Steamed Basmati Rice, Southekayi Koddel and Egg Podimas

Ingredients

• 0.75 cup Toor Dal (Rinsed thoroughly)
• 500 g Mangalore Cucumber (Peeled, deseeded, and cut into 1.5-inch cubes)
• 0.5 tsp Turmeric Powder
• 1.5 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in 1/4 cup warm water)
• 1 tbsp Jaggery (Grated or powdered, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 4 cup Water (Divided for cooking dal, cucumber, and adjusting gravy)
• 1 cup Grated Coconut (Freshly grated is recommended)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (For the masala paste)
• 0.25 tsp Methi Seeds
• 6 pcs Dry Red Chillies (Use a mix of Byadgi for color and Guntur for heat)
• 2 tbsp Coconut Oil (Divided for roasting masala and tempering)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Pressure Cook the Dal

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

   Cook the Mangalore Cucumber

   • While the dal is cooking, place the cubed Mangalore cucumber in a separate pot.
   • Add 1 cup of water and 0.5 tsp of salt. Bring to a boil over medium heat.
   • Cook for 8-10 minutes until the cucumber is tender but still holds its shape. Avoid making it mushy. Set aside.
3. 3

   Prepare the Coconut Masala

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add the dry red chillies, coriander seeds, cumin seeds, urad dal, and methi seeds.
   • Roast for 2-3 minutes, stirring constantly, until the spices are aromatic and the urad dal turns light golden. Do not let them burn.

Ingredients

• 6 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 leaves Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground, optional)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Crack the 6 eggs into a medium bowl.
   • Add a pinch of salt and the freshly ground black pepper (if using).
   • Whisk vigorously for 1-2 minutes until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat 2 tbsp of oil in a wide non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
3. 3

   Sauté the Aromatics

   • Add the 10 curry leaves, 2 finely chopped onions, 3 slit green chilies, and 1 inch of finely chopped ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4