Dal Toi, Goan Coconut Rice, Egg Bhurji and Mango Pickle

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

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.

Ingredients

• 1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
• 2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
• 0.75 cup Salt (Use non-iodized or sea salt for best results)
• 5 tbsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Turmeric Powder
• 4 tbsp Fennel Seeds (Also known as Saunf)
• 4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
• 2 tbsp Fenugreek Seeds (Also known as Methi Dana)
• 2 tsp Nigella Seeds (Also known as Kalonji)
• 1 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Mangoes (Day 1)

   • Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
   • Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
   • Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
   • Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2. 2

   Dry the Mangoes (Day 2)

   • After 24 hours, drain all the water released by the mangoes. You can discard this brine.
   • Spread the mango pieces in a single layer on a clean cloth or a large tray.
   • Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3. 3

   Prepare the Spice Mix and Oil

   • While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.