Bhendi Kaju Upkari, Steamed Basmati Rice and Tomato Saaru

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 0.25 cup Toor Dal (rinsed thoroughly)
• 4 medium Tomatoes (ripe and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1.5 cup Water (for pressure cooking)
• 1 inch piece Tamarind (seedless)
• 0.5 cup Warm Water (for soaking tamarind)
• 2 tsp Rasam Powder (store-bought or homemade)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 2 whole Dried Red Chilies (broken into halves)
• 10 leaves Curry Leaves
• 2 cloves Garlic (lightly crushed, optional)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook Dal and Tomatoes

   • In a 2 or 3-liter pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 1.5 cups of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Saaru Base

   • While the dal is cooking, soak the tamarind piece in 1/2 cup of warm water for 10 minutes. Squeeze the tamarind well to extract all the pulp into the water, then discard the fibrous solids.
   • Once the pressure cooker is safe to open, use a whisk or an immersion blender to mash the cooked dal and tomato mixture into a smooth puree.
   • Transfer this puree to a medium-sized pot. Add the prepared tamarind water, rasam powder, jaggery, salt, and 2 additional cups of water. Stir everything together until well combined.
3. 3

   Simmer the Saaru

   • Place the pot on the stove over medium heat and bring the mixture to a gentle boil.
   • Once it starts boiling, reduce the heat to low and let it simmer for 5-7 minutes. The saaru is ready when a light, aromatic froth forms on the surface.