Mooli Bhaji, Jowar Bhakri and Goan Dal

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

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)