Mooga Gathi, Steamed Basmati Rice and Cabbage Upkari

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 2 pc Dried Red Chilli (broken into halves)
• 10 pc Curry Leaves
• 0.25 tsp Hing
• 2 pc Green Chilli (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (for steaming the cabbage)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

   • Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3. 3

   Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.

   • Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.