Steamed Basmati Rice, Chawli Ambat and Mooli Koshimbir

Ingredients

• 1 cup Black-Eyed Peas (dried, soaked for 6-8 hours)
• 0.5 tsp Turmeric Powder
• 3 tbsp Vegetable Oil (divided)
• 1 medium Onion (thinly sliced)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic
• 4 whole Dried Red Chillies (use Kashmiri or Byadgi for color)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 5 whole Black Peppercorns
• 0.75 cup Fresh Grated Coconut
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida
• 1 tsp Goda Masala (key for authentic flavor)
• 2 tbsp Tamarind Pulp
• 1 tsp Jaggery (grated, adjust to taste)
• 1.25 tsp Salt (adjust to taste)
• 3.5 cups Water (divided, plus more as needed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Wash the pre-soaked black-eyed peas and drain them.
   • In a pressure cooker, combine the soaked peas, 2.5 cups of fresh water, and the turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the peas are tender but still hold their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Masala Paste (Vatan)

   • Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-6 minutes until golden brown.
   • Add the ginger, garlic, dried red chillies, coriander seeds, cumin seeds, and black peppercorns. Roast for 1-2 minutes until fragrant.
   • Add the grated coconut and roast on low heat, stirring continuously for 3-4 minutes until it turns light brown and aromatic. Do not let it burn.
   • Turn off the heat and let the mixture cool completely. Transfer it to a grinder, add a few tablespoons of water, and grind to a very smooth paste.
3. 3

   Temper and Sauté the Masala

   • In a deep pot or kadai, heat the remaining 2 tbsp of oil over medium heat.

Ingredients

• 1 pcs mooli (large, about 250g)
• 0.5 cup dahi (plain, whisked)
• 3 tbsp roasted peanuts (coarsely crushed)
• 2 tbsp coriander leaves (finely chopped)
• 1 pcs green chili (finely chopped)
• 0.5 tsp sugar
• 0.5 tsp salt
• 1 tbsp oil
• 0.5 tsp rai
• 0.5 tsp jeera
• 0.25 tsp hing
• 6 pcs curry leaves

Instructions

1. 1

   Prepare the radish

   • Peel and grate the radish into a large bowl.
   • Sprinkle a pinch of salt over it and let it sit for 5-10 minutes. This will help release its water.
   • Gather the grated radish in your hands and squeeze out as much water as possible. Discard the water and place the dry radish back in the bowl.
2. 2

   Combine the koshimbir base

   • To the bowl with the squeezed radish, add the whisked yogurt, coarsely crushed peanuts, chopped coriander leaves, green chili, sugar, and the remaining salt.
   • Mix everything together until well combined.
3. 3

   Make the tempering

   • Heat oil in a small pan or tadka pan over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and everything is fragrant.