Name: Shakarkandi-Rajma Dum Poli
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Rajma (kidney beans), soaked overnight and pressure cooked until soft; 1/2 cup Toor Dal (arhar dal), boiled and mashed into a smooth paste; 1 medium Sweet Potato (shakarkandi), steamed and mashed; 1/2 cup Rice Flour (for the dough); 2 tablespoons Coconut Oil; 1 teaspoon Mustard Seeds; 1 tablespoon Urad Dal (split); 12-15 fresh Curry Leaves, finely chopped; 2 teaspoons Sambar Powder (authentic Tamil style); 1 tablespoon Tamarind paste; 1/2 teaspoon Turmeric powder; 1 tablespoon Ginger-Green Chili paste; Salt to taste; Whole wheat dough or aluminum foil for sealing the pot (dum)

The Preparation

Step 1

Prepare the Filling: In a heavy-bottomed pan, heat 1 tablespoon of coconut oil. Add mustard seeds and urad dal. Once the dal turns golden, add curry leaves, ginger-chili paste, and the mashed sweet potato. Sauté for 2 minutes.

Step 2

Add the Rajma: Coarsely mash the boiled rajma and add it to the pan. Stir in the sambar powder, tamarind paste, and salt. Mix well until it forms a thick, non-sticky mass. Set aside to cool.

Step 3

Prepare the Dough: In a bowl, combine the smooth mashed toor dal paste, rice flour, turmeric, and a pinch of salt. Knead into a soft, pliable dough. The moisture from the dal should be enough, but add a teaspoon of water if needed.

Step 4

Assemble the Poli: Divide the dough and filling into four equal portions. Take a ball of dough, flatten it, and place a portion of the rajma-sweet potato filling in the center. Seal the edges and gently roll or press into a 6-inch flatbread (Poli).

Step 5

The Dum Process: Lightly sear each Poli on a hot tawa for 30 seconds on each side just to set the shape (do not fully cook).

Step 6

The Slow Cook: Line a small handi or heavy pot with a banana leaf or parchment paper. Stack the seared Polis inside. Cover with a tight lid and seal the edges with a rim of simple wheat dough (or a double layer of foil).

Step 7

Final Dum: Place the pot on a very low flame (use a tawa underneath as a heat diffuser) and cook for 15-20 minutes. This slow-steaming allows the flavors of the sambar powder and curry leaves to penetrate the dough while the sweet potato keeps the high-protein filling moist.