Steamed Basmati Rice, Udupi Sambar, Tomato Rasam, Beans Palya, Moong Dal Kosambari and Urad Dal Papad

Ingredients

• 1 cup Toor Dal (Rinsed well)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking dal)
• 2 cup Mixed Vegetables (Cubed pumpkin, ash gourd, and drumsticks)
• 1 inch piece Tamarind (Seedless, small lime-sized)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Coconut Oil (For roasting masala)
• 1 tbsp Chana Dal
• 1 tsp Urad Dal
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 5 pcs Dried Red Chillies (Byadgi variety recommended; 4 for masala, 1 for tempering)
• 0.5 tsp Asafoetida (Divided; 1/4 tsp for masala, 1/4 tsp for tempering)
• 0.5 cup Fresh Grated Coconut
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Wash the toor dal thoroughly. Place it in a pressure cooker with 3 cups of water and the turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and whisk the dal until smooth. Set aside.
2. 2

   Prepare the Fresh Sambar Masala

   • Heat 1 tsp of coconut oil in a small pan over low-medium heat.
   • Add chana dal, urad dal, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes until aromatic and lightly golden.
   • Add 4 dried red chillies and roast for another 30 seconds, being careful not to burn them.
   • Add 1/4 tsp asafoetida and the fresh grated coconut. Continue roasting, stirring constantly, for 3-4 minutes until the coconut is fragrant and turns a uniform light brown.
   • Turn off the heat and let the mixture cool completely. Once cool, transfer to a grinder. Add a few tablespoons of water and blend to a very smooth paste.
3. 3

   Cook Vegetables and Combine Sambar

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

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Coconut (Grated)
• 0.5 tsp Jaggery (Grated or powdered, optional)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prep the vegetables: Wash the green beans thoroughly. Trim the ends and chop them into small, uniform ¼-inch pieces. Finely chop the onion and grate the coconut. Keep all ingredients ready.

2. 2

   Prepare the tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds.

3. 3

   Sauté the dals and spices: Lower the heat slightly and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown and become aromatic. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.

4. 4

   Cook the onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the beans: Add the chopped green beans, turmeric powder, and salt. Mix everything well to coat the beans with the spices. Sprinkle 3 tablespoons of water over the beans, cover the pan with a lid, and cook on low to medium heat for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still retain a slight crunch.

6. 6

   Finish the dish: Once the beans are cooked, add the freshly grated coconut, optional jaggery, and fresh lemon juice. Mix gently to combine and cook for another 1-2 minutes, allowing the flavors to meld. Turn off the heat and serve hot.

Ingredients

• 1 cup Yellow Moong Dal (also known as split yellow lentils)
• 3 cup Water (for soaking the dal)
• 1 large Cucumber (finely chopped)
• 1 medium Carrot (grated)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves

Instructions

1. 1

   Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.

3. 3

   Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.

4. 4

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.

5. 5

   Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.

Ingredients

• 2 cup Urad Dal Flour (sifted)
• 1 tbsp Black Peppercorns (coarsely crushed)
• 0.5 tsp Hing
• 1 tsp Papad Khar
• 1 tsp Salt
• 0.25 cup Water (use sparingly as needed)
• 2 tbsp Sesame Oil (for kneading and rolling)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
   • Whisk everything together until the spices are evenly distributed throughout the flour.
2. 2

   Form the Stiff Dough

   • Gradually add water, just one teaspoon at a time, to the flour mixture.
   • Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3. 3

   Pound the Dough

   • Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
   • Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
   • The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4. 4

   Rest the Dough

   • Rub a little more oil over the surface of the dough ball.
   • Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5. 5

   Shape into Logs and Pellets

   • After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
   • Roll each portion into a long, uniform log about 1-inch in diameter.
   • Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6. 6

   Roll the Papads

   • Lightly grease your rolling surface and rolling pin with sesame oil.
   • Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
   • The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7. 7

   Dry the Papads

   • Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
   • Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
   • They are ready when they are completely moisture-free, brittle, and snap easily.
8. 8

   Store and Cook

   • Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
   • To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.