Anda Sukke, Jowar Bhakri and Dalithoy

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

Ingredients

• 1 cup Toor Dal (rinsed well)
• 4 cup Water (divided for cooking and adjusting consistency)
• 0.5 tsp Turmeric Powder
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely grated)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil (preferably virgin coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (broken into halves)
• 10 pcs Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal vigorously until it forms a smooth, creamy paste.
   • Place the cooker pot back on the stove over medium heat. Pour in the remaining 1 cup of water (or more) to achieve a thin, soupy consistency characteristic of Dalithoy.
   • Add the slit green chilies, grated ginger, and salt. Stir everything together well.
3. 3

   Simmer and Infuse Flavors

   • Bring the dal to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for 4-5 minutes. This step is crucial for the flavors of ginger and chili to meld into the dal.