Steamed Rice, Bachali Kura Pappu, Cauliflower Vepudu and Tomato Rasam

Ingredients

• 1 cup Toor Dal (Also known as kandi pappu, rinsed and soaked for 30 minutes)
• 2 cup Malabar Spinach (Chopped, from one medium bunch (Bachali Kura))
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Chopped)
• 3 piece Green Chillies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 3.5 cup Water (3 cups for cooking, 0.5 cup for adjusting consistency)
• 1 tbsp Tamarind Paste
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 piece Dried Red Chillies (Broken into halves)
• 5 clove Garlic (Lightly crushed)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)

Instructions

1. 1

   Prepare and Cook the Dal

   • Wash the toor dal thoroughly under running water. Soak it in 2 cups of water for 30 minutes, then drain completely.
   • In a pressure cooker, combine the soaked dal, chopped Malabar spinach, onion, tomato, green chillies, and turmeric powder.
   • Add 3 cups of fresh water and mix well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Mash and Simmer

   • Once the pressure has settled, open the lid. Using a traditional wooden masher (pappu gutti) or a whisk, mash the cooked mixture to a coarse, creamy consistency.
   • Place the cooker back on the stove over low heat.
   • Stir in the tamarind paste, red chilli powder, and salt. Mix until well combined.
   • If the dal seems too thick, add up to 1/2 cup of hot water to reach your desired consistency.
   • Let the dal simmer gently for 5-7 minutes, allowing all the flavors to meld together.

Ingredients

• 500 g Cauliflower (Cut into small, bite-sized florets)
• 4 cups Water (For blanching the cauliflower)
• 0.5 tsp Salt (For blanching water)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Adds a crunchy texture)
• 1 sprig Curry Leaves
• 3 pcs Green Chilies (Slit lengthwise)
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala (Optional, for extra aroma)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Blanch the Cauliflower

   • Bring 4 cups of water to a rolling boil in a large pot. Add 1/2 tsp of salt.
   • Add the cauliflower florets to the boiling water and blanch for exactly 3 minutes. Do not overcook; they should be tender-crisp.
   • Immediately drain the florets into a colander and rinse with cold water to stop the cooking process. Let them drain completely, ensuring they are as dry as possible.
2. 2

   Prepare the Tadka (Tempering)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add mustard seeds and let them splutter.
   • Add cumin seeds and urad dal. Sauté for about 30-45 seconds until the urad dal turns light golden brown.
   • Add the curry leaves and slit green chilies. Be careful as they may splutter. Sauté for another 30 seconds until fragrant.
3. 3

   Sauté Aromatics and Spices

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

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.