Kala jamun and cucumber dal are two examples of recipes by Sanjay Thumma of VahRehVah. Kala jamun is a fried dessert, whereas cucumber dal is a savory dish made of lentils.
To make kala jamun, combine 200 grams of grated khoya with 50 grams of paneer, 30 grams of flour, 1 pinch of baking soda, 1 cup of sugar and 1/2 teaspoon of cardamom powder. Stir in 20 grams of semolina, and mix gently. Add enough water to the mixture to make a white dough, and knead well.
Mix 10 grams of soaked and chopped pistachios, 10 grams of almonds, 2 tablespoons of saffron water and a small portion of the dough to make a colored dough. Stretch portions of the white dough, and stuff them with portions of the colored dough, making a bullet shape. Fry the pieces in hot oil over low heat until they are golden brown. Transfer them to a hot sugar syrup, and let soak for 30 minutes.
To make cucumber dal, boil 100 grams of dal until cooked well. Heat 2 teaspoons of oil and add 2 pieces of red chilies and 1 pinch each of mustard seeds, hing and cumin seeds. When the mustard seeds start to pop, add 4 garlic cloves, 1 small onion, 6 curry leaves, tomatoes and 2 pieces of green chilies. Add 1 chopped cucumber, cover, and cook until the tomatoes and cucumber soften. Stir in the cooked dal and 1 tablespoon of butter. Serve with freshly chopped cilantro.