For Daal : Take a bowl.Wash yellow pigeon Peas 2-3 times with water.
Now soak the peas for half hour.
After that take a pressure cooker.
Add socked peas into it and add 2 cups of water
Close the pressure cooker and place it on stove.
Cook it until 3 whistles.
After that turn off the gas.
Let the pressure cooker cool down.
Take the cooked peas into one bowl.
And mesh it properly or blend it.
Now take a pan.
Add oil.
Add mustard seeds and cumin seeds.
Let pop up the seeds.
After that add pinch of asafoetida.
add Ginger Chilli paste.
also add tomato and mix it well.
cook it for 2 minutes.
now add salt, red chilli powder, turmeric powder and coriander powder.
Mix it well.
Add cooked peas and combine it well.
add water is required.
cook it for 5 minutes.
now add lemon juice and sugar.
mix it well.
cook it for 2 minutes again.
now ticket Tadka pan.
add oil.
add dry Red Chillies and curry leaves.
cook until red chilli changes the colour.
Pour tadka on daal.
Daal is ready.
Keep it aside.
For Curry:take a bowl.
add buttermilk.
also add gram flour.
Combine it well.
make sure that will be no lumps.
Now heat some oil in pan.
add cumin seeds.
Let them pop.
Now add Pinch of asafoetida.
Also add curry leaves, bay leaf and red chilli.
Let red chilli changes the colour.
After that add green chilli and ginger paste.
Saute it well.
Now add buttermilk and gram flour mixture.
Cook it for 2 minutes.
Add coriander powder, salt and mix it well.
Add Drumsticks.
Also add jaggery and combine it well.
Cook it for 5 minutes.
Turn off the flame.
Keep aside.
for rice : Take a large bowl.
Add rice into it.
Wash it 2-3 times with water.
After that soak it for 20 minutes.
Meanwhile take a pen and at two Cups water.
Let the boil water until rice soaked down.
After that add soaked rice into it.
Add salt and lemon juice.
Cook it for 10-15 minutes.
After that take it in one bowl and keep aside.
For Aloo Matar Sabji: Take a pan.
Heat some oil.
Add cumin and mustard seeds.
Let them pop up.
After that add pinch of asafoetida.
Add ginger garlic paste and green chilli paste.
Saute well.
Now add potatoes.
Saute for 5 minutes.
After that add red chilli powder, turmeric powder, coriander powder, salt and garam masala powder.
Mix it properly.
Also add boiled Green peas.
Add little water and mix it well.
Cover the pan.
Cook it for 10 minutes.
Add kasuri Methi and cook it for 1 to 2 minutes.
After that turn off the flame.
Take the Sabji in one bowl and keep it aside.
For Gravy chana masala sabji:Take a pressure cooker.
Add two cups water and Brown chickpeas.
Cook until 3-4 whistles.
Now take a pan.
Heat some oil.
Add Pinch of asafoetida.
Also add ginger garlic paste and green chilli paste.
Saute it well.
Add red chilli powder, coriander powder, turmeric powder, salt and garam masala powder.
Mix it well.
Now add curd and mix it well.
Add Little water.
Now cook it for 5 minutes.
After that add cooked chickpeas.
Also add kasuri methi.
Mix well.
Cover for pan and cookies for 8 to 10 minutes.
After that take it in one bowl and keep aside.
for ringna no odo (baigan ka bharta)
Take brinjal and using knife make some random cuts.
Grease oil.
And on Barbecue stand cook it until skin black.
Let it cool down.
After that peel off the skin.
Now must it well using knife.
Heat oil in pan.
Add master seats and let them popup.
Add Pinch of asafoetida.
Add ginger garlic and green chilli paste.
Saute it well.
Add onions and cook until it becomes pink.
Now add tomatoes.
Saute well.
cook it for 2 minutes.
Add red chilli powder, turmeric powder, coriander powder and salt to taste.
Mix it well.
Add mashed brinjal.
Saute well.
Add lemon juice and cook it for 5 to 8 minutes.
Turn off the flame.
Take it in one bowl.
And keep it aside.
for Khaman
Take a bowl.
add gram flour, lemon juice, curd, salt, Ginger Chilli paste, and yogurt.
Make a smooth Better.
Make sure that will be no lumps.
Now take a Dhokla maker and poor the water and half lemon slice in to it.
Preheat it for 5 to 8 minutes.
And for the better.
Place it in steamer for 10 to 15 minutes.
After that check it with the help of knife.
If knife comes out clean then, is totally cook otherwise again cook it for 5 minutes.
After taking out the plate let it cool down.
Now take a tempering pan.
Add oil and mustard seeds.
After that add Pinch of asafoetida.
add curry leaves, sesame seeds and green chillies.
Saute it well.
now add sugar and water.
Let sugar dissolve into mixture.
Boil it for 3 to 4 minutes.
After that turn off the flame.
Now pour the mixture on khaman plate.
Cut the khaman into square pieces.
for gulab Jamun
Take a pan.
Add water and sugar.
Cook until stir consistency.
Add Saffron and cardamom powder.
Mix it well.
There should be no thread formation in sugar syrup.
Turn off the flame and keep aside.
Now take a bowl.
Add milk powder, all purpose flour, salt, baking powder, curd and water is require.
Kneed a dough.
Make small balls from it.
Now heat oil in a frying pan.
After heating oil fry the jamnun.
Fry it until golden brown.
Take it in one plate.
Let balls cool down.
After that add balls into sugar syrup.
Gulab Jamun is ready.
for rotla
Take a bowl.
Add water and dissolve salt into it.
Add millet flour.
Kneed a dough.
Kneed it for 5 minutes.
Now on chopping board take the dough.
Using hand make the rotla flatten the dough.
Shock the hand in water if require.
Now hit the earthen tawa.
Place the rotla on to it.
Cook it completely both sides.
Pour the ghee on it and Grease it well.
Keep aside.
Traditional Gujarati Thali is ready to be serve.
