Boiled Rice, Padengi Gassi and Cabbage Palya

Ingredients

• 1 cup whole green gram (Also known as whole mung beans. Soaked for at least 4 hours or overnight.)
• 3 cup water (Divided for cooking the gram and grinding the masala.)
• 1.5 tsp salt (Adjust to taste.)
• 6 pcs dried red chillies (Byadgi or Kashmiri variety recommended for color and moderate heat.)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 0.25 tsp fenugreek seeds
• 1 cup grated coconut (Fresh is preferred, but frozen (thawed) works well.)
• 6 pcs garlic cloves (4 for the masala paste and 2 for tempering.)
• 1 tsp tamarind paste (Or a small marble-sized ball of tamarind soaked in warm water.)
• 0.5 tsp turmeric powder
• 1 pcs onion (Medium-sized, finely chopped.)
• 1 tsp jaggery (Grated or powdered. Balances the tanginess.)
• 2 tbsp coconut oil (Essential for the authentic flavor.)
• 1 tsp mustard seeds
• 10 pcs curry leaves (Fresh curry leaves are best.)

Instructions

1. 1

   Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.

2. 2

   Drain the soaked green gram and transfer it to a pressure cooker. Add 2 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 3-4 whistles, or until the gram is soft but still holds its shape. Allow the pressure to release naturally.

3. 3

   While the gram is cooking, prepare the masala paste. In a small pan, dry roast the dried red chillies, coriander seeds, cumin seeds, and fenugreek seeds on low heat for 2-3 minutes until fragrant. Be careful not to burn them.

4. 4

   Let the roasted spices cool completely. Transfer them to a grinder jar along with the grated coconut, 4 cloves of garlic, tamarind paste, and turmeric powder. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

5. 5

   Once the pressure has released from the cooker, open the lid. Place the pot with the cooked green gram back on the stove over medium heat. Add the ground masala paste, finely chopped onion, jaggery, and the remaining 1 tsp of salt. Stir everything together gently.

6. 6

   Add another 1/2 cup of water, or as needed, to achieve a thick gravy consistency. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the flavors to meld and cooks out the raw taste of the masala.

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8