Goan Red Rice, Goan Dal, Bhendi Sukhem, Konkani Solkadi and Roasted Papad

Ingredients

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 4 cup Water (3 cups for cooking dal, 1 cup for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 1 cup Coconut Milk (thick or full-fat)
• 3 whole Green Chilies (slit lengthwise)
• 4 petals Kokum (dried)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal under running water until the water runs clear. Drain completely.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or the back of a spoon to mash the dal into a smooth, creamy consistency.
2. 2

   Simmer with Coconut Milk and Kokum

   • Place the cooker with the mashed dal back on the stove over low-medium heat.
   • Pour in the thick coconut milk, and add the slit green chilies, kokum petals, and salt. Stir gently to combine.
   • Add the remaining 1 cup of water, or more, to achieve your desired consistency. The dal should be flowing but not watery.
   • Bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 500 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated. Frozen and thawed can be used as a substitute.)
• 1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in 1/4 cup warm water and strained)
• 1 tbsp Jaggery (Grated or powdered)
• 4 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Kashmiri variety recommended for color)
• 1.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (As needed, for simmering)

Instructions

1. 1

   Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy dish. Trim the tops and tails, then chop the okra into 1-inch thick rounds. Set aside.

2. 2

   Shallow-Fry the Okra: Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, slightly browned at the edges, and the sliminess has completely disappeared. Remove the fried okra from the pan and set it aside on a plate.

3. 3

   Prepare the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.

4. 4

   Sauté Aromatics and Spices: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for about a minute until the raw smell of the spices disappears.

5. 5

   Combine and Finish: Add the grated coconut and sauté for 2-3 minutes until it's lightly toasted and aromatic. Return the fried okra to the pan. Add the tamarind paste, grated jaggery, and salt. Gently toss everything together to ensure the okra is evenly coated with the masala.

6. 6

   Simmer and Serve: If the mixture appears too dry, sprinkle 2-3 tablespoons of water. Cover the pan with a lid and let it cook on low heat for 5-7 minutes. This allows the okra to absorb all the sweet, sour, and spicy flavors. Serve the Bhendi Sukhem hot as a side dish with Goan fish curry rice or with chapatis.

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.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.