Breadfruit Sukhem, Dal Varan and Goan Coconut Rice

Ingredients

• 1 cup Toor Dal (Also known as arhar dal or split pigeon peas)
• 4 cup Water (3 cups for cooking and 1 cup for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated or powdered)
• 2 tbsp Ghee (Clarified butter)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Dal: Rinse the toor dal under running water 2-3 times until the water runs clear. For faster cooking, you can soak the dal in 2 cups of water for 30 minutes, then drain completely. This step is optional but recommended.

2. 2

   Pressure Cook the Dal: Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and hing. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Turn off the heat and allow the pressure to release naturally, which takes another 10 minutes.

3. 3

   Mash to a Creamy Consistency: Once the pressure has fully released, open the cooker. Use a whisk or an immersion blender to mash the cooked dal until it is completely smooth and creamy. This step is crucial for achieving the authentic, velvety texture of Varan.

4. 4

   Simmer and Season: Place the cooker back on the stove over low heat. Add salt, grated jaggery, and about 1 cup of warm water to adjust the consistency to your liking. It should be like a thick, flowing soup. Stir well until the jaggery dissolves completely.

5. 5

   Final Simmer: Let the dal simmer gently for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent it from sticking to the bottom of the cooker.

6. 6

   Finish and Serve: Turn off the heat. Stir in the ghee until it melts and is fully incorporated into the dal. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and a side of lemon wedge.

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7