Boiled Rice, Hurali Saaru and Suvarnagadde Palya

Ingredients

• 0.75 cup Horse Gram (Also known as Hurali Kalu)
• 4.5 cup Water (4 cups for cooking, 0.5 cup for tamarind)
• 1 inch Tamarind (Small lime-sized piece)
• 1 pcs Tomato (Medium, finely chopped)
• 5 pcs Garlic Cloves (Lightly crushed)
• 1 tsp Jaggery (Grated or powdered)
• 2 tsp Rasam Powder (Store-bought or homemade)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tsp Ghee (Can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dry Red Chilli (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Soak Lentils and Tamarind

   • Rinse the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 6 hours or preferably overnight.
   • In a small bowl, soak the tamarind in 1/2 cup of warm water for about 20 minutes. Squeeze the tamarind to extract a thick pulp, then strain and discard the solids.
2. 2

   Pressure Cook the Horse Gram

   • Drain the soaking water from the horse gram. Transfer the lentils to a pressure cooker.
   • Add 4 cups of fresh water and 1/4 tsp of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 7-8 whistles, or until the lentils are very soft and well-cooked (approx. 20-25 minutes).
3. 3

   Prepare the Saaru Base

   • Once the pressure has released naturally, open the cooker.
   • Carefully strain the cooked lentils, collecting the nutrient-rich stock (known as 'kattu') in a separate pot. This stock is the base for the saaru.
   • Set aside the cooked horse gram lentils to make a side dish like 'Usli' or 'Palya'.

Ingredients

• 500 g Elephant Foot Yam (Peeled and cubed into 1-inch pieces)
• 4 cup Water (For boiling the yam)
• 0.5 tsp Salt (For boiling the yam)
• 0.25 tsp Turmeric Powder (For boiling the yam)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 3 piece Green Chili (Slit lengthwise)
• 1 medium Onion (Finely chopped)
• 3 tbsp Grated Coconut (Fresh or frozen (thawed))
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and Cook the Yam

   • To prevent itching, apply a little oil to your hands before handling the yam. Peel the elephant foot yam, wash it thoroughly, and chop it into 1-inch cubes.
   • In a medium pot, combine the yam cubes, 4 cups of water, 1/2 tsp salt, and 1/4 tsp turmeric powder.
   • Bring the water to a boil over medium-high heat. Cook for 10-12 minutes, or until the yam is tender but still holds its shape. A fork should pierce it easily.
   • Once cooked, carefully drain all the water and set the cooked yam aside.
2. 2

   Prepare the Tempering (Oggarane)

   • Heat coconut oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously, until they turn golden brown and aromatic.
   • Add the asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté and Combine