Bangude Pulimunchi, Boiled Rice, Vegetable Palya and Urad Dal Papad

Ingredients

• 1.5 cup Basmati Rice
• 2.25 cup Water (For cooking)
• 0.5 tsp Salt (Optional)

Instructions

1. 1

   Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).

3. 3

   Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

5. 5

   After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.

6. 6

   Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.

Ingredients

• 500 g Mixed Vegetables (A mix of French beans, carrots, and potatoes, chopped into ½-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 pcs Dried Red Chillies (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.125 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the vegetables)
• 0.25 cup Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and cook the vegetables. In a saucepan, combine the chopped mixed vegetables, ½ cup of water, turmeric powder, and salt. Bring to a boil, then cover and cook on medium heat for 8-10 minutes until the vegetables are tender-crisp. Drain any excess water and set aside.

2. 2

   Prepare the tempering (oggarane). Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.

3. 3

   Add dals and aromatics. Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn light golden brown. Then, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.

4. 4

   Sauté the onions. Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.

5. 5

   Combine and finish. Add the cooked and drained vegetables to the pan. Gently toss everything together to coat the vegetables evenly with the tempering. Cook for 2-3 minutes, allowing the flavors to meld.

6. 6

   Garnish and serve. Turn off the heat. Stir in the fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Mix well and serve the vegetable palya hot.

Ingredients

• 2 cup Urad Dal Flour (sifted)
• 1 tbsp Black Peppercorns (coarsely crushed)
• 0.5 tsp Hing
• 1 tsp Papad Khar
• 1 tsp Salt
• 0.25 cup Water (use sparingly as needed)
• 2 tbsp Sesame Oil (for kneading and rolling)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
   • Whisk everything together until the spices are evenly distributed throughout the flour.
2. 2

   Form the Stiff Dough

   • Gradually add water, just one teaspoon at a time, to the flour mixture.
   • Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3. 3

   Pound the Dough

   • Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
   • Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
   • The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4. 4

   Rest the Dough

   • Rub a little more oil over the surface of the dough ball.
   • Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5. 5

   Shape into Logs and Pellets

   • After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
   • Roll each portion into a long, uniform log about 1-inch in diameter.
   • Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6. 6

   Roll the Papads

   • Lightly grease your rolling surface and rolling pin with sesame oil.
   • Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
   • The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7. 7

   Dry the Papads

   • Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
   • Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
   • They are ready when they are completely moisture-free, brittle, and snap easily.
8. 8

   Store and Cook

   • Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
   • To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.