Tambdi Bhaji, Goan Dal and Ukda Rice

Ingredients

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 4 cup Water (3 cups for cooking dal, 1 cup for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 1 cup Coconut Milk (thick or full-fat)
• 3 whole Green Chilies (slit lengthwise)
• 4 petals Kokum (dried)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal under running water until the water runs clear. Drain completely.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker and use a whisk or the back of a spoon to mash the dal into a smooth, creamy consistency.
2. 2

   Simmer with Coconut Milk and Kokum

   • Place the cooker with the mashed dal back on the stove over low-medium heat.
   • Pour in the thick coconut milk, and add the slit green chilies, kokum petals, and salt. Stir gently to combine.
   • Add the remaining 1 cup of water, or more, to achieve your desired consistency. The dal should be flowing but not watery.
   • Bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 1.5 cup Ukda Rice (Also known as Parboiled Red Rice or Matta Rice)
• 3 cup Water (For pressure cooking. Use more for soaking.)
• 0.5 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Wash and Soak the Rice (2-4 hours inactive time)

   • Place the ukda rice in a large bowl. Rinse it under cold running water 4-5 times, gently rubbing the grains, until the water is no longer cloudy.
   • Drain the rinsing water. Add enough fresh water to cover the rice by at least 2 inches and let it soak for a minimum of 2 hours, or up to 4 hours.
   • This is a critical step to ensure the grains cook evenly and become soft.
2. 2

   Pressure Cook (Approx. 20 minutes)

   • Once soaked, drain the water completely.
   • Transfer the soaked rice to a 3-liter pressure cooker. Add 3 cups of fresh water, 1/2 tsp of salt, and the optional 1 tsp of ghee.
   • Stir once, secure the lid, and place the cooker on medium-high heat.
   • Cook for 3 to 4 whistles.
3. 3

   Natural Pressure Release and Rest (10-15 minutes)

   • After the last whistle, turn off the heat. Do not try to release the pressure manually.
   • Allow the cooker to cool down and the pressure to release naturally, which will take about 10-15 minutes.
   • This resting period is essential for the rice to finish steaming and for the grains to become perfectly fluffy.
4. 4

   Fluff and Serve

   • Carefully open the lid once all the pressure has subsided.
   • Use a fork to gently fluff the rice, separating the grains.
   • Let it sit for another 2-3 minutes before serving. Serve hot with your favorite South Indian accompaniments like sambar, rasam, or a vegetable stir-fry (poriyal).