Sunny Side Up, Puran Poli and Lasun Chutney

Ingredients

• 1.5 cup Chana Dal
• 1.5 cup Jaggery (grated or powdered)
• 3 cup Water (for pressure cooking dal)
• 1 tsp Cardamom Powder
• 0.25 tsp Nutmeg Powder
• 0.5 tsp Dry Ginger Powder
• 2 cup Atta
• 0.5 cup Maida
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 0.5 cup Ghee (divided for filling, dough, and cooking)
• 0.25 cup Rice Flour (for dusting)

Instructions

1. 1

   Cook the Chana Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
   • Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2. 2

   Prepare the Puran (Filling)

   • In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
   • Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
   • The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
   • Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
   • Allow the puran mixture to cool down completely to room temperature.
   • Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.

Ingredients

• 1 cup Garlic Cloves (peeled)
• 10 pcs Dry Red Chilies (stems removed, use a spicy variety like Guntur or Byadgi)
• 5 pcs Kashmiri Red Chilies (stems removed, for color and mild heat)
• 0.5 cup Desiccated Coconut (unsweetened)
• 0.25 cup Peanuts (raw, with or without skin)
• 1 tsp Cumin Seeds
• 1 tsp Sunflower Oil
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the peanuts and coconut separately. Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.

2. 2

   Roast the aromatics. Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.

3. 3

   Cool all ingredients completely. Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.

4. 4

   Grind the chutney. Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.

5. 5

   Store and serve. Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.