A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
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
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
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.
A simple, comforting lentil soup from Konkani cuisine. Made with split pigeon peas and a light tempering of mustard seeds and curry leaves, it's the perfect soothing accompaniment to steamed rice.
A classic Goan potato curry featuring tender potatoes simmered in a vibrant, tangy, and spicy gravy made with tamarind and red chilies. A simple yet flavorful dish that comes together quickly and pairs perfectly with steamed rice or pao.
Protein-packed dal with Matta Rice & spicy potato curry – a soul-satisfying, energy-giving comfort meal.
This mangalorean dish is perfect for lunch. With 492.15 calories and 15.120000000000001g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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
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.
4
Serving size: 1 cup
215cal
10gprotein
28gcarbs
8gfat
Ingredients
1 cup Toor Dal (Rinsed thoroughly)
4 cup Water (For pressure cooking, plus more hot water to adjust consistency)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (Can be substituted with coconut oil for a vegan version)
1 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
1 pcs Dried Red Chilli (Broken into two pieces)
2 pcs Green Chillies (Slit lengthwise)
10 pcs Curry Leaves (Fresh leaves are recommended)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal under running water until the water runs clear. For faster cooking, you can soak it in warm water for 30 minutes, then drain.
Place the rinsed dal in a pressure cooker. Add 4 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. Once safe, open the cooker.
2
Prepare the Dal Base
Using a whisk or an immersion blender, blend the cooked dal until it is smooth and creamy.
Place the cooker back on low heat. Add 1-2 cups of hot water to achieve a thin, soupy consistency. Dal Thove is traditionally not thick.
Add salt to taste and stir well. Bring the dal to a gentle boil and let it simmer for 3-5 minutes for the flavors to meld together.
3
Prepare the Tempering (Tadka)
While the dal simmers, heat ghee in a small tadka pan over medium heat.
2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
0.5 tsp Turmeric Powder
1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
2 pcs Green Chili (Slit lengthwise (optional))
1 tsp Salt (Or to taste)
1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Potatoes and Tamarind Pulp
Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2
Create the Tempering (Tadka)
Heat the oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
Immediately add the asafoetida, followed by the finely chopped onions.
3
Sauté the Aromatics
Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
Lower the heat, then add the hing, broken dried red chilli, slit green chillies, and curry leaves. Be cautious as the curry leaves will sputter.
Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
4
Combine and Serve
Turn off the heat for the dal. Immediately pour the hot tempering over the dal. You should hear a satisfying sizzle.
Stir the tempering into the dal. Add the freshly squeezed lemon juice and mix again.
Garnish with freshly chopped coriander leaves and serve immediately with hot steamed rice.
4
Combine and Simmer the Curry
Gently add the boiled potato cubes to the pan. Carefully toss them with the onion-spice mixture to coat them evenly without breaking them.
Pour in the prepared tamarind water, the remaining 1/2 cup of water, and salt. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the curry simmer for 5-7 minutes, allowing the potatoes to absorb the tangy and spicy flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Check for seasoning and add more salt if needed.
Garnish generously with freshly chopped coriander leaves.
Let the Batate Song rest for at least 10 minutes before serving. This helps the flavors to meld together. Serve hot with steamed rice, Goan pao, or chapatis.
