Boiled Rice, Moong Dal Gassi and Batate Song

Ingredients

• 1 cup Moong Dal (split yellow lentils, rinsed well)
• 0.5 tsp Turmeric Powder (divided)
• 3.5 cup Water (divided for cooking dal, grinding, and adjusting consistency)
• 6 pcs Byadgi Red Chilies (dried, adjust to spice preference)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1 cup Fresh Grated Coconut (tightly packed)
• 4 cloves Garlic (peeled)
• 1 inch Tamarind (seedless, or 1 tsp tamarind paste)
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, finely chopped)
• 1 pcs Tomato (medium, finely chopped)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Ghee (or coconut oil for a vegan option)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Moong Dal

   • Wash the moong dal thoroughly under running water. Soaking for 30 minutes is optional but recommended for faster cooking.
   • In a pressure cooker, combine the rinsed dal, 2 cups of water, and 1/4 tsp of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10 minutes. The dal should be soft but still hold its shape, not completely mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and gently mash the dal with the back of a spoon. Set aside.
2. 2

   Prepare the Gassi Masala Paste

   • Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds.
   • Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly darker. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
   • In a blender jar, combine the cooled roasted spices, fresh grated coconut, garlic cloves, tamarind, and the remaining 1/4 tsp of turmeric powder.
   • Add 1/2 cup of water and blend to a very smooth, fine paste. Add a little more water if needed to facilitate grinding. Set this masala paste aside.

Ingredients

• 500 g Potato (About 4 medium potatoes)
• 2 medium Onion (Finely chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
• 0.5 tsp Turmeric Powder
• 1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
• 2 pcs Green Chili (Slit lengthwise (optional))
• 1 tsp Salt (Or to taste)
• 1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes and Tamarind Pulp

   • Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
   • While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2. 2

   Create the Tempering (Tadka)

   • Heat the oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
   • Immediately add the asafoetida, followed by the finely chopped onions.
3. 3

   Sauté the Aromatics

   • Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
   • Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.