Dali batto (GSB Konkani style vegetable khichidi)
Immerse yourself in the delightful flavors of Dali Batto, a cherished GSB Konkani-style vegetable khichadi that embodies the essence of traditional Konkani cuisine. This heartwarming dish brings together an array of vegetables, aromatic spices, and cooked toor dal, creating a wholesome and comforting meal. The combination of tender vegetables, creamy dal, and fragrant rice, all seasoned with a blend of spices, offers a symphony of taste and textures. Enjoy the rich and authentic flavors of Dali Batto, served with a garnish of fresh cilantro leaves for that final touch of freshness. This recipe captures the soulful essence of Konkani cooking and is sure to become a beloved addition to your dining table. Experience the cultural heritage of GSB Konkani cuisine with this delightful Dali Batto, a true celebration of traditional flavors and nourishment.
“Dali Batto” is an authentic Konkani recipe that my grandmother used to make, and we used to enjoy it with “hing” (asafoetida) chutney and “kajur che gojju” (dates chutney). This was simply a comfort food that was cherished in my home.
How to make Dali batto :
Start by cooking the dal and setting it aside. Next, prepare the required ingredients for the “Dali Batto.” Proceed to make the “thadaka,” then partially cook the vegetables. Add the cooked dal and rice. Cooking the rice in the dal imparts a delightful creamy taste to the “Dali Batto.” Lastly, garnish with freshly chopped coriander leaves.
Serving suggestion for Dali batto:
Indulge in this dish alongside “hinga” (asafoetida) chutney and “khajra gojju” (dates and tamarind chutney) for a complete culinary experience.
Dali Batto
Ingredients
- Oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of hing asafoetida
- 2-3 green chilies finely chopped
- A few curry leaves
- 1 medium-sized potato diced
- A few beans cut into 1/2-inch pieces
- 1 carrot diced
- 1 small eggplant diced
- 1 medium zucchini diced (optional)
- Water
- Salt to taste
- 4 tbsp fresh coconut grated
- 1 cup cooked toor dal pigeon pea lentils
- 2 cups rice Short grain rice
- 1/2 tsp jaggery optional for a subtle sweetness
- Fresh cilantro leaves for garnish
Instructions
- In a large pot or pressure cooker, heat oil over medium heat. Add mustard seeds and let them splutter.
- Next, add cumin seeds and a pinch of hing (asafoetida) to the pot, releasing their aromatic flavors.
- Toss in finely chopped green chilies and curry leaves, sautéing them for a minute to infuse the oil with their spice and fragrance.
- Add the diced potato, beans, carrot, eggplant, and zucchini to the pot, mixing them well with the tempered spices.
- Pour enough water into the pot to cover the vegetables, season with salt to taste, and let the vegetables cook until tender. Cover the pot with a lid to speed up the cooking process.
- Once the vegetables are cooked, add grated fresh coconut and cooked toor dal to the pot, blending the flavors and adding creaminess to the dish.
- Now, add the rice to the pot, stirring it gently with the vegetables and dal mixture.
- Pour in enough water to cook the rice, ensuring that the kichadi has a moist and slightly creamy consistency. You can adjust the water quantity based on the desired thickness of the kichadi.
- Optional: For a subtle sweetness, add a half teaspoon of jaggery to balance the flavors. This step is entirely optional and can be omitted if you prefer a savory taste throughout.
- Cover the pot and let the kichadi cook on low heat until the rice is fully cooked and the flavors have melded together, creating a harmonious blend of tastes.
- Once the Dali Batto is ready, garnish with fresh cilantro leaves for a burst of herbal aroma and a touch of freshness.
