Steamed Basmati Rice, Paruppu Urundai Kulambu, Muttai Omelette and Chow Chow Kootu

Ingredients

• 0.5 cup Toor Dal
• 0.5 cup Chana Dal
• 4 whole Dried Red Chillies (adjust to your spice preference)
• 1.5 tsp Fennel Seeds (divided)
• 0.25 tsp Asafoetida
• 1 small Onion (finely chopped)
• 2 tbsp Coriander Leaves (chopped)
• 1.75 tsp Salt (divided, or to taste)
• 2 tbsp Tamarind Paste
• 0.25 cup Grated Coconut (fresh or frozen)
• 3 tbsp Gingelly Oil (also known as Indian sesame oil)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 10 whole Sambar Onions (peeled)
• 5 clove Garlic (crushed)
• 1 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 2.5 tbsp Sambar Powder
• 3.25 cup Water (divided)
• 1 tsp Oil (for greasing steamer plate)

Instructions

1. 1

   Soak the Lentils

   • Wash the toor dal and chana dal under running water until the water runs clear.
   • Soak them together in ample water for at least 2 hours. Do not over-soak, as it can make the dumplings too soft.
   • After 2 hours, drain the water completely. Let the dals sit in a colander for 5-10 minutes to remove all excess water.
2. 2

   Prepare the Urundai (Dumpling) Mixture

   • In a blender or mixie jar, combine the drained dals, dried red chillies, 1 tsp of fennel seeds, and asafoetida.
   • Grind the mixture into a coarse, thick paste without adding any water. Pulse a few times to get the right texture. If absolutely necessary, add 1-2 teaspoons of water.
   • Transfer the paste to a mixing bowl. Add the finely chopped onion, coriander leaves, and 0.75 tsp of salt. Mix well to combine.
3. 3

   Steam the Urundais

   • Grease an idli plate or a steamer tray with a little oil.
   • Take small portions of the lentil mixture and shape them into firm, lime-sized balls.

Ingredients

• 4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
• 1 Small Onion (Finely chopped.)
• 2 Green Chilies (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Freshly chopped.)
• 0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground for best flavor.)
• 2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, and coriander leaves.
   • Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
   • Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2. 2

   Cook the Omelettes

   • Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
   • Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
   • Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
   • Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
   • Fold the omelette in half and slide it onto a plate.
   • Repeat the process with the remaining oil and egg mixture to make the second omelette.
3. 3

   Serve

   • Serve the Muttai Omelettes immediately while they are hot and fluffy.
   • They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.

Ingredients

• 500 g Chow Chow (Peeled and cut into 1-inch cubes (approx. 1 large))
• 0.5 cup Moong Dal (Also known as Pasi Paruppu)
• 0.25 tsp Turmeric Powder
• 2.5 cup Water (Divided for cooking and adjusting consistency)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Fresh Coconut (Grated)
• 1 tsp Cumin Seeds
• 2 whole Green Chili (Adjust to your spice preference)
• 1 tsp Rice Flour (Optional, for thickening)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 whole Dry Red Chili (Broken into two pieces)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook Lentils and Chow Chow

   • Rinse the moong dal thoroughly. In a pressure cooker, combine the rinsed dal, cubed chow chow, turmeric powder, and 2 cups of water.
   • Secure the lid and cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (about 10-12 minutes).
   • Allow the pressure to release naturally. Once the cooker is safe to open, gently mash the mixture with the back of a spoon to create a cohesive base.
2. 2

   Prepare the Coconut Paste

   • While the dal is cooking, add the grated coconut, cumin seeds, green chilies, and optional rice flour to a small blender jar.
   • Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set aside.
3. 3

   Simmer the Kootu

   • Place the pressure cooker with the cooked dal mixture back on the stove over low-medium heat.
   • Stir in the ground coconut paste and salt. Mix until well combined.
   • Add up to 1/2 cup of water to adjust the consistency to your liking; it should be like a thick stew.