Unique Traditional Gujarati Dakho

Name: Unique Traditional Gujarati Dakho
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 27 type of vegetables : 1 small potato; 1 small eggplant; 1 tomato; 1/ 2 cucumber; 1/2 carrot; 1/4 cup cabbage; 2 tbsp peas; 1" ginger; 50 grm bottle gourd; 2 tbsp cauliflower; 1 tbsp cluster beans; 2 Lady finger; 1 bitter gour; 2 ridge gourd; 1" redish; 4 green bean; 1/2 sweet potato; 1/4 small beetroot; 50 grm pumpkin; 1/4 capsicum; 3 broad bean; 50 grm Turnip; 50 grm suran; 1 piece Drumstick; 4 French beans; 50 grm Papdi; 50 grm Spinach; 50 grm Amaranth leaves; 50 grm Fenugreek; 50 grm (Luni): Purslane

Ketki Dave @ketki_10

Ahmedabad

DAKHO is a unique traditional Gujarati dish that is made only once a year in some households, specifically on the day of Janmashtami. There is a belief that this dish will not have the same unique and exceptional flavor if it is prepared on any other day of the year.
The dish is a flavorful and highly delicious mixed vegetable stew, created by combining dakho, patrali, and Gujarati dal. This blend results in a unique, savory, and truly special meal.
KRUSHNA JANMASHTAMI DAY SPECIAL
DAKHO
#FA
#Week-2Janmashtami&independceDaySpecial
#janmastamiSpecial
#cookpadindia
#JanmashtamiSpecialDakho
#cookpadindia

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Ingredients

1 hour

10 servings

27type of vegetables : 1 small potato
1small eggplant
1tomato
1/ 2 cucumber
1/2 carrot
1/4 cupcabbage
2 tbsppeas
1"ginger
50 grm bottle gourd
2 tbspcauliflower
1 tbspcluster beans
2Lady finger
1bitter gour
2ridge gourd
1" redish
4green bean
1/2 sweet potato
1/4small beetroot
50grm pumpkin
1/4 capsicum
3broad bean
50 grm Turnip
50 grm suran
1 pieceDrumstick
4French beans
50 grm Papdi
Leafy greens :
50 grm Spinach
50 grm Amaranth leaves
50 grm Fenugreek
50 grm (Luni): Purslane
50 grm Red Amaranth leaves
50 grm Radish leaves
50 grm chili
Dal for DAKHO :
1 bowl pigeon pea lentils
1 tablespoonchickpea lentils
While boiling the Dal :
200 grmyam
3 piecesdrumstick
200 grm pumpkin
20fenugreek seeds
2cloves
1" cinnamon
1" ginger
2green chilies
Salt to taste
1 tbspred chili powder
1 tbspcoriander- cumin powder
1/2 tsp Turmeric
1 tablespoonoil for tempering
1/2 tspmustard seeds
1/2 teaspooncumin seeds
1 sprigcurry leaves
1dried red chili
1 teaspoonasafoetida
1 teaspoon methiya no masalo

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Steps

1 hour

1

Cook both the lentils, yam, drumstick, pumpkin, ginger, green chilies, cloves, cinnamon, and fenugreek seeds together in a pressure cooker.
2

Meanwhile, in a separate pan, heat oil. Once the mustard seeds splutter, sauté the crushed ginger and green chilies. Then, cover and let all the vegetables cook on low heat.
3

Meanwhile, blend the cooked lentils until smooth, add peanuts, and transfer the mixture to a large pot. Add spices and bring to a boil. In the pan with the vegetables, add the remaining spices. Once the vegetables are partially cooked, add all the leafy greens and cook until done, then turn off the heat.
4

Once the lentils are boiling, heat oil in a small pan. When the mustard seeds splutter, add cumin seeds, asafoetida, and methiya no masalo, and temper the lentils. Now add the Half of (Half for PATARALI SABJI) vegetables to the tempered lentil mixture and let it boil. Once the aroma spreads all around, turn off the gas.
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