Goan Dal Varan, Chapati and Tondli Sukhem

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

• 500 g Tondli (Washed, ends trimmed, and sliced lengthwise into quarters)
• 2 tbsp Coconut Oil
• 1 medium Onion (Finely chopped)
• 1 tsp Mustard Seeds
• 0.5 tsp Turmeric Powder
• 1 cup Fresh Coconut (Tightly packed, freshly grated)
• 4 whole Dried Red Chillies (Preferably Goan or Byadgi variety, adjust to spice preference)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in 2 tbsp warm water)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.25 cup Cashews (Broken into pieces)
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For cooking the tondli, plus 1-2 tbsp for grinding masala)

Instructions

1. 1

   Prepare the Masala Paste

   • In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, and cumin seeds for 1-2 minutes until they become fragrant. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely for about 5 minutes.
   • Transfer the cooled spices to a grinder jar. Add the grated fresh coconut and tamarind paste.
   • Grind to a coarse, crumbly paste. Add 1-2 tablespoons of water only if necessary to help the mixture blend. The paste should not be smooth. Set aside.
2. 2

   Sauté and Cook the Tondli

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Add the sliced tondli, turmeric powder, and salt. Stir well to ensure the tondli is evenly coated with the spices.
   • Sprinkle ¼ cup of water over the tondli, reduce the heat to low-medium, cover the pan, and cook for 10-12 minutes. Stir occasionally to prevent sticking. The tondli should be tender but retain a slight crunch.