Neer Dosa, Tomato Gojju and Kadle Sukka

Ingredients

• 500 g Tomatoes (About 5-6 medium, ripe and chopped)
• 150 g Onion (1 medium, finely chopped)
• 3 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tbsp Tamarind Paste
• 1.5 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1 tbsp Chana Dal (For the gojju powder)
• 1 tsp Urad Dal (For the gojju powder)
• 1 tbsp Coriander Seeds (For the gojju powder)
• 0.25 tsp Fenugreek Seeds (For the gojju powder)
• 4 whole Dry Red Chillies (Adjust to your spice preference)
• 2 tbsp Dry Coconut (Grated or desiccated)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Mustard Seeds (For tempering)
• 10 leaves Curry Leaves (About 1 sprig)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Gojju Powder

   • In a small pan over low heat, dry roast the chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chillies for 3-4 minutes until they become aromatic and lightly golden.
   • Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
   • Turn off the heat and let the mixture cool completely. Transfer to a grinder, add the asafoetida, and grind to a fine powder. Set aside.
2. 2

   Sauté and Cook Tomatoes

   • Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and sauté for 30 seconds until crisp.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the chopped tomatoes, turmeric powder, and salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
3. 3

   Combine and Simmer

   • To the cooked tomatoes, add the tamarind paste, jaggery, and the prepared gojju powder. Stir to combine everything well.

Ingredients

• 1 cup Kala Chana (Soaked overnight)
• 3 cup Water (For pressure cooking chickpeas)
• 0.5 tsp Salt (For cooking chickpeas)
• 3 tbsp Coconut Oil (Divided)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Fennel Seeds
• 0.5 tsp Black Peppercorns
• 4 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
• 1 cup Fresh Coconut (Grated)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste
• 0.5 tsp Jaggery (Optional, for balancing flavors)
• 0.5 cup Reserved Chickpea Water (From cooking the chickpeas)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare and Cook Chickpeas

   • Rinse the kala chana (black chickpeas) thoroughly and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are tender but still hold their shape (approx. 15-20 minutes).
   • Allow the pressure to release naturally. Drain the chickpeas, making sure to reserve at least 1/2 cup of the cooking water for later use.
2. 2

   Prepare the Sukka Masala

   • Heat 1 tbsp of coconut oil in a heavy-bottomed pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Roast for 2-3 minutes until they become aromatic.
   • Add the grated fresh coconut and continue to roast, stirring frequently, for another 4-5 minutes until the coconut turns a fragrant golden brown.
   • Remove from heat and let the mixture cool down completely. Transfer to a grinder and pulse into a coarse, dry powder. Do not add water.
3. 3