Panchmel Dal, Tikkad, Mango Pickle and Onion Salad

Ingredients

• 1.5 cup makki ka atta
• 0.5 cup gehu ka atta
• 2 tbsp besan
• 1 pcs onion (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 3 tbsp coriander leaves (chopped)
• 1 tsp ajwain
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 0.25 tsp hing
• 1.25 tsp salt
• 2 tbsp ghee (for the dough)
• 1 cup warm water (approximately, for kneading)

Instructions

1. 1

   In a large mixing bowl, combine the maize flour, whole wheat flour, and chickpea flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Mix all the dry ingredients well.

2. 2

   Add the finely chopped onion, green chilies, and coriander leaves to the flour mixture. Pour in 2 tablespoons of melted ghee and mix everything together with your fingers until it resembles coarse crumbs. Gradually add warm water, a little at a time, and knead to form a firm, yet pliable dough. Don't make it too soft. Cover the dough with a damp cloth and let it rest for 15 minutes.

3. 3

   After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls. Take one ball, flatten it between your palms, and using a little dry wheat flour for dusting, roll it into a thick circle of about 4-5 inches in diameter and 1/4 inch thickness.

4. 4

   Heat a tawa or flat skillet over medium heat. Place a rolled tikkad on the hot tawa. Cook for about 1-2 minutes on one side, until you see small brown spots appearing. Flip it over. Drizzle about 1/2 teaspoon of ghee on top and spread it. Flip again and apply ghee to the other side. Press gently with a spatula and cook until both sides are golden brown and crisp. This should take about 2-3 minutes per tikkad. Repeat the process for all the remaining dough balls.

5. 5

   Serve the hot tikkads immediately, with an extra dollop of ghee or white butter on top. They pair wonderfully with Rajasthani dal, garlic chutney, or any vegetable curry.

Ingredients

• 1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
• 2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
• 0.75 cup Salt (Use non-iodized or sea salt for best results)
• 5 tbsp Red Chili Powder (Adjust to your spice preference)
• 2 tbsp Turmeric Powder
• 4 tbsp Fennel Seeds (Also known as Saunf)
• 4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
• 2 tbsp Fenugreek Seeds (Also known as Methi Dana)
• 2 tsp Nigella Seeds (Also known as Kalonji)
• 1 tsp Asafoetida (Also known as Hing)

Instructions

1. 1

   Prepare the Mangoes (Day 1)

   • Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
   • Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
   • Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
   • Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2. 2

   Dry the Mangoes (Day 2)

   • After 24 hours, drain all the water released by the mangoes. You can discard this brine.
   • Spread the mango pieces in a single layer on a clean cloth or a large tray.
   • Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3. 3

   Prepare the Spice Mix and Oil

   • While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red 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 the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 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. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.