Part 12 (1/2)

3. Place the dough on a floured surface and knead for 4 to 5 minutes. The dough will be somewhat firm. Return it to the bowl, cover with a damp towel, and let it rest for 30 minutes. Place the dough on a floured surface and knead for 4 to 5 minutes. The dough will be somewhat firm. Return it to the bowl, cover with a damp towel, and let it rest for 30 minutes.

4. MAKE THE FILLING MAKE THE FILLING: Drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems and finely chop the mushroom caps. Place the mushrooms in a medium bowl along with the remaining filling ingredients. Mix vigorously with a wooden spoon until the filling has a velvety texture, about 3 minutes. Cover and refrigerate for at least 30 minutes. (You can also make the filling in advance and keep it wrapped tightly in the refrigerator for up to 12 hours.) Drain the mushrooms and squeeze out any excess liquid. Remove and discard the stems and finely chop the mushroom caps. Place the mushrooms in a medium bowl along with the remaining filling ingredients. Mix vigorously with a wooden spoon until the filling has a velvety texture, about 3 minutes. Cover and refrigerate for at least 30 minutes. (You can also make the filling in advance and keep it wrapped tightly in the refrigerator for up to 12 hours.) 5. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the shao mai, shao mai, review the Bottleneck Fold. review the Bottleneck Fold.

6. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the chilled filling. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the chilled filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's 1/16 inch thick, even thinner would be ideal. (For tips on how to roll dough out thinly, see Tips.) Take your time and sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple minutes before cutting out rounds. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's 1/16 inch thick, even thinner would be ideal. (For tips on how to roll dough out thinly, see Tips.) Take your time and sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple minutes before cutting out rounds.

8. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place a rounded teaspoon of filling in the center of each round. Gather up the sides of the round, creating a pouch around the filling and leaving an open neck in the center of the gathered dough. Pinch together the creases and pleats that formed naturally while the round was gathered up, without closing the neck. This gives the dumpling a loose and frilly top. Gently squeeze the body of the dumpling until the filling pushes up through the neck a little. Holding the dumpling by the neck, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place on the prepared tray and repeat with the remaining rounds and filling. Keep the dumplings covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place a rounded teaspoon of filling in the center of each round. Gather up the sides of the round, creating a pouch around the filling and leaving an open neck in the center of the gathered dough. Pinch together the creases and pleats that formed naturally while the round was gathered up, without closing the neck. This gives the dumpling a loose and frilly top. Gently squeeze the body of the dumpling until the filling pushes up through the neck a little. Holding the dumpling by the neck, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place on the prepared tray and repeat with the remaining rounds and filling. Keep the dumplings covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling.

10. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

11. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 20 minutes. (If steaming frozen Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 20 minutes. (If steaming frozen shao mai, shao mai, place them directly in the basket and cook them in the steamer pot for 25 minutes. Do not allow the place them directly in the basket and cook them in the steamer pot for 25 minutes. Do not allow the shao mai shao mai to thaw before cooking.) to thaw before cooking.) 12. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Remove the Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Remove the shao mai shao mai with a spoon or a small spatula and place them on a serving plate. Serve immediately while you cook any remaining with a spoon or a small spatula and place them on a serving plate. Serve immediately while you cook any remaining shao mai. shao mai.

Rice Dumplings Stuffed with Peanut and Coconut Nuo Mi Ci (China) (China) SERVES 4 4 TO TO 8 ( 8 (MAKES 8 8 DUMPLINGS DUMPLINGS).

These chewy rice dumplings combine two delights, peanuts and coconut. When these two aromatic ingredients mingle, the peanut's flavor is enhanced. The filling tends to be crumbly, making it tricky to handle when stuffing it into a delicate dough. You can make this step more manageable by mixing some freshly ground peanut b.u.t.ter into the filling. The dumplings are coated in more of the grated coconut, but they would be just as traditional if you choose to coat them in finely crushed peanuts, sesame seeds, or a dusting of snowy potato starch.

These dumplings are made using the Bowl Fold.

For the Filling cup freshly grated and dried coconut (see Glossary of Ingredients) or unsweetened dried grated coconut2/3 cup unsalted roasted peanuts, papery skins removed and nuts chopped coa.r.s.e cup unsalted roasted peanuts, papery skins removed and nuts chopped coa.r.s.e1/3 cup sugar cup sugar3 tablespoons nonhydrogenated lard or vegetable shortening, at room temperatureFor the Dough2 cups sweet (glutinous) rice flour, preferably from China or Thailand, plus some extra for dusting2 tablespoons tapioca flour (tapioca starch)For Coating cup freshly grated and dried coconut (see Glossary of Ingredients) or unsweetened dried grated coconutEquipment8- to 10-quart steamer pot24-inch square of muslin 1. MAKE THE FILLING MAKE THE FILLING: Place all the filling ingredients in a medium bowl and mix well. Place all the filling ingredients in a medium bowl and mix well.

2. MAKE THE DOUGH MAKE THE DOUGH: Pour 1 cup water into a small saucepan and bring to a boil over high heat. Combine the rice flour and the tapioca flour in a large heatproof bowl. Pour 1 cup water into a small saucepan and bring to a boil over high heat. Combine the rice flour and the tapioca flour in a large heatproof bowl.

3. Measure out cup of the boiling water and keep the remaining cup handy. Immediately pour the cup water into the flour mixture and mix until all the liquid has been absorbed. Let the dough cool slightly. Measure out cup of the boiling water and keep the remaining cup handy. Immediately pour the cup water into the flour mixture and mix until all the liquid has been absorbed. Let the dough cool slightly.

4. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Knead the dough in the bowl until it is smooth and manageable. If the dough is crumbly or cracking around the edges, work in some of the remaining hot water, a little at a time, until the dough comes together. Cover the dough with a cloth, keeping it warm as you a.s.semble the dumplings. Carefully work the dough with your hands. If this is in any way uncomfortable, let it cool another minute or two, but keep in mind that you need to work with this dough while it is still very, very warm. Knead the dough in the bowl until it is smooth and manageable. If the dough is crumbly or cracking around the edges, work in some of the remaining hot water, a little at a time, until the dough comes together. Cover the dough with a cloth, keeping it warm as you a.s.semble the dumplings.

5. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the nuo mi ci, nuo mi ci, review the Bowl Fold. review the Bowl Fold.

6. Sprinkle a plate with a little rice flour and have ready the filling and the dough. Sprinkle a plate with a little rice flour and have ready the filling and the dough.

7. Divide the dough into 8 equal pieces. Roll each piece into a ball and keep them covered with a kitchen towel as you work. Use your thumbs to shape one ball into a bowl, about 1 inches deep. This will be a wide bowl that is best supported in the palm of your hand. Place 2 tablespoons of filling in the center of the dough bowl. Close by pus.h.i.+ng and pinching the edges of the dough around and over the filling until the filling is surrounded, pus.h.i.+ng out any air. Dab a little water along the edges, if needed, for a better seal. Reroll into a ball, dust with rice flour, and place on the prepared plate. Repeat with the remaining dough b.a.l.l.s and filling. Divide the dough into 8 equal pieces. Roll each piece into a ball and keep them covered with a kitchen towel as you work. Use your thumbs to shape one ball into a bowl, about 1 inches deep. This will be a wide bowl that is best supported in the palm of your hand. Place 2 tablespoons of filling in the center of the dough bowl. Close by pus.h.i.+ng and pinching the edges of the dough around and over the filling until the filling is surrounded, pus.h.i.+ng out any air. Dab a little water along the edges, if needed, for a better seal. Reroll into a ball, dust with rice flour, and place on the prepared plate. Repeat with the remaining dough b.a.l.l.s and filling.

8. STEAM AND COAT THE DUMPLINGS STEAM AND COAT THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Soak the muslin under running water, wring it out, then drape it inside the basket, creating a lining. Arrange the dumplings about inch apart in the basket. Place the basket in the pot, cover, reduce the heat to medium, and steam for 10 minutes. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Soak the muslin under running water, wring it out, then drape it inside the basket, creating a lining. Arrange the dumplings about inch apart in the basket. Place the basket in the pot, cover, reduce the heat to medium, and steam for 10 minutes.

9. Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the dumplings to cool slightly. Meanwhile, spread out the cup grated coconut on a plate and have ready a small bowl of water. Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the dumplings to cool slightly. Meanwhile, spread out the cup grated coconut on a plate and have ready a small bowl of water.

10. Dip one of your hands into the water, pick up one dumpling, and dampen its entire surface. Place it in the grated coconut, roll it around with your dry hand to coat well, and place on a plate. (Moistening the dumpling allows the coconut to stick more evenly.) Repeat with the remaining dumplings. Serve slightly warm or at room temperature. Dip one of your hands into the water, pick up one dumpling, and dampen its entire surface. Place it in the grated coconut, roll it around with your dry hand to coat well, and place on a plate. (Moistening the dumpling allows the coconut to stick more evenly.) Repeat with the remaining dumplings. Serve slightly warm or at room temperature. Nuo mi ci Nuo mi ci can be refrigerated for up to 3 days. Allow them to come back to room temperature before serving. can be refrigerated for up to 3 days. Allow them to come back to room temperature before serving.

Lightly Soured Rice Cakes Sada Idli (India) (India) SERVES 3 3 TO TO 4 ( 4 (MAKES ABOUT 16 16 DUMPLINGS DUMPLINGS).

Sada idli are delicate, slightly tangy rice cakes that are exceptionally useful because they absorb sauces, gravies, soups, or soupy condiments without getting soggy. These popular everyday dumplings are distinctly flavorful because they are made out of a fermented batter of ground rice and are delicate, slightly tangy rice cakes that are exceptionally useful because they absorb sauces, gravies, soups, or soupy condiments without getting soggy. These popular everyday dumplings are distinctly flavorful because they are made out of a fermented batter of ground rice and urad dal urad dal (a dried split pea). (a dried split pea). Idli Idli molds-round metal plates with perforated depressions-are usually sold in stacks or ”trees” so that as many molds-round metal plates with perforated depressions-are usually sold in stacks or ”trees” so that as many idli idli as possible can be steamed at once. You can buy as possible can be steamed at once. You can buy idli idli trees at most Indian supermarkets. trees at most Indian supermarkets.

For the Dumplings cup white basmati or other long-grain rice, soaked in plenty of nonchlorinated water, such as distilled or spring water, for 6 to 8 hours cup nonchlorinated water, such as distilled or spring water cup peeled black gram (urad dal), soaked in plenty of nonchlorinated water, such as distilled or spring water, for 2 to 3 hours teaspoon finely crushed fenugreek seeds (optional) teaspoon baking soda1 teaspoon saltFor Cooking and ServingGrapeseed or other neutral oil to coat the idli idli molds molds1 recipe each Vegetable Sambhar and Coconut Chutney (recipes follow)EquipmentPot large enough to hold the idli idli tree when covered tree when coveredIdli tree with 3 or 4 layers tree with 3 or 4 layers 1. MAKE THE BATTER 12 TO 36 HOURS IN ADVANCE MAKE THE BATTER 12 TO 36 HOURS IN ADVANCE: Drain the rice, scoop it into a food processor, and process until it resembles coa.r.s.e, wet sand, 2 to 3 minutes. Add no more than cup of the nonchlorinated water and process until the mixture becomes a thick paste, 2 to 3 minutes, sc.r.a.ping down the sides as you go. Scoop into a medium bowl and set aside. Don't rinse out the food processor. Drain the rice, scoop it into a food processor, and process until it resembles coa.r.s.e, wet sand, 2 to 3 minutes. Add no more than cup of the nonchlorinated water and process until the mixture becomes a thick paste, 2 to 3 minutes, sc.r.a.ping down the sides as you go. Scoop into a medium bowl and set aside. Don't rinse out the food processor.

2. Drain the black gram and turn it into the food processor along with the fenugreek, if desired. Pour in the remaining nonchlorinated water and process until the mixture is frothy and slightly gritty, about 2 minutes, sc.r.a.ping down the sides as you go. Pour it into the rice mixture and mix. Drain the black gram and turn it into the food processor along with the fenugreek, if desired. Pour in the remaining nonchlorinated water and process until the mixture is frothy and slightly gritty, about 2 minutes, sc.r.a.ping down the sides as you go. Pour it into the rice mixture and mix.

3. Cover with a cloth and let the batter ferment in a warm room for 12 to 36 hours. Fermentation takes longer at cooler room temperatures, so allow 36 hours if necessary. When properly fermented, the Cover with a cloth and let the batter ferment in a warm room for 12 to 36 hours. Fermentation takes longer at cooler room temperatures, so allow 36 hours if necessary. When properly fermented, the idli idli batter will expand to take up nearly twice as much room in the bowl and will smell slightly sour. batter will expand to take up nearly twice as much room in the bowl and will smell slightly sour.

4. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Add 1 inch of water to the pot and bring to a boil over high heat. Detach the layers of the Add 1 inch of water to the pot and bring to a boil over high heat. Detach the layers of the idli idli tree and coat each mold with a little oil. tree and coat each mold with a little oil.

5. Add the baking soda and the salt to the batter and fold gently to combine. Add the baking soda and the salt to the batter and fold gently to combine.

6. Fill each mold with 2 heaping tablespoons of batter. a.s.semble the Fill each mold with 2 heaping tablespoons of batter. a.s.semble the idli idli tree and carefully insert it into the pot. Cover, reduce the heat to medium, and steam for 20 minutes. tree and carefully insert it into the pot. Cover, reduce the heat to medium, and steam for 20 minutes.

7. Remove the pot from the heat. Place the Remove the pot from the heat. Place the idli idli tree on a folded kitchen towel and allow the tree on a folded kitchen towel and allow the idli idli to cool slightly. Using a b.u.t.ter knife or a small spatula, unmold them gently and keep warm. Cook the remaining batter and serve with Vegetable Sambhar and Coconut Chutney. to cool slightly. Using a b.u.t.ter knife or a small spatula, unmold them gently and keep warm. Cook the remaining batter and serve with Vegetable Sambhar and Coconut Chutney.

IDLI STUFFED WITH ONION CHUTNEY.

Make the Onion Chutney. Add a small spoonful of the chutney to each idli idli mold before spooning in the mold before spooning in the idli idli batter and cook as directed. batter and cook as directed.

VEGETABLE SAMBHAR.

MAKES 6 6 CUPS CUPS.

cup split pigeon peas (toovar dal or or toor dal toor dal)1 teaspoon ground turmeric1 medium yellow onion, cut into -inch squares5 okra pods, trimmed of their tops and cut into -inch rounds (about 1 cup)3 plum tomatoes, peeled, seeded (see Glossary of Ingredients), and chopped coa.r.s.e1 small carrot, cut into -inch rounds2 tablespoons Sambhar Powder (recipe follows) or use store-bought1 teaspoon salt2 teaspoons tamarind paste cup coa.r.s.ely chopped fresh cilantro leaves1 tablespoon ghee (see Glossary of Ingredients) or a neutral oil, such as grapeseed1 teaspoons black or brown mustard seeds teaspoon c.u.min seeds1 to 2 small dried hot red chiles, such as lal mirch lal mirch or or Kashmiri Kashmiri, sliced into thin rings5 to 6 fresh curry leaves 1. Place the split pigeon peas and turmeric in a medium pot, pour in 4 cups water, and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, until the peas are just breaking apart, about 20 minutes. Place the split pigeon peas and turmeric in a medium pot, pour in 4 cups water, and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, until the peas are just breaking apart, about 20 minutes.

2. Add the onion, okra, tomatoes, carrot, Add the onion, okra, tomatoes, carrot, sambhar sambhar powder, salt, and tamarind paste and stir. There should be just enough liquid to cover the vegetables. Add more water if needed. Cover and simmer over low heat until the vegetables are very tender, 20 to 25 minutes. powder, salt, and tamarind paste and stir. There should be just enough liquid to cover the vegetables. Add more water if needed. Cover and simmer over low heat until the vegetables are very tender, 20 to 25 minutes.

3. Shortly before the stew has finished cooking, heat the ghee over medium heat and add the mustard seeds, c.u.min, chiles, and curry leaves. Stir until the mustard seeds begin to crackle, about 2 minutes, then immediately remove from the heat. Shortly before the stew has finished cooking, heat the ghee over medium heat and add the mustard seeds, c.u.min, chiles, and curry leaves. Stir until the mustard seeds begin to crackle, about 2 minutes, then immediately remove from the heat.

4. Once the stew has finished cooking, pour it into a large serving bowl or individual soup bowls. Top with the fried spice mixture and stir just before serving. You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days. Once the stew has finished cooking, pour it into a large serving bowl or individual soup bowls. Top with the fried spice mixture and stir just before serving. You can also make the stew in advance and keep it refrigerated in a tightly sealed container for up to 3 days.

SAMBHAR POWDER.

MAKES ABOUT CUP CUP.

cup coriander seeds2 tablespoons chana dal chana dal (a type of dried split chickpea) (a type of dried split chickpea)1 tablespoons peeled black gram (urad dal)2 teaspoons c.u.min seeds1 teaspoon fenugreek seeds1 teaspoon black peppercorns1 to 2 small dried hot red chiles, such as lal mirch lal mirch or or Kashmiri Kashmiri10 fresh curry leavesOne 1-inch cinnamon stick or teaspoon groundEquipmentClean spice or coffee grinder 1. Combine all the ingredients in a medium skillet over medium heat. (If using ground cinnamon, do not add until after the other ingredients are toasted.) Stir continuously until the spices are lightly browned, about 5 minutes. Scoop the mixture into a small bowl and set aside to cool to room temperature. Combine all the ingredients in a medium skillet over medium heat. (If using ground cinnamon, do not add until after the other ingredients are toasted.) Stir continuously until the spices are lightly browned, about 5 minutes. Scoop the mixture into a small bowl and set aside to cool to room temperature.

2. Once the spice mixture has cooled, grind it in the spice grinder until you have a fine powder. Measure out what you need and keep the rest tightly sealed in a gla.s.s container for up to 3 months. Once the spice mixture has cooled, grind it in the spice grinder until you have a fine powder. Measure out what you need and keep the rest tightly sealed in a gla.s.s container for up to 3 months.

COCONUT CHUTNEY.

MAKES ABOUT 2 2 CUPS CUPS.

1 tablespoon peeled black gram (urad dal)1 cup freshly grated coconut (see Glossary of Ingredients) or frozen grated coconut, thawed1 teaspoon freshly grated ginger cup warm water2 teaspoons fresh lemon juice1 tablespoon coa.r.s.ely chopped fresh cilantro leaves teaspoon sugar teaspoon salt2 teaspoons ghee (Glossary of Ingredients) or a neutral oil, such as grapeseed teaspoon black or brown mustard seeds teaspoon c.u.min seeds1 small dried hot red chile, such as lal mirch lal mirch or or Kashmiri Kashmiri, sliced into thin rings2 to 3 fresh curry leavesEquipmentClean spice or coffee grinder 1. Toast the black gram in a small skillet over medium heat, stirring or shaking the pan constantly, until it just begins to brown, about 3 minutes. Immediately scoop the black gram into a small bowl and set aside to cool to room temperature. Once it has cooled, grind it in the spice grinder until you have a coa.r.s.e powder and set aside. Toast the black gram in a small skillet over medium heat, stirring or shaking the pan constantly, until it just begins to brown, about 3 minutes. Immediately scoop the black gram into a small bowl and set aside to cool to room temperature. Once it has cooled, grind it in the spice grinder until you have a coa.r.s.e powder and set aside.

2. Pulse the coconut and ginger in a food processor until the coconut is very finely chopped. Pour in the warm water and process until you have a moist, gritty paste, about 1 minute. Add the lemon juice, cilantro, sugar, and salt, pulse once or twice to combine, then scoop into a small serving bowl. Pulse the coconut and ginger in a food processor until the coconut is very finely chopped. Pour in the warm water and process until you have a moist, gritty paste, about 1 minute. Add the lemon juice, cilantro, sugar, and salt, pulse once or twice to combine, then scoop into a small serving bowl.

3. Heat the ghee over medium heat and add the mustard seeds, c.u.min, chile, and curry leaves. Stir until the mustard seeds begin to crackle, about 2 minutes, then scoop all the spices and the oil on top of the coconut mixture. Stir everything together when you are ready to serve. Heat the ghee over medium heat and add the mustard seeds, c.u.min, chile, and curry leaves. Stir until the mustard seeds begin to crackle, about 2 minutes, then scoop all the spices and the oil on top of the coconut mixture. Stir everything together when you are ready to serve.

ONION CHUTNEY.

MAKES CUP CUP.

2 tablespoons ghee (Glossary of Ingredients) or a neutral oil such as grapeseed1 teaspoon peeled black gram (urad dal)1 small dried hot red chile, such as lal mirch lal mirch or or Kashmiri, Kashmiri, split in half split in half teaspoon grated fresh ginger1 small yellow onion, chopped fine2 plum tomatoes, peeled, seeded (see Glossary of Ingredients), and chopped coa.r.s.e teaspoon brown mustard seeds teaspoon c.u.min seeds teaspoon tamarind paste or pitted prune, mashed into a thick paste with teaspoon lime juice1 teaspoon jaggery or other unrefined sugar (see Glossary of Ingredients) teaspoon salt 1. Melt half of the ghee in a medium skillet over medium heat. Stir in the black gram, chile, and ginger and cook until the gram begins to brown, about 2 minutes. Add the onion and stir frequently until the onion is lightly browned, about 5 minutes. Mix in the tomatoes and cook for 1 minute longer. Remove from the heat. Scoop into a food processor and pulse until the mixture is light and pulpy. Melt half of the ghee in a medium skillet over medium heat. Stir in the black gram, chile, and ginger and cook until the gram begins to brown, about 2 minutes. Add the onion and stir frequently until the onion is lightly browned, about 5 minutes. Mix in the tomatoes and cook for 1 minute longer. Remove from the heat. Scoop into a food processor and pulse until the mixture is light and pulpy.

2. Melt the rest of the ghee in a clean skillet over medium heat. Add the mustard and c.u.min seeds and stir continuously for 1 minute. Mix in the pureed onion mixture, the tamarind, jaggery, and salt and continue stirring until you have a thick, moist paste, about 3 minutes longer. Remove from the heat, scoop into a bowl, set aside, and allow it to cool to room temperature before using. You can make the chutney in advance and keep it refrigerated in a tightly sealed container for up to 1 week. Melt the rest of the ghee in a clean skillet over medium heat. Add the mustard and c.u.min seeds and stir continuously for 1 minute. Mix in the pureed onion mixture, the tamarind, jaggery, and salt and continue stirring until you have a thick, moist paste, about 3 minutes longer. Remove from the heat, scoop into a bowl, set aside, and allow it to cool to room temperature before using. You can make the chutney in advance and keep it refrigerated in a tightly sealed container for up to 1 week.AugustPEACH AND BERRY GRUNT.