Goan Red Rice, Jackfruit Bhaji and Goan Dal

Ingredients

• 500 g Raw Jackfruit (peeled and cut into 1-inch cubes)
• 1 tsp Vegetable Oil (for oiling hands and knife)
• 0.5 cup Water (for pressure cooking)
• 0.5 tsp Turmeric Powder (divided)
• 1.25 tsp Salt (divided, or to taste)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 150 g Onion (finely chopped (about 1 large))
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Goda Masala
• 2 tbsp Fresh Coconut (freshly grated, for garnish)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Prepare the Jackfruit: Apply 1 tsp of oil to your hands and knife to prevent the sticky sap from adhering. Carefully peel the green skin, remove the hard central core, and cut the jackfruit into 1-inch cubes. Rinse the cubes thoroughly under running water.

2. 2

   Pressure Cook the Jackfruit: In a pressure cooker, combine the jackfruit cubes, 0.5 cup of water, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt. Secure the lid and cook on high heat for 1 whistle. Reduce the heat to low and simmer for 2-3 minutes. Turn off the heat and allow the pressure to release naturally. Drain any excess water and set the cooked jackfruit aside.

3. 3

   Prepare the Masala Base: Heat 2 tbsp of oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds and asafoetida, and sauté for 30 seconds until fragrant.

4. 4

   Sauté Aromatics: Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.

5. 5

   Add Spices: Lower the heat and add the remaining 0.25 tsp turmeric powder, red chilli powder, and goda masala. Stir continuously for about 30-40 seconds to prevent the spices from burning.

6. 6

   Combine and Cook: Add the pressure-cooked jackfruit to the pan along with the remaining 0.75 tsp salt. Gently mix everything together, ensuring the jackfruit pieces are well-coated with the masala. If the mixture seems too dry, you can sprinkle 1-2 tablespoons of water.

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)