Boiled Rice, Kadle Sukkha and Tomato Rasam

Ingredients

• 1 cup Kala Chana (Soak overnight in water before use)
• 3 cup Water (For pressure cooking the chickpeas)
• 1.5 tsp Salt (Divided, or to taste)
• 1 cup Grated Coconut (Freshly grated is preferred)
• 6 whole Dried Red Chili (Byadgi or Kashmiri variety recommended)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 0.5 tsp Black Peppercorns
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1 large Onion (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 5 cloves Garlic (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 1 tsp Jaggery (Powdered)

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the black chickpeas and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas 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 for about 15-20 minutes, until the chickpeas are tender but not mushy.
   • Once the pressure releases naturally, open the cooker. Reserve the cooked chickpeas and the cooking water separately.
2. 2

   Roast and Grind the Masala

   • While the chickpeas cook, heat a heavy-bottomed pan over low heat. Dry roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma.
   • Add the grated coconut to the pan. Continue to roast, stirring continuously for 5-7 minutes, until the coconut turns a deep golden brown. Be careful not to burn it.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled spice and coconut mixture to a grinder jar. Add 1/4 cup of water and grind to a thick, slightly coarse paste. Set aside.
3. 3

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.