Kane Gassi, Boiled Rice and Southekayi Kosambari

Ingredients

• 1.5 cup Basmati Rice
• 2.25 cup Water (For cooking)
• 0.5 tsp Salt (Optional)

Instructions

1. 1

   Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).

3. 3

   Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

5. 5

   After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.

6. 6

   Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.

Ingredients

• 2 medium Cucumber (finely chopped)
• 0.25 cup Moong Dal (split yellow lentils, rinsed and soaked)
• 0.25 cup Fresh Coconut (grated)
• 1 small Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Coriander Leaves (chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.75 tsp Salt (or to taste)
• 2 tsp Vegetable Oil (for tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (optional, for extra crunch)
• 0.25 tsp Hing (asafoetida)
• 6 pcs Curry Leaves
• 1 pcs Dried Red Chili (broken into two)

Instructions

1. 1

   Soak the Moong Dal

   • Rinse the moong dal thoroughly under cool running water.
   • Soak the dal in 1 cup of water for 30-60 minutes. It should become tender enough to bite into easily but still retain a slight crunch.
   • Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
2. 2

   Prepare the Salad Base

   • In a large mixing bowl, combine the finely chopped cucumber, soaked and drained moong dal, grated fresh coconut, chopped onion, green chilies, and coriander leaves.
   • Gently toss the ingredients to mix them evenly. Do not add salt or lemon juice at this stage.
3. 3

   Make the Tempering (Oggarane)

   • Heat oil in a small pan (tadka pan) over medium heat. After about 30 seconds, test the heat by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which should take about 20-30 seconds.
   • Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown.