Dim er Chop, Jhal Muri and Ghugni

Ingredients

• 4 cup Muri (Also known as puffed rice)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (deseeded and finely chopped)
• 1 medium Potato (boiled and finely diced)
• 1 small Cucumber (finely chopped)
• 2 whole Green Chili (finely chopped, adjust to taste)
• 1 cup Chanachur (A Bengali savory mix, or use Bombay mix)
• 0.5 cup Sev (for garnish)
• 0.25 cup Roasted Peanuts
• 2 tbsp Mustard Oil (raw and pungent is essential for authentic flavor)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Chaat Masala
• 0.5 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Salt (adjust to taste, as chanachur is salty)

Instructions

1. 1

   In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.

2. 2

   In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.

3. 3

   Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.

4. 4

   Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.

5. 5

   Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.

6. 6

   Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.

Ingredients

• 1.5 cup Dried Yellow Peas (Soaked overnight and drained)
• 1 large Onion (Finely chopped)
• 2 medium Tomatoes (Pureed)
• 3 tbsp Mustard Oil
• 1.5 tbsp Ginger Garlic Paste
• 3 pcs Green Chilies (Slit lengthwise)
• 1 pcs Bay Leaf
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.75 tsp Turmeric Powder (Divided into 1/4 tsp and 1/2 tsp)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (Divided, adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 4 cup Water (For pressure cooking)
• 3 tbsp Cilantro (Freshly chopped, for garnish)
• 1 pcs Lemon (Cut into wedges, for serving)

Instructions

1. 1

   Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.

2. 2

   Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.

3. 3

   While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.

4. 4

   Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.

5. 5

   Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.

6. 6

   Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

7. 7

   Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.

8. 8