Boiled Rice, Harive Soppu Koddel and Cabbage Palya

Ingredients

• 0.75 cup Toor Dal (Rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 250 g Harive Soppu (One large bunch, chopped)
• 15 g Tamarind (Lime-sized ball, soaked in 1/2 cup warm water)
• 1 tbsp Jaggery (Grated or powdered)
• 1.25 tsp Salt (Adjust to taste)
• 0.75 cup Fresh Coconut (Grated)
• 4 pcs Byadgi Red Chillies (For color and mild heat)
• 2 pcs Guntur Red Chillies (For spiciness, optional)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 2 tsp Urad Dal (Divided use: 1 tsp for masala, 1 tsp for tempering)
• 0.25 tsp Fenugreek Seeds
• 2.5 tbsp Coconut Oil (Divided use)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 3.5 cup Water (For cooking dal, greens, and grinding masala)

Instructions

1. 1

   Cook the Lentils

   • In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the lid and lightly mash the dal with a spoon. Set aside.
2. 2

   Roast Spices for Masala

   • Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
   • Add the byadgi and guntur red chillies, coriander seeds, cumin seeds, 1 tsp of urad dal, and fenugreek seeds.
   • Roast for 3-4 minutes, stirring continuously, until the spices are aromatic and the dal turns a light golden brown. Ensure they do not burn.
   • Remove from heat and let the spices cool completely.
3. 3

   Grind the Coconut Masala

   • Transfer the cooled roasted spices to a grinder jar.
   • Add the freshly grated coconut.

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8