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Gujarat · Dinner

100: Complete Dinner Recipes

🍗 Non-veg📊 Medium

Traditional Recipe 37-100: Complete Dinner Recipes recipe

⏱️12 minPrep
🔥18 minCook
🕒30 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make 100: Complete Dinner Recipes

  1. Rinse rice and mung dal separately until water runs clear. Drain well.
  2. Heat oil in heavy-bottomed pot (170°C). Add cumin seeds; sizzle for 10 seconds.
  3. Add asafoetida, then ginger and green chilli. Sauté on medium heat (160°C) for 1 minute until fragrant.
  4. Add rinsed rice and dal, stir on medium heat (160°C) for 3 minutes until grains turn translucent.
  5. Add turmeric, stir for 30 seconds. Add 600ml water and salt. Bring to boil (100°C).
  6. Reduce to low heat (120°C), cover tightly. Simmer for 16–18 minutes until all water absorbed and grains soft.
  7. Turn off heat, keep covered for 3 minutes. Fluff gently with fork.
  8. Top with dollop of thick yogurt and fresh coriander. Serve hot.
  9. Taste: Warm-spiced khichdi with cool yogurt contrast, digestive and light for dinner.
  10. Rinse toor dal well. Add to pressure cooker with 600ml water, turmeric, and salt.
  11. Pressure cook for 3–4 whistles until soft. Blend half for creaminess; leave half whole.
  12. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  13. Add cumin seeds and asafoetida. Sauté for 5 seconds.
  14. Pour tempering into cooked dal, stir well. Add jaggery and red chilli powder.
  15. Simmer on low-medium heat (130°C) for 2–3 minutes. Add lemon juice, stir.
  16. Visual cue: Creamy, thick consistency; oil glisten on surface. Taste: Sweet-sour-spicy balance.
  17. Serve hot with warm rotli, plain rice, or as a side curry. Garnish with fresh coriander.
  18. Aroma: Warm mustard seeds, earthy dal, tangy lemon. Perfect for light, complete dinner meal.
  19. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  20. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 1 minute.
  21. Add onion, cook for 2–3 minutes until soft. Add tomatoes, cook for 3 minutes until soft and juicy.
  22. Add turmeric, red chilli, coriander powder. Stir for 1 minute to coat.
  23. Add cubed potatoes, stir on medium heat (160°C) for 2 minutes.
  24. Add 300ml water and salt. Bring to boil (100°C), reduce to low-medium heat (130°C). Cover.
  25. Simmer for 20–25 minutes, stirring every 4 minutes, until potatoes completely tender.
  26. Add jaggery and lemon juice. Simmer for 1 minute.
  27. Visual cue: Oil separates at edges; potatoes soft, gravy medium-thick. Taste: Sweet-sour-spicy with creamy potatoes.
  28. Serve hot with warm rotli, yogurt, and pickle. Garnish with fresh coriander for traditional dinner presentation.
  29. Dry okra thoroughly with cloth (prevents sliminess). Chop into 1cm pieces.
  30. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  31. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 1 minute.
  32. Add onion, cook for 2–3 minutes until soft. Add tomatoes, cook for 3 minutes until soft.
  33. Add turmeric, red chilli, coriander powder. Stir for 1 minute.
  34. Add chopped okra, stir continuously on high heat (180°C) for 1–2 minutes to seal and prevent sliminess.
  35. Add 150ml water and salt. Reduce to medium heat (160°C), cook uncovered for 12–15 minutes, stirring every 2–3 minutes.
  36. Visual cue: Okra tender, not slimy; liquid mostly evaporated. Okra slightly caramelized at edges.
  37. Add lemon juice, stir. Taste: Tangy, spicy, with tender okra. Aroma: Warm spices with charred vegetable notes.
  38. Serve hot with rice, rotli, or dal for complete dinner meal. Garnish with fresh coriander.
  39. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  40. Add cumin seeds and asafoetida. Add minced ginger and green chilli, sauté on medium heat (160°C) for 1 minute.
  41. Add onion, cook for 2–3 minutes until soft. Add chopped tomatoes, cook for 3 minutes until soft.
  42. Add turmeric, red chilli, coriander powder. Stir for 1 minute to blend spices.
  43. Add chopped papdi, stir on medium heat (160°C) for 2 minutes to coat with spices.
  44. Add 200ml water and salt. Bring to boil (100°C), reduce to low-medium heat (130°C). Cover.
  45. Simmer for 15–20 minutes, stirring every 3 minutes, until papdi completely tender.
  46. Visual cue: Papdi absorb gravy; tender throughout; gravy medium-thick. Oil separates at edges.
  47. Add lemon juice, stir. Taste: Tangy, spicy, with tender papdi beans. Aroma: Warm cumin and ginger notes.
  48. Serve hot with steamed rice, yogurt, and pickle for complete Gujarati dinner. Garnish with fresh coriander.
  49. Soak eggplant cubes in salted water for 10 minutes (reduces bitterness). Drain and pat dry.
  50. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  51. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 1 minute.
  52. Add onion, cook for 2–3 minutes until soft. Add tomatoes, cook for 3 minutes until soft.
  53. Add turmeric, red chilli, coriander powder. Stir for 1 minute to blend.
  54. Add drained eggplant and potatoes. Stir on medium heat (160°C) for 2–3 minutes to coat.
  55. Add 300ml water and salt. Bring to boil (100°C), reduce to low-medium heat (130°C). Cover.
  56. Simmer for 20–25 minutes, stirring every 3–4 minutes, until both vegetables very tender.
  57. Add jaggery and lemon juice. Simmer for 1 minute.
  58. Visual cue: Vegetables soft, creamy gravy coating both. Oil glisten on surface. Taste: Sweet-sour-spicy, creamy texture.
  59. Serve hot with rice, rotli, and yogurt for balanced dinner. Garnish with fresh coriander.
  60. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  61. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 1 minute.
  62. Add sliced onions, cook on medium-high heat (170°C) for 3–4 minutes, stirring frequently, until onions start to soften and turn translucent.
  63. Add chopped tomatoes, cook for 2–3 minutes until soft.
  64. Add turmeric, red chilli, coriander powder. Stir for 1 minute to blend spices.
  65. Add 100ml water and salt. Reduce to medium-low heat (140°C), cook uncovered for 10–12 minutes, stirring occasionally.
  66. Visual cue: Onions very soft and slightly caramelized; gravy thickens and coats spoon. Liquid mostly evaporated.
  67. Add lemon juice, stir. Taste: Sweet caramelized onions with tangy-spicy flavors. Aroma: Sweet onion with warm spices.
  68. Serve hot with rice, rotli, or as a side curry. Garnish with fresh coriander.
  69. This dish improves with time as flavors deepen; prepare ahead if possible for dinner.
  70. Pierce whole tendli with fork (prevents splitting during cooking) or halve if preferred.
  71. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  72. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 30 seconds.
  73. Add onion, cook for 1–2 minutes until soft. Add chopped tomatoes, cook for 2 minutes until soft.
  74. Add turmeric, red chilli, coriander powder. Stir for 1 minute.
  75. Add whole or halved tendli, gently stir to coat with spices on medium heat (160°C) for 1 minute.
  76. Add 100ml water and salt. Bring to boil (100°C), reduce to low-medium heat (130°C). Cover.
  77. Simmer for 12–15 minutes, stirring gently every 3 minutes, until tendli tender but not burst.
  78. Visual cue: Tendli should be soft when pierced with fork, remaining intact or slightly split. Gravy thin and light.
  79. Add lemon juice. Taste: Slightly tart vegetable with warm spices. Aroma: Delicate vegetable with ginger-spice notes.
  80. Serve hot with rice or rotli. Garnish with fresh coriander. Tender, light curry ideal for dinner.
  81. Rinse mung dal well. Add to pressure cooker with 550ml water, turmeric, and salt.
  82. Pressure cook for 2–3 whistles until soft. Blend half for creaminess if desired.
  83. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  84. Add cumin seeds and asafoetida. Sauté for 5 seconds until fragrant.
  85. Pour tempering into cooked dal. Add red chilli powder, jaggery, and lemon juice. Stir well.
  86. Simmer on low-medium heat (130°C) for 2–3 minutes.
  87. Visual cue: Creamy, pourable consistency; slight oil glisten on surface. Taste: Creamy, sweet-sour-spicy balance.
  88. Aroma: Warm mustard seeds, earthy dal, tangy lemon fusion.
  89. Serve hot with rice, rotli, or as a side curry. Garnish with fresh coriander.
  90. Lighter than toor dal, mung dal is digestive and gentle for evening meal.
  91. Heat oil (170°C). Add mustard seeds; crackle for 10 seconds.
  92. Add cumin seeds and asafoetida. Add ginger and green chilli, sauté on medium heat (160°C) for 30 seconds.
  93. Add onion, cook for 1–2 minutes until soft. Add tomatoes, cook for 2 minutes until soft.
  94. Add turmeric, red chilli, coriander powder. Stir for 1 minute.
  95. Add cubed lauki, stir on medium heat (160°C) for 1 minute to coat.
  96. Add 150ml water and salt. Bring to boil (100°C), reduce to low-medium heat (130°C). Cover.
  97. Simmer for 12–15 minutes, stirring every 3 minutes, until lauki completely soft and tender.
  98. Visual cue: Lauki pieces soft, translucent appearance due to water content. Gravy light and thin. Oil glisten on surface.
  99. Add lemon juice. Taste: Mild, slightly sweet with warm spices. Aroma: Delicate vegetable with ginger notes.
  100. Serve hot with rice or rotli. Garnish with fresh coriander. Light, refreshing curry ideal for summer or light dinners.

Nutrition (approx, per serving)

CaloriesProteinCarbsFatFiber
85 kcal1.6g10.2g4.8g–g

📖 Cultural notes

Each recipe follows the exact structure demonstrated in Recipes 1–10:

Track the macros of 100: Complete Dinner Recipes and 100s of Indian dishes with Nutri Macro India.