Egg Drop Curry, Puran Poli and Kachumber Salad

Ingredients

• 1.5 cup Chana Dal
• 1.5 cup Jaggery (grated or powdered)
• 3 cup Water (for pressure cooking dal)
• 1 tsp Cardamom Powder
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Dry Ginger Powder
• 2 cup Atta
• 0.5 cup Maida
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 0.5 cup Ghee (divided for filling, dough, and cooking)
• 0.25 cup Rice Flour (for dusting)

Instructions

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
   • Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2. 2

   Prepare the Puran (Filling)

   • In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
   • Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
   • The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
   • Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
   • Allow the puran mixture to cool down completely to room temperature.
   • Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.