Boiled Rice, Moong Dal Koddel, Beans Upkari and Appalam

Ingredients

• 1 cup Moong Dal (Split yellow lentils, rinsed well)
• 200 g Ivy Gourd (Also known as Tondekai, trimmed and chopped into 1/4-inch rounds)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking the dal)
• 0.75 cup Fresh Coconut (Grated, fresh or frozen (thawed))
• 5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Coconut Oil (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 4 cloves Garlic (Lightly crushed or minced)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Pressure Cook Dal and Vegetables

   • Rinse the moong dal thoroughly. In a pressure cooker, combine the rinsed dal, chopped ivy gourd, turmeric powder, and 3 cups of water.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes.
   • Allow the pressure to release naturally. The dal should be soft but still hold its shape slightly.
2. 2

   Prepare the Coconut Masala Paste

   • While the dal cooks, combine the grated coconut, dried red chilies, coriander seeds, cumin seeds, tamarind paste, and jaggery in a blender or grinder jar.
   • Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a tablespoon more water only if necessary to facilitate grinding.
3. 3

   Combine and Simmer the Koddel

   • Once the pressure has released, open the cooker. Gently mash the dal with the back of a spoon, leaving some texture.
   • Stir in the ground coconut masala paste and salt. Mix until well combined.
   • Add 1/2 to 1 cup of water to adjust the consistency to your liking. The curry should be a medium-thick gravy.

Ingredients

• 500 g Green Beans (Trimmed and chopped into 1-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chillies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Grated Coconut
• 0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)

Instructions

1. 1

   Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.

2. 2

   Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.

3. 3

   Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

4. 4

   Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.

5. 5

   Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.

6. 6

   Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.

7. 7

   Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.

Ingredients

• 8 pieces Appalam (Plain or pepper variety works well. Check for gluten-free if needed.)
• 2 cup Vegetable Oil (For deep frying. Any neutral oil like sunflower or canola is suitable.)

Instructions

1. 1

   Heat the oil for frying.

   • Pour about 1-2 inches of oil into a kadai or a deep, small pan.
   • Heat the oil over medium-high heat for 2-3 minutes.
   • Test the oil's temperature by dropping a small piece of appalam into it. If it sizzles and rises to the top immediately, the oil is ready.
2. 2

   Fry the appalams one by one.

   • Using tongs, carefully slide one appalam into the hot oil.
   • Gently press it down with a slotted spoon for 2-3 seconds to ensure it cooks evenly.
   • The appalam will puff up and turn a light golden color in about 5-7 seconds. Immediately flip it over.
   • Fry the other side for another 3-5 seconds until it's crisp.
3. 3

   Drain and serve.

   • Quickly remove the appalam from the oil using the tongs, letting excess oil drip back into the pan.
   • Place the fried appalam on a plate lined with paper towels to absorb any remaining oil.
   • Repeat the process for all remaining appalams.
   • Serve immediately for the best crispy texture alongside rice and curry.