Rice Bhakri, Vaalachi Amti and Gajar Kosambari

Ingredients

• 1 cup Vaal Beans (Dry beans, yields about 3 cups sprouted)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 cup Fresh Grated Coconut
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for extra heat and color)
• 1.5 tbsp Goda Masala
• 5 pcs Kokum (Dried petals)
• 1 tbsp Jaggery (Grated or powdered)
• 1.25 tsp Salt (Divided)
• 3 cup Water (Divided)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Sprout the Vaal Beans (Prep: 1-2 days)

   • Wash and soak 1 cup of dry vaal beans in plenty of water overnight, or for at least 8 hours.
   • Drain the water completely. Transfer the soaked beans to a muslin cloth, tie it into a bundle, and place it in a warm, dark place like a cabinet.
   • Allow the beans to sprout for 24-36 hours, sprinkling with a little water every 12 hours to keep them moist.
   • Once sprouts of about 1/2 inch appear, they are ready. For a traditional texture, peel the outer skin of each bean by gently pinching it. This step is optional but highly recommended.
2. 2

   Pressure Cook the Beans (Time: 15 mins)

   • Place the sprouted and peeled vaal beans in a pressure cooker.
   • Add 2 cups of water and 1/2 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles, or until the beans are tender but still hold their shape.
   • Let the pressure release naturally. Do not discard the cooking water.
3. 3

   Prepare the Amti Base (Time: 10 mins)

Ingredients

• 3 pcs carrots (medium, washed, peeled, and grated)
• 0.25 cup moong dal (split and skinned yellow lentils)
• 3 tbsp fresh coconut (grated)
• 2 pcs green chili (finely chopped)
• 2 tbsp coriander leaves (chopped)
• 1.5 tbsp lemon juice (freshly squeezed)
• 0.75 tsp salt
• 0.5 tsp sugar (optional, to balance flavors)
• 1 tbsp coconut oil (for tempering)
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal (split and skinned black gram)
• 0.25 tsp hing
• 6 pcs curry leaves

Instructions

1. 1

   Rinse the moong dal a few times in water. Soak it in 1 cup of water for about 30 minutes. Once soaked, drain all the water completely and set aside.

2. 2

   In a large mixing bowl, combine the grated carrots, drained moong dal, grated coconut, chopped green chilies, and coriander leaves. Gently toss to mix.

3. 3

   Prepare the tempering (tadka).

   • Heat coconut oil in a small pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
   • Add the urad dal and fry until it turns light golden brown, about 30-45 seconds.
   • Add the hing and curry leaves. Be careful as the leaves will crackle. Sauté for another 10-15 seconds.
4. 4

   Pour the hot tempering immediately over the carrot mixture in the bowl. Add the salt, sugar (if using), and lemon juice.

5. 5

   Mix everything well until all the ingredients are combined. Taste and adjust salt or lemon juice if needed. Serve immediately for the best texture and crunch.