Surmai Rava Fry, Varan Bhaat and Green Chili Thecha

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 1.5 cup Ambemohar Rice (A traditional fragrant short-grain rice. Basmati or Sona Masuri can be used as alternatives.)
• 6.5 cup Water (3 cups for dal, 3 cups for rice, and about 0.5 cup to adjust consistency later)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Jaggery (Optional, for a subtle sweetness to balance flavors)
• 4 tsp Ghee (For serving)
• 1 piece Lemon (Cut into wedges for serving)

Instructions

1. 1

   Prepare Dal and Rice

   • Rinse the toor dal under running water 3-4 times, until the water runs clear.
   • Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for a creamy texture and faster cooking.
   • While the dal is soaking, rinse the rice thoroughly and set it aside.
2. 2

   Pressure Cook Dal and Rice Together

   • Drain the soaked dal. Add it to a pressure cooker along with 3 cups of fresh water, turmeric powder, and asafoetida.
   • In a separate, smaller container that fits inside your cooker, combine the rinsed rice with 3 cups of water.
   • Place a trivet or stand inside the pressure cooker over the dal. Place the rice container on top of the trivet.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
3. 3

   Finish the Varan

Ingredients

• 100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
• 12 cloves Garlic Cloves (Peeled)
• 0.25 cup Raw Peanuts
• 1 tsp Cumin Seeds
• 1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Chopped, optional)
• 1 tsp Lemon Juice (Optional, to balance the heat)

Instructions

1. 1

   Roast Peanuts and Sauté Aromatics

   • Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
   • In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
   • Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
   • Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2. 2

   Prepare for Crushing

   • Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
   • Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
   • Alternatively, you can use a small food processor or a chopper.
   • If using, add the chopped coriander leaves to the mixture.
3. 3

   Crush to a Coarse Texture

   • Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
   • If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
   • Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4. 4

   Serve

   • Transfer the Green Chili Thecha to a serving bowl.
   • Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.