Konkani Pej, Metkut and Vegetable Pickle

Ingredients

• 1 cup Chana Dal
• 0.5 cup Urad Dal (split and skinned)
• 0.25 cup Moong Dal (split and skinned)
• 0.25 cup Short-Grain Rice (Sona Masuri or Ambemohar recommended)
• 2 tbsp Coriander Seeds
• 1 tbsp Cumin Seeds
• 1 tsp Mustard Seeds
• 3 pcs Dried Red Chilies (adjust to your spice preference)
• 1 tsp Turmeric Powder
• 0.5 tsp Hing (asafoetida, use gluten-free if needed)
• 1.5 tsp Salt

Instructions

1. 1

   Dry Roast Lentils and Rice

   • Heat a heavy-bottomed pan or kadai over a low-medium flame. No oil is needed.
   • Add the chana dal and dry roast, stirring continuously for 6-8 minutes until it turns a light golden brown and emits a nutty aroma. Transfer to a large plate or tray to cool.
   • In the same pan, roast the urad dal for 4-5 minutes until it becomes fragrant and pale golden. Add it to the plate with the chana dal.
   • Next, roast the moong dal for 3-4 minutes. It roasts quickly, so watch for a subtle change in color and a pleasant aroma. Transfer to the plate.
   • Finally, roast the rice for 2-3 minutes until the grains puff up slightly and turn opaque white. Add it to the plate with the dals.
2. 2

   Dry Roast the Spices

   • Reduce the flame to low. Add the coriander seeds, cumin seeds, and mustard seeds to the pan.
   • Roast for 1-2 minutes, stirring constantly, until the spices are fragrant and the mustard seeds begin to pop. Be careful not to burn them.
   • Add the dried red chilies and roast for another 30-45 seconds until they are crisp.
   • Turn off the heat and transfer the roasted spices to the plate with the lentils and rice.

Ingredients

• 250 g Carrot (Peeled and cut into 1-inch batons)
• 250 g Cauliflower (Cut into small florets)
• 250 g Turnip (Peeled and cut into 1-inch pieces)
• 50 g Green Chili (Slit lengthwise, stems removed)
• 1 cup Mustard Oil
• 3 tbsp Mustard Seeds (To be coarsely ground)
• 2 tbsp Fennel Seeds (To be coarsely ground)
• 1 tbsp Fenugreek Seeds (To be coarsely ground)
• 1 tbsp Turmeric Powder
• 2 tbsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Asafoetida
• 3 tbsp Salt (Use non-iodized salt for best results)
• 0.25 cup White Vinegar

Instructions

1. 1

   Prepare and Dry the Vegetables

   • Wash all vegetables thoroughly under running water.
   • Cut the carrots, cauliflower, and turnips into uniform, bite-sized pieces. Slit the green chilies lengthwise.
   • Bring a large pot of water to a rolling boil. Blanch the cauliflower and turnips for 2 minutes. Add the carrots and blanch for 1 more minute. The vegetables should be slightly tender but still very crisp.
   • Immediately drain the vegetables in a colander and spread them on a clean, dry kitchen towel or a large tray in a single layer.
   • Let the vegetables air-dry completely. This is a critical step. You can place them in the sun for 3-4 hours or under a ceiling fan for 5-6 hours until no surface moisture remains.
2. 2

   Prepare the Spice Mix and Oil

   • While the vegetables dry, heat a small, dry pan over low heat. Add the mustard seeds, fennel seeds, and fenugreek seeds. Dry roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • Once cooled, transfer the roasted spices to a grinder or mortar and pestle and grind them into a coarse powder.
   • In a separate, larger pan, heat the mustard oil over medium-high heat until it reaches its smoking point (you will see faint white smoke). This process removes the oil's raw pungency.