Steamed Basmati Rice, Kandi Podi and Gongura Pachadi

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas.)
• 0.25 cup Chana Dal (Also known as split Bengal gram.)
• 2 tbsp Urad Dal (Also known as split black gram.)
• 10 pcs Dried Red Chilies (Use Byadgi for color or Guntur for heat. Adjust to taste.)
• 1 tbsp Cumin Seeds
• 1 tbsp Coriander Seeds
• 5 cloves Garlic (Optional, but adds a pungent flavor.)
• 10 leaves Curry Leaves (Optional, use fresh for best aroma.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Sesame Oil (For roasting chilies, can use any neutral oil.)

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over low-medium heat. Add the toor dal and dry roast, stirring continuously for 6-8 minutes until it turns light golden brown and releases a nutty aroma.
   • Transfer the roasted toor dal to a large plate to cool.
   • In the same pan, roast the chana dal for 4-5 minutes until golden, then add it to the plate.
   • Finally, roast the urad dal for 2-3 minutes until it turns a pale golden color and add it to the plate with the other lentils.
2. 2

   Roast Spices and Aromatics

   • Return the pan to the heat. Add the cumin and coriander seeds and roast for about 1 minute until they become fragrant and slightly darker. Transfer them to the plate.
   • Add 1 tsp of sesame oil to the pan. Add the dried red chilies and roast for 1-2 minutes until they puff up and turn a deeper red. Be careful not to burn them. Add them to the plate.
   • If using, add the curry leaves and roast until crisp. If using garlic, add the cloves and roast until light brown spots appear. Add both to the plate.
3. 3

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer and let them cool down completely to room temperature. This is a crucial step and takes about 30-40 minutes.

Ingredients

• 250 g Gongura Leaves (One large bunch, stems removed)
• 3 tbsp Sesame Oil (Divided use)
• 10 pcs Dry Red Chillies (Adjust to your spice preference)
• 1 tbsp Coriander Seeds
• 0.25 tsp Fenugreek Seeds
• 8 cloves Garlic (Peeled)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (For tempering)
• 1 tsp Chana Dal (For tempering)
• 0.25 tsp Asafoetida (For tempering)
• 10 pcs Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.

2. 2

   Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.

3. 3

   Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.

4. 4

   Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.

6. 6