Photey waro Pulao, Sai Bhaji and Dahi

Ingredients

• 1 cup Chana Dal (Rinsed and soaked for at least 1 hour)
• 250 g Spinach (Roughly chopped, about 2 bunches)
• 1 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 1 medium Potato (Peeled and cubed)
• 1 small Brinjal (Cubed)
• 100 g Bottle Gourd (Peeled and cubed)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Preparation: Rinse the chana dal thoroughly and soak it in ample water for at least 1 hour, then drain completely. Wash and chop the spinach, onion, tomatoes, potato, brinjal, and bottle gourd as per the ingredient list.

2. 2

   Sauté Aromatics: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent.

3. 3

   Cook the Masala Base: Add the ginger paste, garlic paste, and slit green chilies to the cooker. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute.

4. 4

   Pressure Cook: Add the soaked and drained chana dal, cubed potato, brinjal, and bottle gourd to the cooker. Stir to coat them with the masala. Add the chopped spinach, salt, and 3 cups of water. Give everything a good stir to combine.

5. 5

   Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15-20 minutes). After the last whistle, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.

6. 6

   Mash and Finish: Once the pressure has fully released, carefully open the cooker. Use a potato masher or a traditional wooden churner (ghotni) to gently mash the cooked mixture. The goal is a thick, coarse, and cohesive texture where the dal and vegetables are broken down but not a completely smooth puree.

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.