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:
- 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.
- Add tamarind water to this mixture and keep it aside.
- 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.
- Now add the pounded green chili and ginger mixture. Cook just for a minute.
- Add in turmeric power, coriander powder and red chili powder. Mix.
- Pour in the rice starch mixture and stir.
- Pour in water as required and add salt as per taste. The consistency of kath is thin.
- 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.
- Lastly garnish with remaining chopped coriander leaves and serve steaming hot kath with plain dal and chawal.
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)
DIRECTION
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!!
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