Besan jo Cheelo, Tamarind Chutney and Dahi

Ingredients

• 100 g Tamarind (Seedless block is preferred)
• 125 g Jaggery (Grated or powdered for easy melting)
• 2 cup Water (Hot, for soaking)
• 1 tsp Roasted Cumin Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Garam Masala
• 0.25 tsp Hing (Optional, for flavor and digestion)

Instructions

1. 1

   Soak the Tamarind

   • Place the block of seedless tamarind in a heatproof bowl.
   • Pour 2 cups of hot (not boiling) water over it.
   • Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2. 2

   Extract the Tamarind Pulp

   • Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
   • Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
   • Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3. 3

   Dissolve the Jaggery

   • Place the saucepan with the tamarind extract on medium heat.
   • Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
   • Bring the mixture to a gentle boil.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.