Anda Curry, Puran Poli and Koshimbir

Ingredients

• 1.5 cup Chana Dal
• 1.5 cup Jaggery (grated or powdered)
• 3 cup Water (for pressure cooking dal)
• 1 tsp Cardamom Powder
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Dry Ginger Powder
• 2 cup Atta
• 0.5 cup Maida
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 0.5 cup Ghee (divided for filling, dough, and cooking)
• 0.25 cup Rice Flour (for dusting)

Instructions

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
   • Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2. 2

   Prepare the Puran (Filling)

   • In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
   • Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
   • The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
   • Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
   • Allow the puran mixture to cool down completely to room temperature.
   • Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.

Ingredients

• 2 medium Cucumber (finely chopped)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped and deseeded)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Roasted Peanuts (coarsely crushed)
• 1 cup Curd (thick and whisked until smooth)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Sugar
• 0.75 tsp Salt (or to taste)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 5 pcs Curry Leaves

Instructions

1. 1

   In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.

2. 2

   Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.

3. 3

   Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.

4. 4

   Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.

5. 5

   Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.