Steamed Basmati Rice, Tomato Rasam, Kele Phodi and Cabbage Kosambari

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.

Ingredients

• 2 large Raw Bananas (Must be firm and green)
• 0.5 cup Fine Rava (Also known as fine semolina)
• 2 tbsp Rice Flour (Adds extra crispiness)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Coconut Oil (For shallow frying, can use any neutral oil)

Instructions

1. 1

   Prepare the Bananas

   • Wash the raw bananas thoroughly. Trim the ends and peel the thick green skin using a peeler or a knife.
   • Slice the bananas into uniform rounds, about 1/4-inch thick. Avoid slicing them too thin as they might break, or too thick as they may not cook through.
   • Immediately place the slices in a bowl of water to prevent them from oxidizing and turning brown. Let them soak for 5 minutes.
2. 2

   Prepare the Coating

   • In a wide, shallow plate or tray, combine the fine rava, rice flour, red chilli powder, turmeric powder, asafoetida, and salt.
   • Mix all the dry ingredients thoroughly with your fingers or a spoon until you have a uniform spiced coating.
3. 3

   Coat the Banana Slices

   • Drain the banana slices completely from the water and pat them dry with a clean kitchen towel. This helps the coating adhere better.
   • Take one slice at a time and press it firmly into the rava mixture. Flip and coat the other side, ensuring it's evenly covered. Shake off any excess coating.
   • Arrange the coated slices on a separate plate.
4. 4

   Shallow Fry the Phodi

   • Heat the coconut oil in a wide, heavy-bottomed pan or a tawa over medium heat. The oil is ready when a pinch of the coating sizzles immediately.
   • Carefully place the coated banana slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side, until the bottom is golden brown and crisp.
   • Gently flip the slices and fry for another 3-4 minutes on the other side until they are crisp and cooked through.
5. 5

   Drain and Serve

   • Once both sides are perfectly golden and crisp, remove the Kele Phodi from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot as a side dish with Goan fish curry rice or dal rice.

Ingredients

• 400 g Cabbage (finely shredded)
• 0.25 cup Moong Dal (soaked for 30-45 minutes and drained completely)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (or any neutral oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 0.25 tsp Hing (asafoetida)
• 10 pcs Curry Leaves

Instructions

1. 1

   Prep the Dal: Rinse the moong dal under running water until the water runs clear. Soak it in enough water for 30-45 minutes. After soaking, drain all the water completely using a fine-mesh sieve and set aside. This step is crucial to avoid a soggy salad.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the finely shredded cabbage, the drained moong dal, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves. Gently toss to combine.

3. 3

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan or tadka pan over medium heat. Once the oil is hot (about 30 seconds), add the mustard seeds and let them splutter completely. Then, add the urad dal and sauté for about 30-45 seconds until it turns a light golden brown. Finally, add the hing and curry leaves, and fry for another 10 seconds until the leaves are crisp.

4. 4

   Combine and Serve: Immediately pour the hot tempering over the cabbage mixture in the bowl. You will hear a sizzling sound, which helps to slightly wilt the cabbage and infuse the flavors. Toss everything well. Just before serving, add the salt and fresh lemon juice. Mix thoroughly one last time and serve immediately to enjoy its fresh, crunchy texture.