Steamed Basmati Rice, Besan Gatte ki Sabzi and Kachumber Salad

Ingredients

• 1.5 cup Besan (for the gatte)
• 3 tbsp Curd (for the gatte, slightly sour)
• 2 tsp Vegetable Oil (for the gatte dough)
• 0.5 tsp Ajwain
• 0.25 tsp Turmeric Powder (for the gatte)
• 0.5 tsp Red Chili Powder (for the gatte)
• 0.25 tsp Hing (for the gatte)
• 0.75 tsp Salt (for the gatte)
• 4 cup Water (for boiling gatte)
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 pcs Onion (medium, finely chopped)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.75 cup Tomato Puree (from 2 medium tomatoes)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 3 tbsp curd, 2 tsp oil, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.75 tsp salt.
   • Mix all the ingredients with your fingertips until it resembles coarse crumbs. This ensures the oil (moin) is well incorporated.
   • Add 2-3 tablespoons of water, one at a time, and knead for 3-4 minutes to form a firm, smooth, and non-sticky dough.
   • Divide the dough into 4-5 equal portions. Roll each portion between your palms into a cylindrical log about 1/2-inch thick.
2. 2

   Boil and Cut the Gatte

   • In a wide pot, bring 4 cups of water to a rolling boil.
   • Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gatte are cooked when they float to the top and develop small blisters on their surface.
   • Using a slotted spoon, remove the boiled gatte and place them on a plate to cool for 5-10 minutes. IMPORTANT: Reserve the nutrient-rich water they were boiled in for the gravy.
   • Once slightly cooled, slice the logs into 1/2-inch thick roundels.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.