Jowar Bhakri, Alsande Tondak and Onion Salad

Ingredients

• 1 cup Black Eyed Peas (Dried)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 1 medium Onion (Thinly sliced, for masala)
• 1.5 tbsp Coriander Seeds
• 5 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.5 tsp Black Peppercorns
• 4 pcs Cloves
• 1 inch Cinnamon Stick
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 2 tbsp Vegetable Oil (Divided use)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Jaggery (Grated or powdered)
• 1.5 tsp Salt (Divided use)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 4 cups Water (For cooking beans, grinding, and adjusting curry)

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Wash the black-eyed peas and soak them in plenty of water for 6-8 hours or overnight.
   • Drain the soaking water. In a pressure cooker, combine the soaked peas, 2 cups of fresh water, and 0.5 tsp of salt.
   • Pressure cook on medium heat for 3-4 whistles, or until the peas are tender but still hold their shape. Set aside, reserving the cooking water.
2. 2

   Roast the Masala Ingredients

   • Heat 1 tsp of oil in a pan over medium-low heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until fragrant.
   • Add the sliced onion and sauté for 4-5 minutes until it softens.
   • Add the grated coconut and roast on low heat, stirring continuously for 8-10 minutes, until it turns a deep, uniform golden brown. This step is crucial for the flavor.
   • Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted mixture to a high-speed blender or grinder jar.

Ingredients

• 2 pcs sweet onion (medium, thinly sliced into rings)
• ice cubes (for soaking)
• 4 cup water (cold, for soaking)
• 2 tbsp apple cider vinegar
• 0.5 tsp paprika (for color)
• 0.5 tsp sugar (to balance tanginess)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Prepare the onions

   • Peel the sweet onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for crispness

   • Add ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4

   Season and toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Drizzle with apple cider vinegar and sprinkle with paprika, sugar, black pepper, and salt.
   • Add the chopped fresh parsley.
   • Toss gently until the rings are evenly coated.
5. 5

   Serve immediately

   • Serve the onion salad immediately to enjoy its maximum crispness and fresh flavor.
   • It is an excellent topping for burgers, hot dogs, and grilled chicken sandwiches.