Steamed Basmati Rice, Chamadumpa Pulusu and Cabbage Pesara Pappu

Ingredients

• 500 g Taro Root (Also known as Arbi or Chamadumpa)
• 30 g Tamarind (About a lemon-sized ball)
• 150 g Onion (1 medium, finely chopped)
• 3 pcs Green Chillies (Slit lengthwise)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 1 tbsp Rice Flour (For thickening the gravy)
• 2 tbsp Sunflower Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds (Also known as Methi Dana)
• 2 pcs Dry Red Chillies (Broken into halves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.25 tsp Salt (Adjust to taste)
• 3.5 cup Water (Divided for soaking and gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Taro Root and Tamarind Extract

   • Wash the taro roots thoroughly. Place them in a pressure cooker with enough water to cover. Cook on medium-high heat for 2-3 whistles, or until tender but firm. Alternatively, boil in a pot for 20-25 minutes.
   • Once cooked, drain the water and let the taro roots cool. Peel the skin and cut them into 1-inch thick rounds. Set aside.
   • While the taro is cooking, soak the tamarind in 1 cup of warm water for 15-20 minutes.
   • Squeeze the pulp from the tamarind into the water, then strain the liquid through a fine-mesh sieve to get a smooth extract. Discard the solids.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a heavy-bottomed pot or kadai over medium heat.
   • Add mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add cumin seeds, urad dal, and fenugreek seeds. Sauté for about 45 seconds until the urad dal turns light golden.
   • Add the broken dry red chillies, asafoetida, and curry leaves. Sauté for another 20 seconds until the curry leaves are crisp and fragrant.
3. 3

Ingredients

• 500 g Cabbage (finely chopped)
• 0.5 cup Yellow Moong Dal (rinsed and soaked for 30 minutes)
• 1 medium Onion (finely chopped)
• 3 pcs Green Chillies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 cup Water (for cooking dal)
• 2 tbsp Oil (any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chillies (broken into halves)
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 2 tbsp Grated Coconut (fresh or desiccated, optional)

Instructions

1. 1

   Cook the Moong Dal

   • Drain the soaked moong dal. In a pressure cooker, combine the dal, 1 cup of water, and turmeric powder.
   • Pressure cook on medium heat for 1-2 whistles, or until the dal is soft but still holds its shape. Do not overcook it to a mushy consistency.
   • Allow the pressure to release naturally. Open the cooker and set the cooked dal aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds, urad dal, and broken dried red chillies. Sauté for about 30-40 seconds until the urad dal turns light golden brown.
   • Add the asafoetida and curry leaves, and sauté for another 10 seconds until fragrant.
3. 3

   Sauté Aromatics and Cook Cabbage

   • Add the finely chopped onion and slit green chillies to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the finely chopped cabbage and salt. Mix well to combine with the tempering and onions.