Name: Hāndvo
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: Serves 6 to 8
Cuisine: Indian
Ingredients: 2 teaspoons cane sugar; 14 fresh curry leaves, torn, optional; ½ teaspoon Eno fruit salt or baking soda; 3 tablespoons neutral oil, such as sunflower, plus more as needed; ¼ teaspoon ground red chili, optional; ¾ teaspoon ground turmeric; ¾ cup (150 g) split chanā dāl; 2 cups (400 g) grated zucchini and yellow squash (1 of each); 1 tablespoon fresh lemon juice; 2½ cups (250 g) shredded cabbage (about ¼ medium head); 2½ teaspoons salt; ¼ teaspoon asafetida; ¼ cup (50 g) split urad dāl; 1½ teaspoons grated ginger; 1¼ cups (200 g) white bāsmati rice; 1 green chili, minced; 1½ tablespoons white sesame seeds; 3 teaspoons black mustard seeds; Green chutney and/or ketchup; 6 garlic cloves, minced (1½ tablespoons), optional

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
1 hr 35

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Hāndvo is a savory Gujarāti cake made from a hearty and satiating blend of rice, lentils, legumes, and vegetables. Like with brownies, you’ll find some people fighting for the crisp edges, while others prefer the tender middle. There are numerous versions of this dish, and each family has its own variation. My aunt Shanta Masi is our family’s resident hāndvo maker, and her recipe was the inspiration for this one. Because the amount of vegetables will affect the texture of t