How to make Keoti Dal - A popular Gujarat dish - made from a combination of various dals.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Gujarati

Course : Dals and Kadhis

Keoti Dal

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Keoti Dal checkout Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Dal, Mooli Ki Kadhi, Chatpati Moong Daal, Dahi Ki Kadhi.