1
Rinse the yellow moong dal thoroughly and soak in water for 15–30 minutes. If short on time, you can skip soaking and pressure cook directly.
2
Drain the dal and add to a pressure cooker. Pour water to about 1 inch above the dal, add one split green chilli and 1/4 tsp turmeric powder. Cover, bring to pressure on high heat until the first whistle, then reduce heat and cook for 10–12 minutes on low.
3
Turn off heat and allow the cooker to depressurize naturally. Open the lid and check that the dal is completely soft. Remove the green chilli.
4
Using a fork or whisk, thoroughly mash the dal until smooth, silky, and homogenized. Aim for a velvety consistency.
5
If the dal is too thick, stir in a little warm water to loosen it. Season with salt to taste and stir well.
6
For the chutney, add to a blender: 1 cup fresh coriander, 1/2 cup fresh mint, 1 medium onion, 6–7 green chillies, 1/2 small mango, tamarind to taste, 1 tbsp jaggery, 1 inch ginger, 1 tsp cumin powder, 1/2 tsp black salt, salt to taste, and 1–2 ice cubes.
7
Add a little water and blend all ingredients until smooth. Taste and adjust seasoning as needed. Refrigerate the chutney.
8
For the onion and beetroot salad, cut the onion in half lengthwise, then slice into thin strips. Cut beetroot into matchstick-thin julienne strips in the same way.
9
Combine the onion and beetroot strips, squeeze in lemon juice, add freshly chopped coriander, and mix well. Cover and refrigerate until ready to serve.
10
For the spiced potatoes, boil 2 medium potatoes and dice them (or mash if preferred). Add a pinch of salt, a pinch of Kashmiri red chilli powder, a pinch of black salt, and 1 finely chopped green chilli.
11
Squeeze in lemon juice and mix everything together thoroughly. The potatoes are now ready for assembly.
12
To assemble, take a slice of bread and dip it into the warm dal, allowing it to soak up the flavors. Place the dal-soaked bread on a plate.
13
Layer the chutney, onion and beetroot salad, and spiced potatoes on top of the dal-soaked bread. Adjust the quantity of each layer to your preference.
14
Top with fresh coriander and fried green chillies if desired. Serve immediately and enjoy this flavorful, multilayered sandwich.
PrimedTableBETA
