Boiled Rice, Tomato Saaru and Batate Sukkha

Ingredients

• 0.25 cup Toor Dal (rinsed thoroughly)
• 4 medium Tomatoes (ripe and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1.5 cup Water (for pressure cooking)
• 1 inch piece Tamarind (seedless)
• 0.5 cup Warm Water (for soaking tamarind)
• 2 tsp Rasam Powder (store-bought or homemade)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Ghee
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 2 whole Dried Red Chilies (broken into halves)
• 10 leaves Curry Leaves
• 2 cloves Garlic (lightly crushed, optional)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook Dal and Tomatoes

   • In a 2 or 3-liter pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 1.5 cups of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Saaru Base

   • While the dal is cooking, soak the tamarind piece in 1/2 cup of warm water for 10 minutes. Squeeze the tamarind well to extract all the pulp into the water, then discard the fibrous solids.
   • Once the pressure cooker is safe to open, use a whisk or an immersion blender to mash the cooked dal and tomato mixture into a smooth puree.
   • Transfer this puree to a medium-sized pot. Add the prepared tamarind water, rasam powder, jaggery, salt, and 2 additional cups of water. Stir everything together until well combined.
3. 3

   Simmer the Saaru

   • Place the pot on the stove over medium heat and bring the mixture to a gentle boil.
   • Once it starts boiling, reduce the heat to low and let it simmer for 5-7 minutes. The saaru is ready when a light, aromatic froth forms on the surface.

Ingredients

• 500 g Potatoes (About 4 medium waxy potatoes, like Yukon Gold or red potatoes)
• 4 cup Water (For boiling potatoes)
• 1 tsp Salt (For boiling potatoes)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida. Use a gluten-free variety if needed.)
• 10 leaves Curry Leaves
• 2 pcs Green Chili (Slit lengthwise or finely chopped)
• 1 medium Onion (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 0.25 cup Fresh Coconut (Grated)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the potatoes thoroughly. Place them in a pot with enough water to cover them by an inch. Add 1 tsp of salt to the water.
   • Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still hold their shape. Do not overcook.
   • Drain the hot water and let the potatoes cool down enough to handle. Peel the skin and gently cut them into 1-inch cubes. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter completely. This should take about 30-45 seconds.
   • Lower the heat, then add cumin seeds, hing, curry leaves, and slit green chilies. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Sauté Onions and Spices

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the turmeric powder and red chili powder. Stir continuously for about 30 seconds to cook the spices without burning them.