Red Rice, Udupi Bassaru and Egg Podimas

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 150 g French Beans (Chopped into 1-inch pieces)
• 0.5 tsp Turmeric Powder
• 4 cup Water (For pressure cooking)
• 1.5 tbsp Coriander Seeds (For masala paste)
• 1 tsp Cumin Seeds (For masala paste)
• 0.25 tsp Methi Seeds (For masala paste)
• 4 pcs Byadgi Red Chilies (For color and mild heat)
• 2 pcs Guntur Red Chilies (For heat, adjust to preference)
• 0.5 cup Fresh Grated Coconut (For masala paste)
• 1 inch Tamarind (Seedless, or 1 tbsp tamarind paste)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tbsp Ghee (For saru tempering)
• 0.5 tsp Mustard Seeds (For saru tempering)
• 1 sprig Curry Leaves (For saru tempering)
• 0.25 tsp Hing (Asafoetida, for saru tempering)
• 1.25 tsp Salt (For the saru)
• 2 tbsp Vegetable Oil (For palya)
• 1 tsp Urad Dal (For palya tempering)
• 2 pcs Green Chili (Slit lengthwise)
• 1 pcs Onion (Medium, finely chopped)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook Lentils & Vegetables

   • Wash the toor dal thoroughly. In a pressure cooker, combine the dal, chopped french beans, turmeric powder, and 4 cups of water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked but still holds its shape. This should take about 15 minutes.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Separate Stock and Solids

   • Place a colander over a large bowl. Carefully strain the cooked dal and beans mixture.
   • The drained liquid is the 'kattu' or stock for the saru. Set it aside.
   • The cooked dal and beans are for the palya. Keep them in the colander to drain completely.
3. 3

   Prepare the Masala Paste

   • In a small pan, dry roast the coriander seeds, cumin seeds, methi seeds, Byadgi chilies, and Guntur chilies on low heat for 2-3 minutes until fragrant. Let them cool completely.
   • In a blender, combine the roasted spices, 1/2 cup grated coconut, tamarind, jaggery, and 2 tablespoons of the cooked dal mixture.

Ingredients

• 6 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 leaves Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground, optional)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Crack the 6 eggs into a medium bowl.
   • Add a pinch of salt and the freshly ground black pepper (if using).
   • Whisk vigorously for 1-2 minutes until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat 2 tbsp of oil in a wide non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
3. 3

   Sauté the Aromatics

   • Add the 10 curry leaves, 2 finely chopped onions, 3 slit green chilies, and 1 inch of finely chopped ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4