Eat an Abundance - Recipes from the Novel
To celebrate the publication of Amit Majmudar’s new book The Abundance, we’ve collected some authentic Gujarati recipes to help you experience the tastes and aromas of the novel. A feast for the mind and senses. Take a look at the recipes below, or download a printable version here.
A popular Gujarati snack
1 cup chana daal
Ginger, thumb-sized piece
Green chilies (to taste)
2 cups water
Lemon (to taste)
½ tsp each:
Desiccated coconut, pomegranate seeds, sev, yoghurt, green chutney to serve
- Soak chana daal overnight. In the morning, strain and coarsely grind it with ginger and green chilies to taste.
- Take a non-stick pan and heat ¼–½ cup oil over a medium-high heat.
- Add ½ tsp mustard seeds. Once the mustard seeds start to pop, add the cumin seeds, asafetida, turmeric, sesame seeds, and a few curry leaves.
- Add the daal mixture and pan fry until everything is evenly distributed.
- Add 2 cups water and season to taste.
- Mix well, and add a squeeze of lemon.
- Transfer the mixture to a glass bowl and microwave on high for 15–20 minutes until the daal is soft.
- To serve: sprinkle with desiccated coconut, chopped coriander, sev (fried gram flour noodles), yoghurt, green chutney, and pomegranate seeds, if desired.
Gujarati-style Masala Vegetables
Healthy and tasty, these vegetables are steamed and lightly sautéed
For the masala
¼ cup each:
Peanuts, coarsely ground
Coriander, finely chopped
Green chili, finely chopped (to taste)
1 tsp each:
Coriander-cumin powder (dhana-jeeru)
Salt (to taste)
Aubergine, thinly sliced
Potatoes, thinly sliced
Onions, thinly sliced
- Combine the masala ingredients and mix well.
- Meanwhile, steam the aubergine and potatoes in separate pans.
- Heat one tbsp oil in a large saucepan. Add asafetida and dried red chilli flakes (if desired).
- Add the onions, and sauté lightly.
- Mix in the steamed aubergine and potatoes.
- Sprinkle masala mixture over vegetables.
- Mix well, cover, and cook for 2–3 minutes.
- Garnish with chopped coriander leaves and desiccated coconut, if desired.
Yellow Mung Daal Fry
A hearty and delicious traditional daal
1 cup yellow mung daal
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafetida
½ jalapeno pepper, thinly sliced
(discard seeds for a milder taste)
2–3 cloves garlic
½ stick cinnamon
½ tsp turmeric
Rice, chapattis, and kadhi to serve
- Wash and soak mung daal for 4 hours in a bowl of hot water.
- Drain, and add enough hot water to just cover the daal. Add salt to taste.
- Heat 1 tbsp oil in a small pan.
- Add mustard seeds. When they start to pop, add cumin seeds, asafetida powder, the jalapeno pepper, cloves, cinnamon, and turmeric.
- Pour the oil mixture over the daal and cover.
- Microwave covered on 70% power for 15–20 minutes until daal is cooked. The daal should be soft, but not mushy.
- Garnish with fresh coriander and serve with rice, chapattis, and kadhi.
A yoghurt-based sweet and spicy curry
1 cup yoghurt
2 tbsp gram flour
¼ tsp asafetida
¼ tsp turmeric
1 tbsp sugar
Salt (to taste)
¼ tsp cumin seeds
¼ tsp mustard seeds
1 cinnamon stick
1 tsp grated ginger
2 slit green chilies
1 tbsp ghee (or oil)
4–5 curry leaves, finely chopped
- Combine all of the main ingredients along with 2 cups of water in a bowl and whisk until smooth with no lumps. Season.
- Heat ghee in a saucepan on medium heat.
- Add the mustard seeds and cumin seeds and allow them to pop.
- Stir in the curry leaves, cinnamon, green chillies, and ginger. Gradually, add the yogurt mixture and allow the mixture to come to a boil, whisking it occasionally to prevent curdling and to ensure it stays lump-free.
- Turn the heat to low and simmer uncovered for 10 minutes.
- Turn off heat, garnish with chopped coriander, and serve hot.