This Gujarathi dish is very similar to bisibela since it contains chappathis, dhal & vegetables. This is a meal by itself.

Tur dhal - ½ cup

Salt, haldi

Peas - ½ cup

Carrots, cut into pea-size cubes - ½ cup

Potatoes cut into the same size - ½ cup

Chopped tomatoes - 1 cup

Slit green chillies - 2-3

Curry leaves - few

Cashew chopped - 1 tbsp

Raisins - 1 tbsp

Chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Tamarind paste - 1 tsp (optional)

Jaggery - lemon size

For chappathis:

Atta - ½ cup

Hing - ¼ tsp

Oil - 1 tbsp

Salt, haldi

To temper:

Oil - 3 tbsp

Cinnamon - 1”

Cloves - 3

Cardamom - 3

Mustard seeds - 1 tsp

Jeera - 1 tsp

To garnish:

Chopped coriander leaves - 2 tbsp

Lightly steam the vegetables.

Pressure cook dhal with haldi & 4 cups of water till very soft & keep aside.

Add salt,haldi,hing and 1 tsp oil to ½ cup atta, and knead well to a soft dough

Keep for 10 mts.

Roll into thin chappathis and cut into 2” by 2” pieces

In a vessel, heat oil for tempering & add spices, mustard seeds, jeera adding each when the previous one is fried.

Add cashews & raisins.

Add chopped tomatoes & green chillies.

Fry well & add curry leaves.

Now add the well mashed dhal, tamarind paste with 1 cup of water, all the masalas, jaggery & salt.

Let boil.

Add the vegetables & 2 cups of water.

When everything boils together, add the (raw) chappathi pieces.

Let everything cook on a low fire.

The consistency should not be thick, but like sambar.

Serve hot with ghee & coriander leaves sprinkled.

Variations:

Use moong dhal instead of tur dhal, omit tamarind & use only tomatoes.

Instead of vegetables raw peanuts can be added.

Tamarind can be avoided & lime juice added after removing from fire.
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