Steamed Basmati Rice, Moolangi Sambar, Black Pepper Rasam and Carrot Palya

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 0.5 tsp Turmeric Powder
• 6 cup Water (Divided: 3 cups for dal, 1 for tamarind, 2 for vegetables)
• 250 g Radish (Peeled and sliced into 1/2-inch thick rounds)
• 12 pcs Pearl Onions (Peeled. Can substitute with 1 medium onion, chopped)
• 2 pcs Tomato (Medium-sized, chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Tamarind (Paste, or a small lemon-sized ball)
• 2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
• 1 tsp Jaggery (Grated, optional to balance flavors)
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Wash the toor dal thoroughly under running water until the water runs clear.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal until smooth. Keep aside.
2. 2

   Prepare Tamarind and Cook Vegetables

   • While the dal is cooking, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well to extract the juice, then strain it, discarding the solids.
   • In a large, heavy-bottomed pot, add the sliced radish, pearl onions, chopped tomatoes, and slit green chilies.
   • Add the sambar powder, salt, and 2 cups of water. Stir well to combine.
   • Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 10-12 minutes, or until the radish is tender but still holds its shape.
3. 3

   Combine and Simmer Sambar

Ingredients

• 0.25 cup toor dal
• 1 tbsp tamarind (small lemon-sized ball)
• 2 pcs tomato (medium, finely chopped)
• 1 tbsp whole black peppercorns
• 1 tsp cumin seeds (for grinding)
• 5 pcs garlic (cloves)
• 0.5 tsp turmeric powder
• 1.25 tsp salt
• 4 cup water (plus more for cooking dal)
• 1 tbsp ghee (can use oil for vegan version)
• 0.5 tsp mustard seeds
• 2 pcs dried red chilli (broken into halves)
• 10 pcs curry leaves
• 0.25 tsp hing (use gluten-free if needed)
• 2 tbsp coriander leaves (finely chopped, for garnish)

Instructions

1. 1

   Cook the dal and prepare tamarind water. Rinse the toor dal. In a pressure cooker, add the dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 4-5 whistles until the dal is very soft and mushy. While the dal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the pulp and discard the solids. Keep the tamarind water aside.

2. 2

   Prepare the rasam spice mix. In a small grinder or mortar and pestle, add the whole black peppercorns, 1 tsp cumin seeds, and garlic cloves. Grind them to a coarse powder. Do not make a fine paste; a bit of texture is good.

3. 3

   Make the rasam base. In a pot, add the tamarind water, chopped tomatoes, the ground spice mix, remaining 1/4 tsp turmeric powder, and salt. Add 2 cups of water. Bring to a boil and let it simmer for 7-8 minutes, allowing the raw smell of tamarind and spices to disappear.

4. 4

   Combine and simmer. Once the dal is cooked, mash it well. Add 1 cup of water to the mashed dal to get a thin consistency. This is the dal water. Pour the dal water into the simmering tamarind base. Mix well. Let the rasam come to a gentle simmer for 2-3 minutes until it becomes slightly frothy on top. Do not over-boil at this stage as it can alter the flavor.

5. 5

   Make the tempering. In a small pan, heat the ghee over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the dried red chillies and curry leaves. Sauté for a few seconds until the leaves are crisp. Turn off the heat and add the hing. Immediately pour this tempering over the prepared rasam.

6. 6

Ingredients

• 500 g Carrots (Peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Medium, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For steaming)
• 0.25 cup Grated Coconut (Freshly grated is best)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Ingredients

   • Wash, peel, and finely chop the carrots into small, even 1/4-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and slit the green chilies lengthwise.
2. 2

   Temper the Spices (Oggarane)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Wait for the oil to become hot but not smoking.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. Be careful not to burn them.
   • Add the hing and fresh curry leaves. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.