10 Healthy And Easy Gujarati Recipes

Sharing is caring!

There’s something unique about Gujarati dishes that makes me come back to them every week.

The recipes are uncomplicated, wholesome, and filled with satisfying veggies, lentils, and grains that leave you with a pleasant feeling afterward.

1. Gujarati Dal (Sweet and Spicy Lentil Soup)

This is a comfort food. The Gujarati dal is a bit on the sweeter side, and is a lentil dish that is melancholy but satisfying.

Unlike the heavier dals, this dish is a pleasant change. The combination of jaggery and tamarind makes it addictive.

Ingredients

For the Dal:

• 1 cup toor dal (split pigeon peas), rinsed
• 3 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons jaggery or brown sugar
• 1 tablespoon tamarind paste
• 1 teaspoon ginger, grated
• 1 green chili, slit

For the Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 dried red chilies
• 1/4 teaspoon red chili powder

For Garnish:

• Fresh cilantro, chopped
• Squeeze of lemon juice

Instructions

Step 1

Cook the lentils. Add the rinsed toor dal, water, turmeric, and salt to a pressure cooker or pot.

If using a pressure cooker, cook for 3-4 whistles (about 10 minutes). When using a regular pot, simmer for 25-30 minutes until the dal is soft and mushy.

Mash and season. Once cooked, use a whisk or spoon to mash the dal slightly. It should be smooth but with some texture remaining.

Add the jaggery, tamarind paste, grated ginger, and green chili. Stir well and let it simmer for 5 minutes.

Prepare the tempering. In a medium-sized pan, warm the ghee, then add the mustard seeds, letting them pop.

Throw in the cumin seeds, asafoetida, curry leaves, and the dried red chilies. Let them all sizzle for 30 seconds and become fragrant.

Combine and finish. Pour the tempering into the dal and stir.

Add red chili powder and incorporate. The balance of sweet-tangy-spicy should be fine-tuned to your individual palate.

Garnish and serve. Add chopped cilantro and a wedge of lemon. It is best served warm with rice or roti.

Step 2

Ensure the dal is not thick; add more water to obtain a soupy consistency.

Jaggery and tamarind should be adjusted to obtain the best sweet-tangy balance.

Asafoetida should be included as well, although it is optional.

The flavors are best and more enhanced after a day.

For 4 days, store in the refrigerator. It should be in an airtight container. When it is to be reheated, add water to the dal for consistency.

2. Dhokla (Steamed Savory Chickpea Cake)

Out of all the Indian snacks, Dhokla is the most prized in Gujarat.

Dhokla is prepared with fermented chickpea flour and served as a light and satisfying dish for breakfast, as a light dinner, or as a snack.

Ingredients

Batter Preparation

• 1 cup besan (chickpea flour)
• 1/4 cup semolina (rava/sooji)
• 1/2 cup water
• 1/2 cup yogurt
• 1 teaspoon ginger-green chili paste
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• Add salt to taste
• 1 teaspoon Eno fruit salt or baking soda
• Tempering Ingredients
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 8-10 curry leaves
• 2 green chilies, slit
• 2 tablespoons water
• Garnishing
• Chopped fresh cilantro
• Grated coconut (optional)

Ingredients

Step 1

Batter preparation. In a broad vessel, prepare a mixture of besan and semolina, add water and yogurt gradually, whisking to obtain a smooth and lump-free batter.

Add ginger-chili paste, sugar, turmeric, and salt. Stir to combine, cover, and let it rest for about 10-15 minutes.

Steaming preparation. For this, oil a round or square cake pan (7-8 inches). Place it in a steamer and boil water.

Add rising agent. Just before steaming, add Eno fruit salt to the batter and mix it in one direction. The batter will froth and become light.

After preparing the dhokla batter, pour it into the greased pan.

Begin the steaming process by covering the steamer and setting the timer for 12-15 minutes.

To see if the dhokla is ready, insert a toothpick in the center. If it comes out clean, the dhokla is ready.

While preparing tempering, pour oil into the pan and allow it to heat. When the oil is hot enough, add the mustard seeds and let them pop.

When the mustard seeds have popped, add the sesame seeds, curry leaves, and chopped green chilies.

Sauté for 30 seconds before adding 2 tablespoons of water. Watch out, as it will splutter.

Once the dhokla is cooked, pour the tempering on top. Allow the dhokla to rest for 2-3 minutes.

After, cut the dhokla into squares and top them with chopped cilantro, coconut, and serve with green chutney.

Step 2

The batter should flow slowly when poured.

Add Eno salt just before the steaming.

Do not open the steamer lid during the first 10 minutes of steaming.

For extra softness, add a tablespoon of oil to the batter.

For best results, store the dhokla in the refrigerator in an airtight container to maintain freshness for 2 days. Before serving, reheat using the microwave or steamer.

3. Khandvi (Savory Gram Flour Rolls)

Khandvi is a famous delicately spiced chickpea roll. Once you get the technique, they are easy to roll. They make the most elegant appetizers and snacks.

Ingredients

For the Rolls:

• 1 cup besan (chickpea flour)
• 1 cup buttermilk or yogurt thinned with water
• 1 cup water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger-green chili paste
• Salt to taste
• 1 teaspoon sugar

For the Tempering

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 8-10 curry leaves
• Pinch of asafoetida

For Garnish

• Fresh cilantro, chopped
• Grated coconut
• Sev (crispy chickpea noodles)

Instructions

Step 1

Make the batter. In a heavy-bottomed pan, whisk together besan, buttermilk, water, turmeric, ginger-chili paste, salt, and sugar until completely smooth with no lumps.

Cook the batter. Place the pan over medium heat and stir continuously in one direction.

The batter will thicken gradually. Keep stirring for 8-10 minutes until it becomes thick and glossy.

Test by spreading a small amount on the back of a plate; if it doesn’t stick and can be rolled, it’s ready.

Spread the batter. Immediately take the hot batter and pour it onto the prepared plates or large greased surfaces.

With a spatula, spread it thinly to about 1/8 inch. You need to be quick, or else it will set too fast.

Cut and roll. Allow it to cool for about 2-3 minutes or until it is just warm.

Cut the batter into 2-inch-wide strips and roll each strip into a tight roll.

Prepare the tempering. In a small pan, heat some oil. Throw in some mustard seeds and wait for them to splutter.

Then add in some sesame seeds, curry leaves, and asafoetida. Sauté for 30 seconds.

Finish and serve. Place the khandvi rolls on a serving plate. Pour the tempering over the rolls, and add a sprinkle of the garnish on top.

Step 2

Constantly stir the batter to prevent it from burning and forming lumps.

It’s crucial to perform the consistency test; if the batter is uncooked, it will not roll.

Distribute your batter for rolling and spreading fast, as it will set quickly.

Ensure your surfaces are greased to eliminate sticking.

This is best served fresh, although you are welcome to store it in the fridge for 1 day. It may be slightly different in texture after refrigeration.

4. Undhiyu (Mixed Vegetable Curry)

Served in the winter, Undhiyu is the dish at the center of every Gujarati feast. It’s a tribute to the tender winter vegetables.

It is delicious, hearty, and healthy, and combines a variety of vegetables in one pot.

Ingredients

• 1 cup purple yams (suran), cubed
• 1 cup raw banana (plantain), sliced
• 1 cup sweet potato, cubed
• 1 cup baby eggplant, slit
• 1/2 cup green beans, chopped
• 1/2 cup fresh or frozen green peas
• 8-10 small potatoes, halved
• 1/2 cup methi muthia (fenugreek dumplings) or store-bought
• For the Masala:
• 1/2 cup fresh coconut, grated
• 1/4 cup cilantro
• 2 green chilies
• 1 tablespoon ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon sugar
• Salt to taste
• 3 tablespoons oil
• 1 cup water

Instructions

Step 1

For the masala paste, blend coconut, cilantro, green chilies, ginger, some water, and spices (cumin, coriander powder, turmeric, garam masala) along with sugar and salt until it becomes a smooth paste.

Sauté the vegetables. Heat oil in a large, heavy-bottomed pot or pressure cooker.

Add the harder vegetables first: yams, raw bananas, sweet potatoes, and potatoes. Sauté for 5 minutes.

Combine all vegetables, incorporating the eggplant, green beans, and peas. Stir and sauté for an additional 2 to 3 minutes.

Add the masala by pouring the prepared paste over the veggies and sautéed mixture for 3 to 4 minutes, until the scent of the vegetables no longer smells raw.

Undhiyu will take the longest. Once everything is added, if cooking in a pressure cooker, cover and set for 2 whistles.

If using a regular pot, cover and simmer for 25 to 30 minutes until all the vegetables are tender, stirring occasionally.

Finally, check for seasoning and, if necessary, adjust the salt. Garnish with fresh chopped cilantro and serve hot, accompanied by puris or rice.

Step 2

To ensure that all the vegetables are prepared adequately, evenly chop them.

For simplicity, you can limit the vegetables you use; you only need potatoes, eggplant, and green beans.

The dish may be missing a little bit of an authentic flavor. Muthia can be replaced with paneer cubes if you want something different, and still skip it if you’d prefer.

The dish develops a wonderful flavor when prepared a few hours in advance and reheated before serving it.

To store, use a container with an airtight seal.

You may keep the dish in the fridge for a maximum of three days.

The flavor improves, and the dish is more enjoyable when served the next day.

5. Handvo (Savory Lentil-Vegetable Cake)

Handvo is a savory cake comprising lentils and an interesting addition of vegetables that provide more nutrients.

Handvo is an excellent option for breakfast or a healthy snack. It is prepared from a batter that is fermented with lentils and rice, and it also incorporates vegetables.

The dish is crisp on the outside and fluffy on the inside.

Ingredients

For the Batter

• 1/2 cup rice
• 1/4 cup toor dal
• 1/4 cup urad dal
• 1/4 cup chana dal
• 1/4 cup moong dal
• 1/2 cup yogurt
• 1 cup mixed vegetables (bottle gourd, carrot, peas), grated or chopped
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 1/2 teaspoon baking soda
• For the Tempering
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Pinch of asafoetida
• 8-10 curry leaves

Instructions

Step 1

Soak and grind. Soak rice and all dals together in water for 4-6 hours.

Drain and grind to a coarse paste, adding water as needed. The consistency should be like thick pancake batter.

Transfer to a bowl, add yogurt, cover, and let it ferment for 6-8 hours or overnight.

Prepare the batter. Add grated vegetables, ginger-chili paste, turmeric, sugar, and salt to the fermented batter.

Mix well. Just before baking, add baking soda and mix gently.

Prepare the pan. Heat 2 tablespoons of oil in a round cake pan or oven-safe skillet. Make sure the oil coats the bottom and sides well.

Prepare the tempering. Heat 1 tablespoon of oil in a small pan.

Add mustard seeds and wait for them to pop. Add sesame seeds, hing, and curry leaves. Sauté for 30 seconds.

Bake the handvo. Add the tempering to the batter and combine. Then pour the batter into the preheated, hot pan.

It can be baked in an oven for 35-40 minutes at 350°F (180°C) or covered on the stovetop for 30-35 minutes on low heat, flipping for even browning.

Let it cool, then cut into portions to serve warm, accompanied by green chutney or yogurt.

Step 2

Fermentation dramatically improves the flavor and texture of the batter.

In warmer conditions, this can happen more quickly, so keep an eye on it.

The batter also needs to be thick, so the vegetables won’t sink.

You can also use store-bought idli/dosa batter to save time; just add the vegetables and spices.

The handvo is done when it is a beautiful golden brown and crispy on the outside with a soft interior.

Keep in an airtight container for 3 days in the refrigerator. Reheat in a toaster oven or pan for best results.

6. Kadhi (Spiced Yogurt Curry)

Gujarati kadhi is delightful. It’s a soul-soothing yogurt curry that’s a little sweet and perfectly comforting.

It’s lighter than other regional variants and matches perfectly with rice and khichdi. It is even more special with pakoras (fritters) added.

Ingredients

For the Kadhi:

• 2 cups yogurt
• 4 cups water
• 3 tablespoons besan (chickpea flour)
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 2 tablespoons jaggery or sugar
• Salt to taste

For the Pakoras (optional):

• 1/2 cup besan
• Pinch of turmeric
• Pinch of red chili powder
• Salt to taste
• Water to make a thick batter
• Oil for deep frying

For the Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 10-12 curry leaves
• 2-3 dried red chilies
• 2 cloves
• 1 small cinnamon stick

Instructions

Step 1

Make the kadhi base. In a bowl, whisk yogurt, water, and besan until the mixture is perfectly smooth and silky.

Add ginger-chili paste, turmeric, jaggery, and salt. Combine thoroughly.

Make your batter by mixing besan with turmeric, red chili powder, and salt, and adding water to create a thick batter.

For frying, heat oil and drop spoonfuls of your batter into the oil, frying until golden, and then putting them aside.

Prepare the kadhi by adding the kadhi mixture to a heavy-bottomed pot.

Cook over moderate heat, stirring continuously until it passes the thickening stage.

When the mixture starts to boil, reduce the heat and simmer it, stirring occasionally for a further 15-20 minutes.

Preparing the tempering involves heating up ghee in a small pan, adding your mustard seeds, and allowing them to splutter.

Immediately add cumin seeds, asafoetida, curry leaves, and then dried red chilies, cloves, and cinnamon.

Allow your mixture to simmer for 30 seconds until it becomes fragrant.

Bring it together by adding the tempering to the simmering kadhi. If using pakoras, add them here too.

For the final touch, kadhi needs to simmer and be of a thin, soup-like consistency. Serve it warm with khichdi or steamed rice.

Step 2

Final tips include ensuring the yogurt mixture is properly whisked to avoid lumps.

For the best results, stirring continuously at the start will prevent the yogurt from curdling, and this will help to avoid overly sweet or tangy thick kadhi.

To achieve the desired consistency, adjust the thickened kadhi with water.

For a maximum of 3 days, store it in the fridge within an airtight container.

For reheating, do so slowly, adding water as necessary.

7. Thepla (Spiced Flatbread)

Thepla is a popular breakfast item in Gujarat and is also a great food option whilst traveling.

Prepared with whole wheat and fenugreek, the soft, spiced flatbread is nutritious, and fenugreek provides a nice flavor.

They can also be prepared in bulk and kept in the fridge as they don’t go bad for a few days, making it a great option for meal prep.

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves (methi), finely chopped
• 1/4 cup yogurt
• 2 tablespoons oil
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• Salt to taste
• Water as needed
• Ghee or oil for cooking

Instructions

Step 1

Make the dough. Wheat flour, fenugreek leaves, yogurt, oil, ginger chili paste, spices, sesame seeds, sugar, and salt go into a large bowl. Combine and mix.

Knead the dough. Water is added gradually to form a soft, pliable dough.

The dough must be softer to the touch than regular roti dough because it is thepla. This is to be kept covered for 15 minutes.

Making Theplas

Prepare the dough: Take your dough and form small balls.

After dusting them with flour, roll each ball into a thin circle, each about 6-7 inches in diameter.

Cooking the theplas: Preheat a tawa or a griddle to medium heat. Put a thepla on the tawa and wait for 30 seconds.

After that, flip it over and allow it to bake for 30 seconds as well.

After that, spread ghee or oil on both sides and bake until it begins to turn golden brown.

During this stage, you should press it with a spatula to ensure it is evenly baked.

Finishing the theplas: After the theplas are baked, stack them to keep them warm. They are best served with yogurt, pickle, or green chutney.

Step 2

To achieve soft plas, make sure the dough is soft and slightly sticky.

Make sure to roll them thinly, as it helps them cook evenly.

If you want, you may substitute the thepla’s fenugreek with spinach, dill, or even grated vegetables.

Making a large batch of thepla is worth it. They taste amazing even after they are cooled.

Keep Theplas at room temperature for 3 days in a sealed container or for a week in the fridge.

They may also be stored in the freezer for a month.

8. Batata nu shaak (Gujarati-style potato curry)

This is comforting, homestyle potato curry is simple and mildly spiced with a hint of sweetness. Batata nu shaak is great with puris or thepla for meals.

Ingredients

• 4 medium potatoes, peeled and diced
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 10-12 curry leaves
• 2 slit green chilies
• 1/2 a turmeric powder
• 1 coriander powder
• 1/2 a red chili powder
• 1 garam masala
• 2 Jaggery/ sugar
• 1 Tamarind paste/ lemon juice
• Salt
• 1 cup water
• Cilantro/ coriander for garnishing

Instructions

Step 1

Start making the tempering. Heat oil in a heavy-bottomed pan.

Pour in mustard seeds and wait for them to explode, then add cumin, asafoetida, curry leaves, and green chilies. Sauté for 30 seconds.

Add the spices. Pour in turmeric, coriander powder, red chili powder, and garam masala. Mix and sauté for 10 seconds.

Cook the potatoes. Pour in diced potatoes and stir well. Sauté for 2-3 minutes.

Add the remaining ingredients and let it cook. Combine the jaggery, tamarind pulp, salt, and water.

Stir it, cover it, and let it simmer for about 15 to 20 minutes, until the potatoes become tender and the gravy thickens.

Remember to stir it from time to time so it won’t burn.

Check for doneness, and serve. Adjust for seasoning and ensure that the sweet, spicy, and salty flavors are to your desire.

Top with some chopped cilantro and serve it while it’s still hot.

Step 2

To ensure the potatoes cook at the same time, cut them into pieces of the same size.

Ensure the gravy is thick enough to cling to the potatoes.

Change the amount of tamarind and jaggery to meet your desired taste.

If you want a thicker version, add a tablespoon of either ground nuts or ground sesame seeds.

You can store it for 4 days in the fridge in a sealed container. Microwave it before you serve.

9. Moong Dal Khichdi (Rice and Lentil Comfort Bowl)

Delicate and easy to digest, the khichdi is the ultimate Indian comfort food. This one-pot meal is wholesome, nourishing, and perfect when you need something simple, yet satisfying.

Also, when you need food that is light on the stomach and easy to prepare, the Gujarati khichdi is the perfect fit.

Ingredients

• 1 cup basmati rice
• 1/2 cup split moong dal (yellow lentils)
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2-3 cloves
• 1 small cinnamon stick
• 2 green chilies, slit
• 1 teaspoon grated ginger
• 1/2 cup mixed vegetables (peas, carrots, beans), optional

For Serving:

• Kadhi, yogurt, or pickle
• Papad
• Fresh lemon wedges

Instructions

Rinse and soak. Rinse rice and moong dal together until the water runs clear. After that, soak for 15 minutes and then drain.

Prepare the base. Heat ghee in a pressure cooker or heavy-bottomed pot, then add the cumin seeds, cloves, and cinnamon, and let them sizzle for 30 seconds.

Add aromatics. Add the green chilies and grated ginger. After that, sauté for 30 seconds until fragrant.

Cook the khichdi. Add drained rice and dal. Sauté for 2 minutes.

Add turmeric, salt, and vegetables if using. Mix everything, then add water and stir.

Pressure cook or simmer. In a pressure cooker, cover it and cook for 3 whistles (approximately 12 minutes).

In a regular pot, bring to a boil, then reduce the heat, cover, and simmer for 25-30 minutes until rice and dal are soft and mushy.

Serving is simple. Fluff with a fork, and serve hot with kadhi, yogurt, pickle, and papad.

The consistency should be soft and slightly porridge-like.

Step 2

Adjusting the rice-to-dal ratio is totally based on preference; equal portions make it lighter.

Ghee is a must – it is the most beneficial and most highlighted layer of flavour.

Make sure the khichdi is soft and mushy; it should not be dry or separate.

Add extra water if you are looking for a more porridge-like consistency.

An airtight container in the refrigerator for up to 3 days is fine, just add extra water when reheating.

10. Surati Papdi (Fresh Green Beans Curry)

This is a unique and mildly spiced Gujarati curry with hyacinth beans, valor papdi, or tender surati papdi beans.

The fresh beans are cooked in a coconut and peanut spice mix. If you can’t find fresh papdi, use frozen or even substitute with lima beans.

Ingredients

• 2 cups shelled Surati papdi (valor papdi/hyacinth beans) (fresh or frozen)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 10-12 curry leaves
• 2 green chilies, slit
• For the Masala:
• 1/2 cup coconut, fresh (grated)
• 2 tablespoons peanuts (roasted)
• 1 tablespoon sesame seeds
• 1 teaspoon coriander seeds
• 2 green chilies
• 1 tablespoon ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon jaggery
• Salt

Additional:

• 1/2 cup water
• Fresh cilantro, for garnish

Instructions

Step 1

Make the masala paste by blending coconut, peanuts, sesame seeds, coriander seeds, green chilies, ginger, turmeric, jaggery, and salt, adding a little water, if necessary, to form a smooth paste.

Prepare the tempering system by heating oil in a pan.

When the oil is hot, add the mustard seeds and once they start to splutter, add the cumin seed, asafoetida, curry leaves, and green chilies, and sauté for 30 seconds.

Add the shelled papdi beans, and sauté for 2-3 minutes.

If using fresh beans, they may need to be parboiled first until tender.

Add the coconut-peanut masala paste, and mix to thoroughly coat all the beans. Sauté for 3-4 minutes.

Step 2

Combine the ingredients and allow the mixture to rest.

Next, add the appropriate amount of water, combine, and heat till the mixture boils.

Afterwards, lower the heat, and cover the pot.

Let everything simmer for a duration of ten to twelve minutes, and this will allow the beans to become soft while the gravy thickens.

Before serving, ensure that the gravy is well seasoned, adding salt to taste.

Once the gravy is to your satisfaction, add chopped cilantro, and for the full meal, accompany the dish with roti or rice.

For the most flavor, use the fresh version of papdi. However, the frozen version is adequately suitable for use.

For your masala paste, ensure that it is smooth. Also, it should give off a fragrance.

Cooking the beans requires careful attention. They should feel slightly firm to the bite, and they should not become soft.

Potatoes or sweet potatoes may be added to the meal to make it thicker.

Once it has been placed in a container, it may be placed in the fridge for a maximum of three days.

The flavor will improve the longer it stays in the fridge.

Common Questions

Is it possible to make these recipes vegan?

Diary may be replaced with plant-based alternatives, and ghee may be substituted with oil.

Most recipes in Gujarati cuisine are already vegetarian, and they can be modified to become vegan as well.

The taste will be as complex and delicious as the original.

Are Gujarati recipes always sweet?

Not always, but several Gujarati recipes contain sweetness, primarily to balance the spices.

The sweetness is jaggery, which mellows the flavor and is relatively balanced. However, sweetness is always adjustable according to your taste.

What are the most important spices in Gujarati cooking?

Every Gujarati kitchen has the fundamentals, which are turmeric, cumin, coriander, mustard seeds, asafoetida, curry leaves, and dried red chilies, along with a few others, garnished with most spice mixes, sesame seeds, and the fresh ginger-chili mash.

These spice blends are the most common ingredients in Gujarati cooking.

Where do I find toor dal and methi leaves?

Toor dal and methi leaves, as well as many other ingredients, can be found in Indian grocery stores.

Several other ingredients can be bought online from Amazon and spice shops.

Fenugreek leaves (methi) can be found fresh in the produce section of Indian stores and are also available frozen.

Conclusion

These ten healthy Gujarati recipes serve as a reminder of the wholesome ingredients, colorful spices, and delicious tastes that make everyday cooking uplifting.

Sharing is caring!