Kutchi & more · From other cooks · Kutchi Bhatia
Lachko (Kathan) Dal
Thick churned toor dal
A thick, smooth, porridge-like toor dal from the Kutchi Bhatia kitchen. The cooking water is kept to make osaman.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Simmer the dal in the water with the ginger and turmeric until soft.
Strain off the liquid and keep it for osaman.
Churn the dal smooth. Temper it with the ghee and hing, add salt and simmer for about until it is as thick as porridge.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Rice with kadhi or osaman.
Recipes mentioned here
Nutrition
EstimatedPer serving
240 kcal
- Protein
- 13 g
- Carbohydrate
- 38 g
- Fat
- 4 g
The recipe serves 4–6.
Whole recipe
1,180 kcal
- Protein
- 66 g
- Carbohydrate
- 191 g
- Fat
- 20 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Rushina Munshaw Ghildiyal, “Jumaelay Halo! Kutchi Bhatia Cuisine”.
See the original recipe