Boiled Rice, Menthya Sambar and Egg Podimas

Ingredients

• 1 cup toor dal (rinsed)
• 0.5 tsp turmeric powder
• 4 cup water (for cooking dal and sambar)
• 1 pcs tamarind (lemon-sized ball)
• 1 pcs drumstick (cut into 2-inch pieces)
• 10 pcs sambar onions (peeled)
• 1 pcs brinjal (small, cubed)
• 3 tbsp sambar powder
• 1 tbsp jaggery (grated or powdered)
• 1.5 tsp salt
• 2 tbsp ghee (or oil for a vegan option)
• 1 tsp mustard seeds
• 1 tsp menthya
• 0.5 tsp urad dal
• 2 pcs dry red chillies (broken)
• 0.25 tsp hing
• 10 pcs curry leaves
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water. Pressure cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, open the lid and mash the dal lightly with the back of a spoon. Set aside.

2. 2

   Soak the tamarind in 1 cup of warm water for 20-30 minutes. Squeeze well to extract the juice and discard the pulp. In a large pot, add the tamarind extract, drumstick pieces, sambar onions, and brinjal. Add sambar powder, jaggery, and salt. Pour in 1 cup of water. Bring to a boil and cook on medium heat for 10-12 minutes, or until the vegetables are tender but still hold their shape.

3. 3

   Pour the cooked, mashed dal into the pot with the vegetables. Mix well and add another cup of water, or more, to adjust the consistency to your liking. Bring the sambar to a gentle simmer and let it cook for 5-7 minutes for all the flavors to meld together.

4. 4

   Heat ghee or oil in a small pan (tadka pan) over medium heat. Add the mustard seeds and let them splutter. Lower the heat and add the fenugreek seeds. Sauté for 30 seconds until they turn reddish-brown and aromatic, but be careful not to burn them. Add urad dal, broken dry red chillies, hing, and curry leaves. Sauté for another 30 seconds until the dal is golden.

5. 5

   Pour the hot tempering over the simmering sambar and mix well. Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice, idli, or dosa.

Ingredients

• 6 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 leaves Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground, optional)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Crack the 6 eggs into a medium bowl.
   • Add a pinch of salt and the freshly ground black pepper (if using).
   • Whisk vigorously for 1-2 minutes until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat 2 tbsp of oil in a wide non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
3. 3

   Sauté the Aromatics

   • Add the 10 curry leaves, 2 finely chopped onions, 3 slit green chilies, and 1 inch of finely chopped ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4