Steamed Basmati Rice, Udupi Bassaru and Vegetable Palya

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 150 g French Beans (Chopped into 1-inch pieces)
• 0.5 tsp Turmeric Powder
• 4 cup Water (For pressure cooking)
• 1.5 tbsp Coriander Seeds (For masala paste)
• 1 tsp Cumin Seeds (For masala paste)
• 0.25 tsp Methi Seeds (For masala paste)
• 4 pcs Byadgi Red Chilies (For color and mild heat)
• 2 pcs Guntur Red Chilies (For heat, adjust to preference)
• 0.5 cup Fresh Grated Coconut (For masala paste)
• 1 inch Tamarind (Seedless, or 1 tbsp tamarind paste)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tbsp Ghee (For saru tempering)
• 0.5 tsp Mustard Seeds (For saru tempering)
• 1 sprig Curry Leaves (For saru tempering)
• 0.25 tsp Hing (Asafoetida, for saru tempering)
• 1.25 tsp Salt (For the saru)
• 2 tbsp Vegetable Oil (For palya)
• 1 tsp Urad Dal (For palya tempering)
• 2 pcs Green Chili (Slit lengthwise)
• 1 pcs Onion (Medium, finely chopped)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook Lentils & Vegetables

   • Wash the toor dal thoroughly. In a pressure cooker, combine the dal, chopped french beans, turmeric powder, and 4 cups of water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked but still holds its shape. This should take about 15 minutes.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Separate Stock and Solids

   • Place a colander over a large bowl. Carefully strain the cooked dal and beans mixture.
   • The drained liquid is the 'kattu' or stock for the saru. Set it aside.
   • The cooked dal and beans are for the palya. Keep them in the colander to drain completely.
3. 3

   Prepare the Masala Paste

   • In a small pan, dry roast the coriander seeds, cumin seeds, methi seeds, Byadgi chilies, and Guntur chilies on low heat for 2-3 minutes until fragrant. Let them cool completely.
   • In a blender, combine the roasted spices, 1/2 cup grated coconut, tamarind, jaggery, and 2 tablespoons of the cooked dal mixture.

Ingredients

• 500 g Mixed Vegetables (A mix of French beans, carrots, and potatoes, chopped into ½-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split Bengal gram)
• 2 pcs Dried Red Chillies (Broken in half)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.125 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the vegetables)
• 0.25 cup Fresh Grated Coconut
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare and cook the vegetables. In a saucepan, combine the chopped mixed vegetables, ½ cup of water, turmeric powder, and salt. Bring to a boil, then cover and cook on medium heat for 8-10 minutes until the vegetables are tender-crisp. Drain any excess water and set aside.

2. 2

   Prepare the tempering (oggarane). Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.

3. 3

   Add dals and aromatics. Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn light golden brown. Then, add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until fragrant.

4. 4

   Sauté the onions. Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.

5. 5

   Combine and finish. Add the cooked and drained vegetables to the pan. Gently toss everything together to coat the vegetables evenly with the tempering. Cook for 2-3 minutes, allowing the flavors to meld.

6. 6

   Garnish and serve. Turn off the heat. Stir in the fresh grated coconut, chopped coriander leaves, and a squeeze of lemon juice. Mix well and serve the vegetable palya hot.