Goan Red Rice, Alsande Tondak and Cabbage Foogath

Ingredients

• 1 cup Black Eyed Peas (Dried)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 1 medium Onion (Thinly sliced, for masala)
• 1.5 tbsp Coriander Seeds
• 5 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.5 tsp Black Peppercorns
• 4 pcs Cloves
• 1 inch Cinnamon Stick
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 2 tbsp Vegetable Oil (Divided use)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Jaggery (Grated or powdered)
• 1.5 tsp Salt (Divided use)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 4 cups Water (For cooking beans, grinding, and adjusting curry)

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Wash the black-eyed peas and soak them in plenty of water for 6-8 hours or overnight.
   • Drain the soaking water. In a pressure cooker, combine the soaked peas, 2 cups of fresh water, and 0.5 tsp of salt.
   • Pressure cook on medium heat for 3-4 whistles, or until the peas are tender but still hold their shape. Set aside, reserving the cooking water.
2. 2

   Roast the Masala Ingredients

   • Heat 1 tsp of oil in a pan over medium-low heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until fragrant.
   • Add the sliced onion and sauté for 4-5 minutes until it softens.
   • Add the grated coconut and roast on low heat, stirring continuously for 8-10 minutes, until it turns a deep, uniform golden brown. This step is crucial for the flavor.
   • Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted mixture to a high-speed blender or grinder jar.

Ingredients

• 500 g Cabbage (About 1 medium head, finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for a nutty crunch)
• 10 leaves Curry Leaves (Fresh preferred)
• 2 whole Green Chili (Slit lengthwise, adjust to taste)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 0.5 cup Fresh Grated Coconut (Frozen (thawed) can be used as a substitute)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare your ingredients. Wash and finely shred the cabbage. Slit the green chilies lengthwise. Keep all other ingredients ready.

2. 2

   Begin the tempering (tadka). Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.

   • Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add the urad dal (if using) and sauté for about 30-45 seconds until it turns a light golden brown.
   • Add the curry leaves, slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Add the shredded cabbage to the pan. Sprinkle the turmeric powder, salt, and sugar (if using) over the cabbage. Toss everything together until the cabbage is well-coated with the spices.

4. 4

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring occasionally. The cabbage will cook in its own steam. Avoid adding water unless it begins to stick.

5. 5

   Check for doneness. The cabbage should be tender but still have a slight crunch (tender-crisp). Uncover the pan, add the freshly grated coconut and chopped coriander leaves.

6. 6