Steamed Basmati Rice, Basale Soppu Sambar, Tomato Rasam and Vegetable Palya

Ingredients

• 0.75 cup Toor Dal (rinsed thoroughly)
• 250 g Malabar Spinach (Also known as Basale Soppu; leaves and tender stems separated and chopped)
• 150 g Onion (finely chopped)
• 100 g Tomato (chopped)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder (divided)
• 20 g Tamarind Pulp (seedless)
• 0.5 cup Warm Water (for soaking tamarind)
• 1 tsp Jaggery (powdered or grated)
• 2.5 tbsp Sambar Powder (use a good quality, authentic brand)
• 1.25 tsp Salt (or to taste)
• 4 cup Water (divided for cooking)
• 2 tbsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 2 pcs Dried Red Chili (broken into halves)
• 15 pcs Curry Leaves (one sprig)
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the rinsed toor dal, 0.25 tsp of the turmeric powder, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk or mash the dal thoroughly until smooth. Set aside.
2. 2

   Prepare Tamarind and Cook Vegetables

   • While the dal cooks, soak the tamarind pulp in 1/2 cup of warm water for 10-15 minutes.
   • Squeeze the soaked tamarind to extract a thick juice. Strain it and discard the pulp.
   • In a large, heavy-bottomed pot, add the chopped Malabar spinach stems, chopped onion, slit green chilies, and 1 cup of water. Bring to a boil and cook for 5-7 minutes until the stems are slightly tender.
3. 3

   Combine and Simmer the Sambar

   • Add the chopped Malabar spinach leaves and chopped tomato to the pot. Cook for another 3-4 minutes until the leaves wilt.
   • Pour in the mashed dal, the prepared tamarind extract, sambar powder, the remaining 0.25 tsp turmeric powder, jaggery, and salt. Stir everything together well.

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 500 g Mixed Vegetables (A mix of French beans, carrots, and potatoes, chopped into ½-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 pcs Dried Red Chillies (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.125 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the vegetables)
• 0.25 cup Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and cook the vegetables. In a saucepan, combine the chopped mixed vegetables, ½ cup of water, turmeric powder, and salt. Bring to a boil, then cover and cook on medium heat for 8-10 minutes until the vegetables are tender-crisp. Drain any excess water and set aside.

2. 2

   Prepare the tempering (oggarane). Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.

3. 3

   Add dals and aromatics. Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn light golden brown. Then, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.

4. 4

   Sauté the onions. Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.

5. 5

   Combine and finish. Add the cooked and drained vegetables to the pan. Gently toss everything together to coat the vegetables evenly with the tempering. Cook for 2-3 minutes, allowing the flavors to meld.

6. 6

   Garnish and serve. Turn off the heat. Stir in the fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Mix well and serve the vegetable palya hot.