Goan Red Rice, Chanyachi Usal and Konkani Solkadi

Ingredients

• 1 cup Kala Chana (dry)
• 3 cup Water (for pressure cooking)
• 0.25 cup Dried Coconut (grated)
• 1 medium Onion (thinly sliced, for paste)
• 5 clove Garlic
• 1 inch Ginger
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1.5 tsp Goda Masala (adjust to taste)
• 1.5 tsp Salt (divided, adjust to taste)
• 1 tsp Jaggery (powdered, optional)
• 1 tsp Tamarind Paste (optional)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Soak and Cook Chickpeas

   • Rinse the black chickpeas and soak them in plenty of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 10 minutes. Allow the pressure to release naturally. The chickpeas should be tender but hold their shape.
2. 2

   Prepare the Vatan (Spice Paste)

   • While the chickpeas are cooking, prepare the paste. Heat a pan over low-medium heat and dry roast the grated coconut until it turns golden brown and aromatic, about 3-4 minutes. Remove and set aside.
   • In the same pan, add 1 tbsp of oil. Add the thinly sliced onion and sauté until it becomes a deep golden brown, about 7-8 minutes. Be patient, as this caramelization is key to the flavor.
   • Add the garlic cloves and ginger to the pan and sauté for another minute until fragrant.
   • Let the roasted mixture cool down completely. Transfer the coconut, onion, ginger, and garlic to a grinder jar. Blend to a smooth paste, adding 2-3 tablespoons of water as needed to help with grinding.
3. 3

   Make the Usal Curry

Ingredients

• 10 pieces Kokum (Dried)
• 1 cup Fresh Coconut (Tightly packed, freshly grated)
• 3 cup Warm Water (Divided for soaking and blending)
• 2 pieces Green Chilli (Adjust to taste)
• 0.5 inch piece Ginger (Peeled)
• 2 pieces Garlic Cloves (Optional, for a pungent flavor)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 pieces Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Kokum Extract: In a bowl, soak the dried kokum pieces in 1 cup of warm water for 20-30 minutes. Once softened, squeeze the kokum with your hands to release all its essence into the water. Strain this liquid into a large mixing bowl and discard the squeezed kokum solids.

2. 2

   Prepare the Coconut Milk Base: In a blender, combine the freshly grated coconut, green chillies, ginger, and optional garlic cloves. Add 1 cup of warm water.

3. 3

   Blend and Extract Thick Milk: Blend the coconut mixture on high for 1-2 minutes until it forms a smooth, thick paste. Place a fine-mesh sieve or a muslin cloth over the bowl containing the kokum extract and pour the coconut paste into it. Press down firmly on the pulp to extract all the thick, creamy coconut milk.

4. 4

   Extract Thin Milk: Return the leftover coconut pulp to the blender. Add the remaining 1 cup of warm water and blend again for 1 minute. Strain this thin milk into the same bowl. Discard the final pulp.

5. 5

   Season the Solkadi: Add salt and optional sugar to the coconut-kokum milk. Stir well with a spoon until everything is completely dissolved. You will see the solkadi turn a beautiful, pale pink color.

6. 6

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the hing and curry leaves, and let them sizzle for another 10-15 seconds until fragrant.