Raw Mango Pulao Recipe: A Crunchy and Spicy Version by Chef Kunal Kapur

This recipe presents a simple way to prepare the traditional Jharkhand dish, Dhuska. This delicious dish turns out crispy on the outside and soft on the inside, and it is easy to make at home. Its flavor is especially enhanced when served with potato vegetable curry or sauce.

If you are tired of monotonous breakfasts and want to try something new, the traditional Jharkhand dessert Dhuska will be an excellent choice. It is distinguished by its delightful taste, being crispy on the outside and tender on the inside. It is usually served with chickpea vegetable curry, potato vegetable curry, or sauce.

Preparing this dish at home is very simple. Below is a detailed description of the ingredients and the process of making the famous Jharkhand Dhuska.

First, thoroughly wash the rice, chana dal, and urad dal, then soak them in separate containers with water for four to five hours. After soaking, drain all the water from the rice and blend it in a blender, adding a little water, then transfer the resulting mixture to a bowl.

Next, grind the chana dal, urad dal, green chili, and a piece of ginger into a fine puree, adding a little water. This puree should be mixed with the rice mixture. Then, add cumin, asafoetida, turmeric, salt, and fresh coriander to this mixture, stirring well. If the batter seems too thick, a little water can be added.

After this, Eno Fruit Salt powder is added, and the mixture is beaten thoroughly for two to three minutes to make the Dhuska fluffy and light. Vegetable oil is heated in a pan. When the oil is well heated, the batter is spooned out and fried over medium heat until golden and crispy on both sides.

The finished Dhuska is taken out onto a plate and served hot with potato vegetable curry, chickpea vegetable curry, tomato sauce, or green paste. Keep the following important points in mind:

• Rice and lentils must be soaked for at least 4-5 hours.
• The consistency of the batter should not be too runny or too thick.
• Dhuska should always be fried over medium heat so that it cooks inside and becomes crispy on the outside.
• You must start frying the Dhuska immediately after adding Eno to the batter, without leaving it for long.

If you are tired of eating dal (lentils) with rice for lunch every day and are looking for something brighter, spicier, and tastier, then juicy potatoes with yogurt will be an excellent choice for you. The mixture of boiled potatoes, the creamy texture of whipped yogurt, the rich aroma of asafoetida and cumin, and the spiciness of Indian spices gives this dish an exceptional flavor.

This juicy dish, prepared in the style of halwa, pairs wonderfully with hot cumin rice, plain boiled rice, puri, or paratha. A special feature of this recipe is that it does not require tomatoes or onions. Preparation takes only 10-12 minutes. Below is a simple and authentic instruction for its preparation.

The following ingredients will be needed for preparation: 4 medium boiled potatoes (lightly mashed by hand), 1 cup of fresh thick yogurt (well whipped), 1 teaspoon of besan (to prevent the yogurt from curdling), 1/2 teaspoon of cumin, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of asafoetida (to remove odor and add better aroma), 2 green chilies cut lengthwise, 1 teaspoon of ginger paste, 8-10 curry leaves, 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 tablespoon of coriander powder, 1/2 teaspoon of garam masala, 1 teaspoon of dried methi, 2 tablespoons of desi ghee or oil, salt to taste, and finely chopped green peas.

First, add 1 teaspoon of besan, turmeric powder, red chili powder, and coriander powder to the whipped yogurt and mix thoroughly. (Adding besan ensures that the yogurt does not curdle during cooking and makes the sauce thick).

Heat the ghee or oil in a saucepan. Then fry the mustard seeds, cumin, asafoetida, curry leaves, green chilies, and ginger for 30 seconds. After this, reduce the heat to the lowest setting and pour in the prepared yogurt-spice mixture. You must constantly stir with a spatula until the mixture boils and an oily film appears on the surface over the spices.

Add the boiled and mashed potatoes to the yogurt sauce. Mix well and add 1–1.5 cups of hot water, depending on the desired consistency of the sauce. (Potatoes should be mashed by hand, not cut with a knife, as this helps thicken the sauce).

When the dish starts boiling actively again, add salt to taste. (Adding salt initially can also cause the yogurt to curdle). Cover with a lid and simmer on low heat for 4-5 minutes so that the potatoes absorb the flavor of the spices. Finally, sprinkle with dried methi, garam masala, and finely chopped green peas. The ready, spicy, and juicy potatoes with yogurt are served with rice or puri.