a boil. Boil 4 cups of water in a heavy bottom deep pan. Once the water is boiled add drained rice and cook until done. To check if the rice is cooked, mash a few rice grains between your fingers. Then strain the cooked rice and reserve water. For this recipe we will need 1 cup of this starch water. Cover the drained rice and keep it aside.

Step 2: Kaathi dal

1 cup toor dal/arhar dal/split pigeon peas

Rinse dal and soak it for 10-15 minutes. Pressure cook the dal with 2½ cup water, ¼ tsp turmeric powder/haldi and ½ tsp salt until done. It will take 3-4 whistles on medium heat. Let the pressure settle and then open the cooker once it cools down. The dal should be very soft. Stir the dal with the back of a ladle or whisk it. The dal should have a medium thick dropping consistency. If the dal is too dry or thick just add in enough boiling water and mix. For this recipe, we will need ¼ cup of this kaathi dal. Cover and Keep aside rest of the dal.

Step 3: Imli ka paani

Soak ¼ cup tamarind/imli with ½ cup of warm water in a bowl. Rub the tamarind to extract pulp out of it. Strain the mixture pulp. Mix another ½ cup of water to help extract more tamarind juice out of the pulp. Strain to discard any seeds or fibres. We will need ½ cup of this tamarind juice out of the pulp. You can also use store bought tamarind pulp; use it by diluting 1 tbsp. in ½ cup water.

Lets start making kath: 

1. First take 1 cup of rice starch water in a big bowl, add boiled arhar dal and 1 tbsp of chopped coriander leaves (cilantro) to it. Mix everything well so that there should be no lumps of dal left.
   
2. Add tamarind water to this mixture and keep it aside.
   
3. Now take oil in a medium deep pan or kadhai on medium heat. When hot add cumin seeds and asafoetida to it. When it sizzles, add curry leaves.
   
4. Now add the pounded green chili and ginger mixture. Cook just for a minute.
   
5. Add in turmeric power, coriander powder and red chili powder. Mix.
   
6. Pour in the rice starch mixture and stir.
   
7. Pour in water as required and add salt as per taste. The consistency of kath is thin.
   
8. Cover and let the flavors infuse. Let the kath boil for 5-7 minutes. Taste to adjust salt, spiciness and sourness of kath as you desire.
   
9. Lastly garnish with remaining chopped coriander leaves and serve steaming hot kath with plain dal and chawal.
   

Dal Chawal Kath recipe below:

Dal Chawal Kath Prep time Cook time Total  30 min  15 min 45 min Kath/khat – A spicy tangy flavored thin soup, served with boiled dal and steamed rice. AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian, Rajasthani SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup rice starch water (from step 1) ½ cup tamarind water (from step 3) ¼ cup kaathi dal (from step 2) 1 tbsp. oil ¼ tsp cumin seeds (jeera) A pinch of asafoetida (hing) 6 curry leaves 1 green chili and 1 inch piece of ginger (grind together in mortar & pestle) ¼ tsp turmeric powder/haldi ½ tsp coriander powder/dhaniya powder ¼ tsp red chili powder Salt as per taste 2 tbsp. finely chopped coriander leaves 1 cup water or as required  DIRECTION First take rice starch water in a big bowl, add boiled arhar dal, tamarind water and half of the chopped coriander leaves (cilantro)to it. Mix everything well so that there should be no lumps of dal left. Add 1 tbsp. chopped cilantro to this mixture and keep it aside. Now heat oil in a medium deep pan or kadhai on medium heat. When hot add cumin seeds and asafoetida to it. When it sizzles, add curry leaves. Now add the pounded green chili and ginger mixture. Cook just for a minute. Add in turmeric power and coriander powder. Mix. Pour in the rice starch mixture and stir. Pour in water as required. The consistency of kath is thin. Add salt as per taste. Cover and let the flavors infuse. Let the kath boil for 10 minutes. Taste to adjust salt, spiciness and sourness of kath as you desire. Lastly garnish with remaining chopped coriander leaves and serve.  NOTES Some folks make kath a little sweeter, so they add little sugar or jaggery to it. We like it sour and tangy so I have not added sugar. SERVING SUGGESTION Serve rice on you plate, add some kaathi dal on it, drizzle alittle ghee over it and serve hot with kath in a bowl. Roasted papad and some mango pickle can be served as a side. Mix and relish a simple Marwari meal. The spicy tangy flavor of hot kath would make your tastebuds dance for sure!!