Semiya Upma, Tomato Chutney and Poached Egg

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.

Ingredients

• 4 piece Large Egg (Use the freshest eggs possible for the best shape)
• 6 cup Water (For poaching)
• 1 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For the poaching water)
• 0.25 tsp Black Pepper (Freshly ground, for serving)

Instructions

1. 1

   Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.

2. 2

   Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.

3. 3

   Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.

4. 4

   Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.

5. 5

   Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.

6. 6

   Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.