Neer Dosa, Masala Omelette and Kootu

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4

Ingredients

• 0.5 cup Toor Dal (Also known as split pigeon peas)
• 0.25 cup Moong Dal (Split and skinned yellow lentils)
• 250 g Chow Chow (About 1 medium, peeled and cubed)
• 0.5 tsp Turmeric Powder
• 3 cup Water (Use 2.5 cups for cooking and 0.5 cup for adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Grated Coconut (Fresh or frozen)
• 1 tsp Cumin Seeds
• 2 pcs Green Chilies (Adjust to your spice preference)
• 1 tbsp Rice Flour (Acts as a thickener)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 pcs Dried Red Chili (Broken into halves)
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook Lentils and Vegetable

   • Rinse the toor dal and moong dal under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed dals, cubed chow chow, turmeric powder, and 2.5 cups of water.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare Coconut Paste

   • While the dal is cooking, place the grated coconut, cumin seeds, green chilies, and rice flour into a small blender jar.
   • Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine and Simmer

   • Once the pressure has released, open the cooker. Use the back of a ladle to gently mash the cooked dal and vegetable mixture. The chow chow should be soft but still hold some shape.
   • Add the ground coconut paste and salt to the cooker. Stir everything together until well combined.