Koonthal Roast, Matta Rice and Dal Curry

Ingredients

• 1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
• 4 cup Water (For pressure cooking)
• 0.5 tsp Salt (Optional, to taste)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
   • Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
   • After soaking, drain the water completely using a colander.
2. 2

   Pressure Cook the Rice

   • Transfer the drained rice to a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water and the optional salt. Stir once.
   • Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
   • After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3. 3

   Fluff and Serve

   • Once the pressure has completely subsided, carefully open the cooker lid.
   • The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
   • Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.

Ingredients

• 1 cup Toor Dal (rinsed well)
• 3 cup Water (for pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (divided)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 2 pcs Dried Red Chilli (broken in half)
• 1 pc Onion (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 2 pcs Tomato (medium, finely chopped)
• 0.75 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 0.5 cup Hot Water (as needed to adjust consistency)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under running water. Soaking for 30 minutes is optional but recommended for faster cooking.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, turmeric powder, and 0.5 tsp of salt.
   • Secure the lid and cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.
2. 2

   Prepare the Tempering (Tadka)

   • Heat ghee in a separate pan (kadai) over medium heat. Add the mustard seeds and wait for them to splutter.
   • Once spluttering, add the cumin seeds, hing, and broken dried red chilies. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Create the Masala Base