Anda Curry, Phulka and Matki Usal

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 2.5 cup Sprouted Moth Beans (Yielded from about 1 cup of dry moth beans)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 2 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tbsp Goda Masala (key for authentic Maharashtrian flavor)
• 2 cup Water (use hot water for best results)
• 1.25 tsp Salt (adjust to taste)
• 0.5 tsp Jaggery (grated, or substitute with sugar)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the sprouts. If starting with dry moth beans, rinse and soak them overnight. The next day, drain the water, tie the beans in a damp muslin cloth, and keep in a warm place for 1-2 days until sprouts appear. Once sprouted, rinse them gently before cooking.

2. 2

   Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy. Add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring constantly.

5. 5

   Add the rinsed sprouted moth beans to the pan. Stir gently to coat them with the masala. Pour in 2 cups of hot water and add salt. Bring the mixture to a boil.

6. 6

   To cook, either cover the pan and simmer on low heat for 15-20 minutes, or pressure cook for 2 whistles on medium heat. The sprouts should be tender but not mushy.

7. 7

   Once cooked, stir in the grated jaggery and fresh lemon juice. Let it simmer for another minute for the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.