Goan Dal Toy, Ukda Tandul and Tambdi Bhaji

Ingredients

• 2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
• 4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
   • Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
   • After soaking, drain all the water from the rice using a fine-mesh sieve.
2. 2

   Pressure Cook the Rice

   • Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
   • Give it a gentle stir to combine the ingredients.
   • Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3. 3

   Rest and Fluff

   • After the second whistle, turn off the heat completely. Do not try to open the cooker.
   • Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
   • Once the pressure has fully subsided, carefully open the lid.
   • Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4. 4

   Serve

   • Let the rice sit for another 2-3 minutes before serving.
   • Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.

Ingredients

• 500 g Red Amaranth Leaves (About 1 large bunch, washed and chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 5 cloves Garlic (Finely chopped)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.

2. 2

   Prepare Tadka: Heat oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped garlic and slit green chilies. Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.

4. 4

   Cook the Bhaji: Add the turmeric powder and give it a quick stir. Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.

5. 5

   Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.

6. 6

   Garnish and Serve: Once the leaves are tender, uncover the pan. Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.