Moong Dal Khichdi, Tamatar Chokha, Dahi and Punjabi Mango Pickle

Ingredients

• 4 large Tomato (Ripe and firm)
• 1 medium Red Onion (Finely chopped)
• 2 Green Chili (Finely chopped, adjust to taste)
• 4 Garlic Clove (Finely minced or crushed)
• 1 inch Ginger (Finely minced)
• 1.5 tbsp Mustard Oil (Use raw, cold-pressed for authentic flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Tomatoes

   • Wash and thoroughly dry the tomatoes. You can lightly grease them with a few drops of oil to help the skin blister.
   • Using a pair of tongs, place the tomatoes directly on a medium gas flame. Roast for 10-12 minutes, turning them every couple of minutes, until the skin is completely charred and blistered, and the flesh is soft and pulpy.
   • Alternatively, you can roast them under a broiler in an oven. Place them on a baking sheet and broil on high for 15-20 minutes, turning them halfway through.
   • Once roasted, transfer the tomatoes to a plate and let them cool for 5-10 minutes until they are safe to handle.
2. 2

   Prepare the Chokha Base

   • Once the tomatoes have cooled, gently peel off the charred skin. The skin should slide off easily. Discard the skin.
   • Place the peeled tomatoes in a mixing bowl. Using a fork, potato masher, or clean hands, mash them into a coarse, chunky pulp. Avoid making a smooth puree; the texture is key.
3. 3

   Combine and Flavor

   • To the mashed tomatoes, add the finely chopped red onion, green chilies, minced garlic, and minced ginger.
   • Pour in the raw mustard oil and add the salt. The pungent aroma of the mustard oil is characteristic of this dish.
   • Add the freshly chopped coriander leaves.
   • Mix all the ingredients thoroughly until everything is well combined.
4. 4

   Rest and Serve

   • Let the Tamatar Chokha rest for at least 10-15 minutes. This allows the raw flavors of the onion, garlic, and mustard oil to meld with the smoky tomatoes.
   • Taste and adjust salt or chili if needed. Serve at room temperature as a classic accompaniment to Litti, Sattu Paratha, or a simple meal of dal and rice.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.

Ingredients

• 1 kg raw mangoes (firm and sour variety, like Ramkela)
• 2 cup mustard oil
• 0.5 cup salt (use non-iodized salt for best results)
• 4 tbsp split mustard seeds (also known as rai ki dal)
• 4 tbsp saunf
• 3 tbsp methi dana
• 3 tbsp red chili powder (adjust to your spice preference)
• 2 tbsp turmeric powder
• 2 tbsp kalonji
• 1 tsp hing

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.

2. 2

   Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.

3. 3

   Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.

4. 4

   Heat and cool the oil: Pour the mustard oil into a deep pan. Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.

5. 5

   Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.