Boiled Rice, Alasande Gassi, Tendli Batata Upkari and Southekayi Kosambari

Ingredients

• 1 cup Black-Eyed Peas (dried, soaked for 4-6 hours or overnight)
• 2.5 tbsp Coconut Oil (divided)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 5 whole Byadgi Chilies (adjust to taste for color and mild heat)
• 4 cloves Garlic
• 0.25 small Onion (roughly chopped, for masala paste)
• 1 cup Grated Coconut (fresh or frozen (thawed))
• 0.5 tsp Turmeric Powder
• 1 inch piece Tamarind (seedless, soaked in 1/4 cup warm water)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (also known as Hing)
• 0.5 tsp Jaggery (powdered, optional)
• 1.25 tsp Salt (adjust to taste)
• 4 cups Water (approximately, for cooking and grinding)

Instructions

1. 1

   Prep the Beans: Wash the black-eyed peas thoroughly. Soak them in ample water for at least 4-6 hours, or preferably overnight.

2. 2

   Cook the Beans: Drain the soaked peas. In a pressure cooker, combine the peas with 3 cups of fresh water and 0.5 tsp of salt. Pressure cook over medium heat for 3-4 whistles, or until the peas are soft but hold their shape (approx. 15 minutes). Let the pressure release naturally. Set aside, retaining the cooking water.

3. 3

   Roast Masala Ingredients: Heat 1 tsp of coconut oil in a pan over medium-low heat. Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1 minute until fragrant. Add the Byadgi chilies and roast for another 30 seconds. Add the roughly chopped small onion piece and garlic cloves. Sauté for 2 minutes until the onion softens. Finally, add the grated coconut and roast on low heat, stirring continuously for 5-7 minutes, until it turns golden brown. Be careful not to burn it. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.

4. 4

   Grind the Masala Paste: Once cooled, transfer the roasted mixture to a grinder. Squeeze the soaked tamarind to extract its pulp and add the tamarind water to the grinder (discard the fibrous parts). Grind to a very smooth paste, adding a little more water if necessary to achieve a fine consistency.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and asafoetida, and sauté for a few seconds. Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and translucent.

6. 6

Ingredients

• 250 g Tendli (Also known as Ivy Gourd. Washed, ends trimmed, and sliced into thin rounds.)
• 1 medium Potato (Peeled and diced into 1/2-inch cubes.)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for a crunchy texture.)
• 10 leaves Curry Leaves
• 2 pcs Green Chilli (Slit lengthwise.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste.)
• 0.25 cup Water (For steaming the vegetables.)
• 3 tbsp Fresh Grated Coconut
• 0.5 tsp Jaggery (Optional, grated or powdered, to balance flavors.)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish.)

Instructions

1. 1

   Prepare the vegetables. Wash the tendli thoroughly, trim both ends, and slice them into thin, uniform rounds. Peel the potato and dice it into small 1/2-inch cubes. Set aside.

2. 2

   Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-40 seconds.

3. 3

   Add the urad dal (if using) and sauté for about 1 minute until it turns a light golden brown. Immediately add the curry leaves and slit green chilies. Be cautious as they will splutter. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.

4. 4

   Add the diced potatoes to the pan. Sauté for 2-3 minutes, stirring occasionally to coat them well with the tempering.

5. 5

   Now, add the sliced tendli, turmeric powder, and salt. Mix everything thoroughly so the vegetables are evenly coated with the spices.

6. 6

   Sprinkle the water over the vegetables, reduce the heat to low, and cover the pan with a lid. Allow the vegetables to steam-cook for 10-12 minutes. Stir once or twice in between to prevent sticking.

7. 7

   Check for doneness by piercing a piece of potato and tendli with a fork; they should be tender. If not, cover and cook for a few more minutes.

Ingredients

• 2 medium Cucumber (finely chopped)
• 0.25 cup Moong Dal (split yellow lentils, rinsed and soaked)
• 0.25 cup Fresh Coconut (grated)
• 1 small Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.75 tsp Salt (or to taste)
• 2 tsp Vegetable Oil (for tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (optional, for extra crunch)
• 0.25 tsp Hing (asafoetida)
• 6 pcs Curry Leaves
• 1 pcs Dried Red Chili (broken into two)

Instructions

1. 1

   Soak the Moong Dal

   • Rinse the moong dal thoroughly under cool running water.
   • Soak the dal in 1 cup of water for 30-60 minutes. It should become tender enough to bite into easily but still retain a slight crunch.
   • Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
2. 2

   Prepare the Salad Base

   • In a large mixing bowl, combine the finely chopped cucumber, soaked and drained moong dal, grated fresh coconut, chopped onion, green chilies, and coriander leaves.
   • Gently toss the ingredients to mix them evenly. Do not add salt or lemon juice at this stage.
3. 3

   Make the Tempering (Oggarane)

   • Heat oil in a small pan (tadka pan) over medium heat. After about 30 seconds, test the heat by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which should take about 20-30 seconds.
   • Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown.