Boiled Rice, Vegetable Koddel and Aralu Sandige

Ingredients

• 0.75 cup Toor Dal (Also known as split pigeon peas)
• 0.5 tsp Turmeric Powder
• 4 cup Water (Divided for cooking dal, vegetables, and grinding masala)
• 1 cup Ash Gourd (Peeled and cubed)
• 1 cup Pumpkin (Peeled and cubed)
• 0.5 cup Field Marrow (Also known as Mangalorean cucumber, cubed)
• 1 tbsp Tamarind Paste (Adjust to taste)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 3 tsp Coconut Oil (Divided for roasting masala and tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (For masala paste)
• 0.25 tsp Fenugreek Seeds
• 4 pcs Dry Red Chillies (Byadgi or Kashmiri variety recommended for color)
• 0.75 cup Grated Coconut (Freshly grated is best)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly under running water.
   • In a pressure cooker, combine the rinsed dal, 2 cups of water, and the turmeric powder.
   • Secure the lid and 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. Open the cooker and whisk the dal until smooth. Set aside.
2. 2

   Prepare the Masala Paste

   • While the dal is cooking, heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, urad dal, fenugreek seeds, and dry red chillies. Roast for 2-3 minutes, stirring continuously, until the spices are aromatic and the urad dal turns a light golden brown.
   • Turn off the heat and add the grated coconut. Sauté for another minute in the residual heat of the pan until it's fragrant. Be careful not to brown the coconut.
   • Transfer the roasted ingredients to a plate and let them cool completely.
   • Once cooled, transfer to a blender. Add about 1/4 to 1/2 cup of water and grind to a very smooth, thick paste.

Ingredients

• 200 g Puffed Paddy (Also known as Aralu. Ensure it is fresh and crisp.)
• 0.5 cup Rice Flour
• 3 cup Water (Divided for slurry and boiling.)
• 5 pcs Green Chili (Adjust to your spice preference.)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing.)
• 1.5 tsp Salt (Adjust to taste.)
• 1 tsp Lemon Juice (Optional, for tanginess and preservation.)
• 2 cup Oil (For deep frying.)

Instructions

1. 1

   Prepare the Spice Paste and Slurry

   • Grind the green chilies into a fine paste using a small amount of water if needed. Set aside.
   • In a small bowl, whisk the rice flour with 1/2 cup of water until you have a smooth, lump-free slurry.
2. 2

   Cook the Batter (Ganji)

   • In a heavy-bottomed pan, bring the remaining 2.5 cups of water to a rolling boil over medium-high heat.
   • Add the green chili paste, cumin seeds, asafoetida, and salt to the boiling water. Stir well and let it boil for 1 minute for the flavors to infuse.
   • Reduce the heat to low. Slowly pour the rice flour slurry into the boiling water, whisking continuously and vigorously to prevent any lumps from forming.
   • Continue to cook for 5-7 minutes, stirring constantly, until the mixture thickens into a glossy, translucent, porridge-like consistency (ganji).
   • Turn off the heat. Stir in the lemon juice, if using. The batter should be thick enough to coat the back of a spoon.
3. 3

   Coat the Puffed Paddy

   • Place the puffed paddy (aralu) in a large, wide bowl.