Matta Rice, Badane Gassi and Moong Dal Kosambari

Ingredients

• 500 g Brinjal (Small, tender variety preferred)
• 1 tsp Salt (For soaking brinjal)
• 3.5 tbsp Coconut Oil (Divided for roasting, cooking, and tempering)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 2 tsp Urad Dal (Divided for masala and tempering)
• 7 whole Byadgi Red Chilies (Adjust to your spice preference)
• 1 cup Fresh Coconut (Grated)
• 1 inch piece Tamarind (Marble-sized)
• 0.5 tsp Turmeric Powder
• 1 medium Onion (Finely chopped)
• 1 tbsp Jaggery (Powdered or grated)
• 1.5 cup Water (Divided for grinding and cooking)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 3 cloves Garlic (Lightly crushed)

Instructions

1. 1

   Preparation

   • Wash the brinjals, trim the stems, and cut them into 1.5-inch cubes.
   • Place the cut brinjal pieces in a large bowl of water with 1 tsp of salt. This prevents them from browning.
   • Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze well to extract all the pulp, then strain and discard the fibers. Set the tamarind water aside.
2. 2

   Roast Spices and Grind Masala

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add coriander seeds, cumin seeds, fenugreek seeds, 1 tsp of urad dal, and the dried red chilies.
   • Roast for 3-4 minutes, stirring continuously, until the spices are fragrant and the urad dal turns a light golden brown. Be careful not to burn the fenugreek seeds.
   • Turn off the heat and let the roasted spices cool completely.
   • Transfer the cooled spices to a grinder jar. Add the grated coconut, turmeric powder, and the prepared tamarind extract.
   • Add 1/2 cup of water and grind to a very smooth, thick paste. Set aside.
3. 3

Ingredients

• 1 cup Yellow Moong Dal (also known as split yellow lentils)
• 3 cup Water (for soaking the dal)
• 1 large Cucumber (finely chopped)
• 1 medium Carrot (grated)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves

Instructions

1. 1

   Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.

3. 3

   Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.

4. 4

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.

5. 5

   Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.