Aloo Bhaji, Goan Dal and Goan Poee Bread

Ingredients

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 4 cup Water (3 cups for cooking dal, 1 cup for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 1 cup Coconut Milk (thick or full-fat)
• 3 whole Green Chilies (slit lengthwise)
• 4 petals Kokum (dried)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal under running water until the water runs clear. Drain completely.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or the back of a spoon to mash the dal into a smooth, creamy consistency.
2. 2

   Simmer with Coconut Milk and Kokum

   • Place the cooker with the mashed dal back on the stove over low-medium heat.
   • Pour in the thick coconut milk, and add the slit green chilies, kokum petals, and salt. Stir gently to combine.
   • Add the remaining 1 cup of water, or more, to achieve your desired consistency. The dal should be flowing but not watery.
   • Bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 1.5 cup atta
• 0.5 cup maida
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water (around 110°F or 43°C)
• 0.5 cup wheat bran (for coating)
• 1 tsp oil (for greasing)

Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.

2. 2

   Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.

3. 3

   Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.

4. 4

   Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.

5. 5

   Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.

6. 6

   Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.