Boiled Rice, Tomato Saru and Beans Poriyal

Ingredients

• 0.5 cup toor dal (rinsed thoroughly)
• 1.5 cup water (for cooking dal)
• 0.25 tsp turmeric powder
• 4 medium tomatoes (ripe and finely chopped)
• 3 cloves garlic cloves (lightly crushed)
• 1 tbsp tamarind paste
• 2 tsp rasam powder (use a good quality brand or homemade)
• 0.5 tsp jaggery (powdered, optional)
• 1 tsp salt (or to taste)
• 2 tsp ghee
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp hing
• 2 whole dried red chillies (broken in half)
• 1 sprig curry leaves
• 2 tbsp coriander leaves (finely chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (approx. 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth, creamy paste. Set aside.
2. 2

   Prepare the Tomato Base

   • While the dal is cooking, place a medium-sized pot or saucepan over medium heat.
   • Add the chopped tomatoes, crushed garlic cloves, and 3 cups of water to the pot.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, until the tomatoes are very soft and have broken down.
3. 3

   Combine and Simmer

   • Pour the mashed dal into the pot with the tomato base. Stir well to combine, ensuring there are no lumps.
   • Add the tamarind paste, rasam powder, jaggery (if using), and salt. Mix everything together.

Ingredients

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 1 medium Onion (Finely chopped)
• 0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 whole Dried Red Chili (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Water (For steaming the beans)

Instructions

1. 1

   Prepare the Vegetables

   • Wash the green beans thoroughly under running water.
   • Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and set aside.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
   • Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
   • Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3. 3

   Sauté and Cook the Beans

   • Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.