Dim Bhaji with Aakhoi

Ingredients

• 1 cup whole wheat grains (Also known as ghau na fada)
• 1 cup curd (Preferably full-fat and slightly sour)
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 0.25 tsp asafoetida
• 10 leaves curry leaves
• 1 inch piece ginger (To be grated or made into a paste)
• 2 pcs green chili (To be minced or made into a paste)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Adjust to your spice preference)
• 1.5 tsp coriander-cumin powder
• 1 tsp jaggery (Grated or powdered)
• 1.5 tsp salt (Adjust to taste)
• 4 cups water
• 2 tbsp coriander leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Wheat

   • Rinse the whole wheat grains thoroughly under running water.
   • Soak the grains in 3-4 cups of water for at least 4 hours, or preferably overnight for the best texture.
   • After soaking, drain the water completely and set the wheat aside.
2. 2

   Prepare the Yogurt Masala

   • In a mixing bowl, whisk the curd until it is smooth and lump-free.
   • Add the turmeric powder, red chili powder, and coriander-cumin powder to the whisked curd.
   • Mix well to form a smooth, spiced slurry. Set this aside.
3. 3

   Make the Tempering (Vaghar)

   • Heat ghee in a 3-liter or larger pressure cooker over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.