Moode, Vegetable Sambar and Kayi Chutney

Ingredients

• 1 cup Toor Dal (rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 5 cup Water (divided, adjust for desired consistency)
• 1 pc Drumstick (cut into 2-inch pieces)
• 1 medium Carrot (peeled and cubed)
• 0.5 cup Pumpkin (peeled and cubed)
• 0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
• 0.75 cup Pearl Onions (peeled)
• 2 medium Tomato (chopped)
• 2 pcs Green Chili (slit lengthwise)
• 1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
• 3 tbsp Sambar Powder (use a good quality brand)
• 1.5 tsp Salt (or to taste)
• 1 tsp Jaggery (powdered, optional but recommended)
• 2 tbsp Sesame Oil (also known as gingelly oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chili (broken in half)
• 0.25 tsp Hing (asafoetida)
• 1 sprig Curry Leaves
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Cook the Vegetables

   • In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
   • Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
   • Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3. 3

   Combine and Simmer

   • Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
   • Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.

Ingredients

• 1 cup Fresh Grated Coconut (Frozen grated coconut can also be used; thaw it first.)
• 2 tbsp Roasted Chana Dal (Also known as putani or dalia. This acts as a binding agent.)
• 2 pcs Green Chilies (Adjust quantity based on your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 0.5 tsp Tamarind Paste (Or use a small marble-sized piece of seedless tamarind.)
• 0.75 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be substituted.)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (Adds a crunchy texture to the tempering.)
• 1 pcs Dried Red Chili (Broken into two pieces.)
• 10 pcs Curry Leaves (Fresh curry leaves are highly recommended.)
• 0.25 tsp Hing (Also known as asafoetida.)

Instructions

1. 1

   Grind the Chutney Base

   • In a high-speed blender jar, combine the fresh grated coconut, roasted chana dal, green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to start.
   • Blend in short pulses until you achieve a smooth or slightly coarse paste. Scrape down the sides of the jar as needed.
   • Add more water, 1 tablespoon at a time, only if necessary to reach your desired consistency. Be careful not to make it too thin.
   • Once blended, transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when it shimmers slightly.
   • Add the mustard seeds. Wait for them to pop and splutter completely, which should take about 30 seconds.
   • Lower the heat and add the urad dal. Sauté until it turns a light golden brown, about 30-40 seconds, stirring continuously to prevent burning.
   • Add the broken dried red chili, fresh curry leaves, and hing. Be cautious as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.