Chettinad Ukkarai

Ingredients

Method

1. 1

   Parboil the lentils

   Boil the chana dal and moong dal in a heavy-bottomed pot with 500ml water until they are just cooked but still hold their shape (al dente). Do not overcook them into a mush; you should be able to press a grain between your fingers with some resistance. Drain the water completely and spread the lentils on a plate to air-dry for 15 minutes.

2. 2

   Grind to a coarse paste

   Once cooled and dry, pulse the lentils in a blender without adding any water. The goal is a coarse, crumbly texture resembling damp sand. If you over-blend, it will become a sticky paste which ruins the 'ukkarai' texture.

3. 3

   Steam the crumble

   Grease an idli plate or a steamer basket with a drop of ghee. Spread the ground lentil crumble evenly and steam on medium-high heat for 8-10 minutes. This step ensures the raw smell of the dal is gone and sets the protein structure.

4. 4

   Break the lumps

   Remove the steamed lentil cake and let it cool slightly. Use your fingers or a fork to crumble it back into a grainy powder, ensuring there are no large lumps.

5. 5

   Prepare the jaggery syrup

   In a heavy pan, combine the crushed jaggery and 100ml water. Heat until the jaggery dissolves, then strain to remove impurities. Return the syrup to the pan and boil until it reaches a 'soft ball' consistency (if you drop a bit in water, you can roll it into a soft mass).

6. 6

   Incorporate the lentils

   Lower the heat to minimum and add the crumbled steamed lentils to the jaggery syrup. Stir continuously to ensure the syrup coats every grain. The mixture will initially look slightly wet.

7. 7

   The ghee roasting phase

   Add the ghee one tablespoon at a time while stirring on medium-low heat. The lentils will absorb the ghee and start to separate into distinct, glistening grains. This should take about 10-12 minutes of active stirring.

8. 8

   Add aromatics

   Sprinkle the cardamom powder and dry ginger powder. The dry ginger is crucial as it aids in digesting the heavy lentils and adds a spicy floral note.

9. 9

   Fry the garnishes

   In a separate small pan, heat one tablespoon of ghee and fry the cashews until golden brown. In the same ghee, toast the grated coconut until it turns a light golden hue and smells nutty.

10. 10

    Final assembly

    Fold the fried cashews and coconut into the main ukkarai mixture. Turn off the heat when the mixture is no longer sticking to the sides and has achieved a beautiful dark golden-brown crumble.