Steamed Basmati Rice, Lemon Rasam and Cauliflower Fry

Ingredients

• 0.5 cup Toor Dal (Also known as split pigeon peas)
• 4 cups Water (Divided for cooking dal and making the rasam base)
• 2 pcs Tomatoes (Medium-sized and ripe, finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1.5 tbsp Rasam Powder (Use a good quality store-bought or homemade powder)
• 1 tsp Salt (Adjust to taste)
• 1 pcs Lemon (Large, for juicing)
• 2 tbsp Coriander Leaves (Fresh and finely chopped)
• 1 tbsp Ghee (For tempering. Can be substituted with oil.)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chilies (Broken into halves)
• 0.25 tsp Hing (Asafoetida)
• 1 sprig Curry Leaves (About 8-10 leaves)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal thoroughly under running water.
   • In a pressure cooker, combine the rinsed dal, 1.5 cups of water, and the turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 12-15 minutes).
   • Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste.
2. 2

   Prepare the Rasam Base

   • In a medium-sized pot or saucepan, add the finely chopped tomatoes, slit green chilies, rasam powder, salt, and the remaining 2.5 cups of water.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Reduce the heat and let it simmer for 8-10 minutes, allowing the tomatoes to become soft and pulpy and the flavors of the spices to infuse into the water.
3. 3

   Combine and Simmer

   • Pour the mashed dal into the pot with the simmering tomato and spice mixture.
   • Stir well to combine, ensuring there are no lumps. If the rasam seems too thick, you can add a little hot water to reach your desired consistency.

Ingredients

• 500 g Cauliflower (About 1 medium head, cut into bite-sized florets)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Cumin Seeds
• 100 g Onion (1 medium, finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 150 g Tomato (2 medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 3 tbsp Water (As needed to prevent sticking)

Instructions

1. 1

   Prepare the Cauliflower: Wash the cauliflower head thoroughly under running water. Cut it into medium, bite-sized florets. Ensure the florets are relatively dry before cooking to help them fry better. Set aside.

2. 2

   Sauté Aromatics: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.

3. 3

   Cook the Masala Base: Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy. Now, add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix everything well and cook for 2-3 minutes until the oil begins to separate from the masala.

4. 4

   Cook the Cauliflower: Add the cauliflower florets to the pan. Gently toss them with the masala until each floret is evenly coated. Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes. Stir every 3-4 minutes to prevent it from sticking to the bottom. If the masala looks too dry, sprinkle 1-2 tablespoons of water to create steam.

5. 5

   Finishing Touches: Check if the cauliflower is cooked through – it should be tender but still have a slight bite. Avoid overcooking. Once done, turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top. Give it a final gentle mix.

6. 6