Tameta Inda nu Shaak, Moong Dal Khichdi and Masala Chaas

Ingredients

• 1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
• 1 cup Moong Dal (Split and skinned yellow lentils.)
• 3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
• 1 inch Ginger (Peeled and finely grated.)
• 2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste.)
• 4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Rinse and Soak

   • In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
   • Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2. 2

   Prepare the Tempering (Tadka)

   • Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
   • Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3. 3

   Sauté and Combine

   • Add the drained rice and dal mixture to the pressure cooker.
   • Sprinkle in the turmeric powder and salt.
   • Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.