Saffron Sheermal with Kaddu ka Dalcha

Prepare the Dough (15 minutes)

• In a large mixing bowl, whisk together the all-purpose flour and salt.
• Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
• Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
• Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
• Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.

Proof the Dough (60-90 minutes)

• Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
• Cover the bowl with a damp cloth or plastic wrap.
• Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.

Shape the Sheermals (10 minutes)

• Gently punch down the risen dough to release the air.
• Divide the dough into 4 equal portions and roll each into a smooth ball.
• On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
• Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.

Cook the Sheermals (15 minutes)

• Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
• Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
• Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
• Remove from the pan and repeat the process for the remaining dough portions.

Glaze and Serve (2 minutes)

• As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
• Serve warm with rich curries like korma, nihari, or enjoy on its own.

Combine and Simmer

• Add the cubed bottle gourd to the pot along with the remaining 1 tsp of salt. Mix well to coat the gourd with the masala.
• Pour in 1 cup of water, cover the pot, and let it cook for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
• Pour the cooked, mashed dal and the prepared tamarind water into the pot. Stir everything together gently.
• Bring the dalcha to a gentle simmer. Reduce the heat to low and let it cook for another 5-7 minutes, allowing the flavors to meld beautifully. If the consistency is too thick, add a little hot water to adjust.
• Stir in the garam masala and turn off the heat.

Prepare the Tempering (Tadka)

• In a small pan (tadka pan), heat the remaining 1 tbsp of oil over medium-high heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely.
• Add the cumin seeds, broken dry red chilies, and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the curry leaves turn crisp.

Finish and Serve

• Immediately pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle. Mix gently.
• Garnish with freshly chopped coriander leaves.
• Serve hot with Hyderabadi biryani, bagara khana, or plain steamed rice.