Boiled Rice, Thogari Bele Saaru and Long Beans Upkari

Ingredients

• 0.75 cup Toor Dal (Rinsed well)
• 2 pcs Tomato (Medium, roughly chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/4 cup hot water and extract the pulp)
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 2 tbsp Saarina Pudi (Karnataka style rasam powder)
• 1 tsp Salt (Adjust to taste)
• 4 cup Water (Divided)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 10 pcs Curry Leaves
• 1 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the rinsed toor dal, chopped tomatoes, slit green chilies, and turmeric powder.
   • Add 1.5 cups of water and give it a quick stir.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and mash the dal mixture thoroughly with a masher or the back of a ladle until smooth.
2. 2

   Prepare the Saaru Base

   • Transfer the mashed dal mixture to a medium-sized pot or saucepan.
   • Add the tamarind paste, jaggery, saarina pudi, and salt to the pot.
   • Pour in the remaining 2.5 cups of water. Whisk everything together until the spice powder and jaggery are fully dissolved and there are no lumps.
3. 3

   Simmer the Saaru

   • Place the pot on medium heat and bring the saaru to a gentle boil, stirring occasionally.
   • Once it begins to boil, reduce the heat to low and let it simmer for 5-7 minutes. This allows the raw aroma of the spices to cook off and the flavors to meld beautifully.

Ingredients

• 400 g long beans (also known as yardlong beans)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 pcs dried red chilies (broken into halves)
• 10 pcs curry leaves
• 0.25 tsp hing
• 0.25 tsp turmeric powder
• 0.5 cup grated coconut (fresh or frozen (thawed))
• 0.75 tsp salt
• 0.25 cup water (for cooking)
• 0.5 tsp jaggery (optional, powdered)

Instructions

1. 1

   Prepare the beans. Wash the long beans well, trim the ends, and chop them into 1-inch pieces. Set aside.

2. 2

   Make the tempering. Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter completely, which takes about 30 seconds. Add the urad dal and sauté until it turns a light golden brown, about 1 minute. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.

3. 3

   Sauté the beans. Add the chopped long beans and turmeric powder to the pan. Stir well to ensure the beans are evenly coated with the tempering spices.

4. 4

   Cook the beans until tender. Add salt and 1/4 cup of water. Cover the pan with a lid and reduce the heat to low. Let the beans cook for 10-12 minutes, or until they are tender but still retain a slight crunch. Stir once or twice in between to prevent sticking.

5. 5

   Finish with coconut. Once the beans are cooked and all the water has evaporated, add the grated coconut and the optional jaggery. Mix everything well and cook for 2 more minutes, allowing the flavors to meld.

6. 6

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