Bhendi Sukhem, Chapati and Goan Dal

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

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)