Tidali Dal, Phulka, Bhughi Bhindi and Kachumber Salad

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 500 g Okra (Tender, washed, and patted completely dry)
• 2 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 3 tbsp Vegetable Oil
• 2 pcs Green Chilli (Slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.75 tsp Amchur Powder (Also known as dry mango powder)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Okra: Wash the okra (bhindi) and spread it on a kitchen towel. Pat dry thoroughly to ensure there is no moisture, as this is key to preventing a slimy texture. Trim the top and tail of each okra, then chop them into 1-inch pieces.

2. 2

   Sauté Aromatics: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 4-5 minutes until they become translucent and light golden. Then, add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw aroma disappears.

3. 3

   Cook the Masala Base: Add the chopped tomatoes to the pan. Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well. Cook this masala mixture for 5-6 minutes, stirring occasionally, until the tomatoes soften completely and you see oil separating from the sides of the masala.

4. 4

   Cook the Okra: Add the chopped okra to the pan. Gently toss to coat the okra pieces evenly with the masala without breaking them. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes. Stir gently every 3-4 minutes to prevent it from sticking to the bottom. Cook until the okra is tender but still retains a slight bite.

5. 5

   Finish and Garnish: Uncover the pan. Sprinkle the amchur powder and garam masala over the okra. Increase the heat to medium and stir-fry for 2-3 minutes. This final step helps to dry out any excess moisture and ensures the bhindi is not slimy. Garnish with freshly chopped coriander leaves.

6. 6

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.