Gujarati and Maharashtrian cuisines cleverly utilize budget-friendly proteins like lentils, beans, and yogurt in a variety of flavorful and nutritious dishes, often combined with vegetables and spices to create satisfying meals.
Both Gujarati and Maharashtrian cuisines are known for their vegetarian-friendly approaches, making extensive use of affordable protein sources. Here's how they do it:
Lentils and Beans (Dal and Pulses): These are staples. Gujarati cuisine features dishes like *dal dhokli* (lentil soup with steamed wheat cakes) and *moong dal*, while Maharashtrian cuisine boasts *varan bhaat* (plain dal with rice) and *usal* (sprouted bean curry). These dishes are protein-rich and filling.
Yogurt (Dahi): Yogurt is another key ingredient. In Gujarati cuisine, *kadhi* (a yogurt-based soup thickened with gram flour) is a common dish, providing protein and probiotics. Maharashtrian cuisine also uses yogurt in marinades and raitas.
Gram Flour (Besan): Gram flour is used extensively as a binding agent, thickener, and primary ingredient. Gujarati *khandvi* (rolled gram flour snacks) and Maharashtrian *pithla* (a gram flour-based gravy) are excellent examples of how gram flour can be transformed into delicious and protein-rich dishes.
Sprouts: Sprouting lentils and beans increases their nutritional value and digestibility. Both cuisines incorporate sprouts into salads and curries, adding a boost of protein and vitamins.
Combining Proteins: These cuisines often combine different sources of protein, such as lentils and yogurt, or lentils and vegetables, to create complete protein profiles and enhance the nutritional value of the meal.
Soaking lentils and beans overnight before cooking not only reduces cooking time but also improves their digestibility and nutrient absorption, maximizing the benefits of these budget-friendly protein sources.