Red Rice, Udupi Tomato Rasam, Egg Fry and Southekayi Kootu

Ingredients

• 0.25 cup Toor Dal (Also known as split pigeon peas)
• 3 pcs Tomatoes (Large and ripe, roughly chopped)
• 1 tbsp Tamarind Paste (Or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 4 cup Water (Divided for cooking dal and rasam)
• 1 tbsp Coriander Seeds (For rasam powder)
• 1 tsp Cumin Seeds (For rasam powder)
• 0.5 tsp Black Peppercorns (For rasam powder)
• 2 pcs Dry Red Chillies (For rasam powder)
• 1 tsp Chana Dal (For rasam powder)
• 0.25 tsp Fenugreek Seeds (For rasam powder)
• 1 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds (For tempering)
• 0.25 tsp Hing (Asafoetida, for tempering)
• 10 pcs Curry Leaves (For tempering)
• 1 pcs Dry Red Chilli (Broken, for tempering)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Dal: Rinse the toor dal thoroughly. In a pressure cooker, combine the dal with 3/4 cup of water and a pinch of the turmeric powder. Cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, mash the dal well with the back of a spoon and set aside.

2. 2

   Prepare the Rasam Powder: While the dal cooks, heat a small, heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, cumin seeds, black peppercorns, chana dal, fenugreek seeds, and 2 dry red chillies. Stir continuously for 2-3 minutes until they become aromatic and the chana dal turns light golden. Be careful not to burn the fenugreek seeds. Remove from heat, let it cool completely, then grind to a fine powder.

3. 3

   Cook the Rasam Base: In a medium-sized pot, add the chopped tomatoes, tamarind paste, jaggery, the remaining turmeric powder, and salt. Pour in 3 cups of water. Bring the mixture to a boil and cook for 10-12 minutes on medium heat, until the tomatoes are very soft and the raw smell of the tamarind has disappeared.

4. 4

   Combine and Simmer: Gently pour the mashed dal into the tomato-tamarind base. Add the freshly ground rasam powder and mix well to ensure there are no lumps. If the rasam seems too thick, add up to 1 more cup of hot water to reach your desired consistency. Bring the rasam to a gentle simmer over low heat for 4-5 minutes, just until a frothy layer forms on top. Do not let it come to a rolling boil.

5. 5

   Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter completely. Then, add the broken dry red chilli, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.

Ingredients

• 0.75 cup Moong Dal (Also known as split yellow lentils)
• 400 g Cucumber (About 2 medium; use field or Mangalore cucumber, peeled and cubed)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 0.5 cup Fresh Grated Coconut (Can use frozen, thawed coconut)
• 1 tsp Cumin Seeds (For the coconut paste)
• 2 pcs Green Chilli (Adjust to your spice preference)
• 1 tsp Rice Flour (Optional, for thickening)
• 2 tsp Coconut Oil (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram)
• 1 pcs Dried Red Chilli (Broken into two pieces)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)
• 3.5 cup Water (For cooking and grinding, as needed)

Instructions

1. 1

   Cook the Moong Dal

   • Rinse the moong dal thoroughly under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed dal, turmeric powder, and 2 cups of water.
   • Pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the lid and gently mash the dal with the back of a spoon to create a smooth consistency.
2. 2

   Prepare the Coconut Masala

   • While the dal is cooking, prepare the masala paste.
   • In a blender jar, add the fresh grated coconut, cumin seeds, green chillies, and optional rice flour.
   • Add 3-4 tablespoons of water and grind to a fine, smooth paste. Set aside.
3. 3

   Cook the Cucumber

   • In a separate medium-sized pot or pan, add the cubed cucumber and 1 cup of water.
   • Bring to a boil over medium heat and cook for 5-7 minutes, or until the cucumber is tender but still retains a slight bite. Avoid overcooking it.