Steamed Basmati Rice, Chikkudukaya Kura and Pepper Rasam

Ingredients

• 500 g Indian Broad Beans (Also known as Chikkudukaya, trimmed and chopped into 1-inch pieces)
• 150 g Onion (1 medium, finely chopped)
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 sprig Curry Leaves
• 2 pcs Green Chillies (Slit lengthwise)
• 1 tsp Ginger Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (For cooking the beans)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the broad beans by washing them thoroughly. Trim both ends and pull off any tough strings along the sides. Chop them into 1-inch pieces and set aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Then, add the cumin seeds and urad dal, and sauté until the dal turns a light golden brown.

3. 3

   Add the curry leaves and slit green chillies to the pan. Be cautious as they will splutter. Immediately add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.

4. 4

   Stir in the ginger-garlic paste and cook for about a minute until the raw aroma disappears.

5. 5

   Add the chopped broad beans (chikkudukaya), turmeric powder, red chili powder, and salt. Mix everything thoroughly to ensure the beans are evenly coated with the spices.

6. 6

   Sprinkle ¼ cup of water over the mixture. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 10-12 minutes. Stir occasionally to prevent sticking. The beans should be tender but retain a slight bite.

7. 7

   Once the beans are cooked, remove the lid. If there's any excess moisture, increase the heat slightly and cook for another 1-2 minutes until the curry is semi-dry. Garnish with freshly chopped coriander leaves.

Ingredients

• 2 tbsp Toor Dal (Also known as split pigeon peas)
• 15 g Tamarind (A small lime-sized ball, seedless)
• 2 tsp Black Peppercorns (Use whole peppercorns for fresh flavor)
• 1 tsp Cumin Seeds
• 3 cloves Garlic (Optional, but recommended for flavor)
• 1 medium Tomato (Finely chopped)
• 0.25 tsp Turmeric Powder
• 4 cups Water (Divided for cooking dal, tamarind, and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Jaggery (Optional, powdered or grated, to balance flavors)
• 1 tsp Ghee (Can be substituted with sesame oil)
• 0.5 tsp Mustard Seeds
• 1 whole 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 (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly. In a small pressure cooker, combine the dal, 1/2 cup of water, and the turmeric powder.
   • Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. This should take about 10-12 minutes.
   • Once the pressure releases naturally, open the cooker and mash the dal into a smooth paste. Set aside.
2. 2

   Prepare Spice Powder & Tamarind Extract

   • While the dal cooks, soak the tamarind in 1 cup of warm water for 10 minutes.
   • Squeeze the tamarind pulp well to extract all the juice. Strain the liquid into a bowl and discard the pulp.
   • In a spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and garlic cloves. Grind to a coarse powder.
3. 3

   Simmer the Rasam Base

   • In a medium-sized pot, add the tamarind extract, chopped tomato, the freshly ground spice powder, salt, and optional jaggery.
   • Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 5-7 minutes, until the raw smell of the tamarind disappears and the tomatoes soften.