Boiled Rice, Hesaru Kaalu Gassi and Kosambari

Ingredients

• 1 cup Whole Green Gram (Soaked for at least 4 hours or overnight)
• 1 cup Fresh Grated Coconut
• 5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 inch piece Tamarind (Soaked in a little warm water)
• 1 tsp Jaggery (Grated or powdered)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 4 cup Water (3 cups for cooking gram, ~1 cup for masala and gravy)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 5 pcs Garlic Cloves (Lightly crushed)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Green Gram

   • Wash the whole green gram thoroughly and soak it in plenty of water for at least 4 hours, or preferably overnight.
   • Drain the soaking water. Transfer the gram to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, or until the gram is soft but still holds its shape.
   • Allow the pressure to release naturally. Gently mash about a quarter of the cooked gram with the back of a spoon to help thicken the curry. Set aside.
2. 2

   Prepare the Gassi Masala

   • In a small pan, dry roast the dried red chilies, coriander seeds, and cumin seeds on low heat for 2-3 minutes until they release a pleasant aroma. Be careful not to burn them.
   • Let the roasted spices cool down completely.
   • In a blender jar, combine the cooled roasted spices, fresh grated coconut, soaked tamarind (squeeze out the pulp and discard fibers), and turmeric powder.
   • Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste. The consistency should be like a thick batter.
3. 3

Ingredients

• 0.5 cup Moong Dal (Split and skinned yellow mung beans)
• 2 cup Water (For soaking the dal)
• 1.5 cup Cucumber (Finely chopped)
• 0.25 cup Fresh Coconut (Freshly grated)
• 3 tbsp Coriander Leaves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 tsp Coconut Oil (For tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 sprig Curry Leaves (About 8-10 leaves)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Moong Dal: Rinse the moong dal under cool running water until the water runs clear. Place the dal in a bowl and cover with 2 cups of water. Let it soak for 1 to 2 hours. The dal should be soft enough to break with a fingernail but still have a slight bite. Do not over-soak. Once soaked, drain all the water completely using a fine-mesh sieve and set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped coriander leaves, and green chilies. Gently toss to combine.

3. 3

   Prepare the Tempering (Tadka): Heat the coconut oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.

4. 4

   Finish the Tempering: Once the mustard seeds have spluttered, lower the heat and add the curry leaves (be careful, they will pop) and asafoetida. Sauté for another 15-20 seconds until the curry leaves are crisp. Immediately turn off the heat.

5. 5

   Assemble and Serve: Pour the hot tempering over the moong dal mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Taste and adjust seasoning if needed. Serve immediately to enjoy its fresh, crunchy texture.