Boiled Rice, Badanekayi Huli and Carrot Palya

Ingredients

• 0.75 cup Toor Dal (Also known as split pigeon peas)
• 400 g Brinjal (Small, purple variety recommended, cut into 1-inch pieces)
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1 cup warm water)
• 1 tbsp Jaggery (Grated or powdered)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 1.5 tbsp Chana Dal (For huli pudi)
• 1 tsp Urad Dal (For huli pudi)
• 1.5 tbsp Coriander Seeds (For huli pudi)
• 0.5 tsp Cumin Seeds (For huli pudi)
• 0.25 tsp Fenugreek Seeds (For huli pudi)
• 4 piece Dried Red Chillies (Byadagi or Kashmiri variety recommended for color)
• 2 tbsp Desiccated Coconut (For huli pudi)
• 2 tbsp Coconut Oil (For tempering)
• 1 tsp Mustard Seeds (For tempering)
• 10 leaf Curry Leaves (For tempering)
• 0.25 tsp Hing (Asafoetida, for tempering)
• 4 cup Water (Divided for cooking dal, tamarind, and gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Tamarind

   • Rinse the toor dal thoroughly. In a pressure cooker, combine the dal, 2 cups of water, and 1/4 tsp of turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes). Once the pressure releases naturally, open the lid, mash the dal lightly with a spoon, and set aside.
   • In a small bowl, mix the tamarind paste with 1 cup of warm water to create tamarind water. Set aside.
2. 2

   Roast and Grind the Huli Pudi (Spice Powder)

   • Heat a small, heavy-bottomed pan over low heat. Dry roast the chana dal and urad dal for 2-3 minutes until they turn light golden and aromatic.
   • Add the coriander seeds, cumin seeds, and fenugreek seeds. Roast for another minute until fragrant.
   • Add the dried red chillies and roast for 30-40 seconds, being careful not to burn them.
   • Finally, add the desiccated coconut and roast for 30 seconds until lightly toasted. Turn off the heat and transfer all roasted ingredients to a plate to cool completely.
   • Once cooled, grind the mixture into a fine powder in a spice grinder or mixer. This is your fresh huli pudi.
3. 3

Ingredients

• 500 g Carrots (Peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Medium, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For steaming)
• 0.25 cup Grated Coconut (Freshly grated is best)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Ingredients

   • Wash, peel, and finely chop the carrots into small, even 1/4-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and slit the green chilies lengthwise.
2. 2

   Temper the Spices (Oggarane)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Wait for the oil to become hot but not smoking.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. Be careful not to burn them.
   • Add the hing and fresh curry leaves. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.