Steamed Basmati Rice, Bendekayi Huli and Southekai Kosambari

Ingredients

• 0.75 cup Toor Dal (rinsed well)
• 0.5 tsp Turmeric Powder
• 3.5 cup Water (divided; 2 cups for dal, 1.5 cups for gravy)
• 250 g Okra (washed, dried, and cut into 1-inch pieces)
• 2 tbsp Vegetable Oil (for sautéing okra)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 ball Tamarind (small lemon-sized)
• 1 cup Hot Water (for soaking tamarind)
• 2.5 tbsp Sambar Powder (use a good quality, authentic brand)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 1.25 tsp Salt (adjust to taste)
• 1.5 tbsp Ghee (for tempering)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 2 whole Dried Red Chillies (broken in half)
• 10 leaves Curry Leaves
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

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

   Prepare Okra and Tamarind Extract

   • While the dal cooks, wash the okra and pat it completely dry with a kitchen towel to minimize sliminess. Trim the ends and chop into 1-inch pieces.
   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chopped okra and sauté for 8-10 minutes, stirring occasionally, until the sticky texture is gone and the edges are lightly browned. Set the sautéed okra aside.
   • Soak the tamarind ball in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract a thick juice, then strain it through a fine-mesh sieve, discarding the solids.
3. 3

   Create the Huli Base

   • In a large, heavy-bottomed pot, combine the cooked dal, prepared tamarind extract, chopped onion, and chopped tomato.

Ingredients

• 0.5 cup Moong Dal (Split yellow lentils)
• 400 g Cucumber (Peeled and finely chopped (about 2 medium))
• 0.5 cup Fresh Coconut (Grated)
• 3 tbsp Coriander Leaves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Or to taste)
• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Rinse the moong dal under running water until the water runs clear. Soak it in 2 cups of fresh water for 1 to 2 hours. Once soaked, drain all the water completely using a fine-mesh sieve and set aside.

2. 2

   In a large mixing bowl, combine the drained moong dal, finely chopped cucumber, grated fresh coconut, chopped coriander leaves, and finely chopped green chilies. Gently toss to mix.

3. 3

   Prepare the tempering (tadka). Heat coconut oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.

4. 4

   Once the mustard seeds have spluttered, add the curry leaves (be careful, they will pop) and the hing. Sauté for another 15-20 seconds until the curry leaves turn crisp and aromatic. Immediately turn off the heat.

5. 5

   Pour the hot tempering over the cucumber and dal mixture. Just before serving, add the salt and fresh lemon juice. Mix everything well until evenly combined. Serve immediately to enjoy its fresh and crunchy texture.