Fried Egg, Varan, Chapati and Vegetable Pickle

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Optional, for a subtle sweetness)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
   • Drain the dal and transfer it to a pressure cooker.
   • Add 2 cups of water, turmeric powder, and hing to the cooker.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2. 2

   Mash and Simmer

   • Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
   • Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
   • Place the cooker back on the stove over low heat.
   • Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
   • Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3. 3

   Serve

   • Turn off the heat. Pour the hot varan into serving bowls.
   • Just before serving, add a generous dollop of ghee to each bowl.
   • Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 250 g Carrot (Peeled and cut into 1-inch batons)
• 250 g Cauliflower (Cut into small florets)
• 250 g Turnip (Peeled and cut into 1-inch pieces)
• 50 g Green Chili (Slit lengthwise, stems removed)
• 1 cup Mustard Oil
• 3 tbsp Mustard Seeds (To be coarsely ground)
• 2 tbsp Fennel Seeds (To be coarsely ground)
• 1 tbsp Fenugreek Seeds (To be coarsely ground)
• 1 tbsp Turmeric Powder
• 2 tbsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Asafoetida
• 3 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar

Instructions

1. 1

   Prepare and Dry the Vegetables

   • Wash all vegetables thoroughly under running water.
   • Cut the carrots, cauliflower, and turnips into uniform, bite-sized pieces. Slit the green chilies lengthwise.
   • Bring a large pot of water to a rolling boil. Blanch the cauliflower and turnips for 2 minutes. Add the carrots and blanch for 1 more minute. The vegetables should be slightly tender but still very crisp.
   • Immediately drain the vegetables in a colander and spread them on a clean, dry kitchen towel or a large tray in a single layer.
   • Let the vegetables air-dry completely. This is a critical step. You can place them in the sun for 3-4 hours or under a ceiling fan for 5-6 hours until no surface moisture remains.
2. 2

   Prepare the Spice Mix and Oil

   • While the vegetables dry, heat a small, dry pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • Once cooled, transfer the roasted spices to a grinder or mortar and pestle and grind them into a coarse powder.
   • In a separate, larger pan, heat the mustard oil over medium-high heat until it reaches its smoking point (you will see faint white smoke). This process removes the oil's raw pungency.