Cluster Beans Rice - ಗೋರಿಕಾಯಿ ಭಾತ್

 Preparation time: 15-20 minutes

Serves: 4 people

You will need:

1. Cluster Beans / ಗೋರಿಕಾಯಿ: 2 cups - diced into 1 inch pieces
2. Green peas: 1/2 cup
3. Cooked Rice: 4 cups
4. Cooking Oil: 1 tbsp
5. Hing/Asafoetida: 1 pinch
6. Chana Dal: 1/2 tspn
7. Urad Dal: 1/2 tspn
8. Turmeric powder: 1/2 tspn
9. Curry Leaves: 3-4 nos.
10. Sambhar powder: 2 tspn
11. Lime Juice: 1 tbsp
12. Grated coconut: 1/4 cup
13. Salt: according to taste

Gorikayi Bhaath

To cook:

• Heat oil in a pan and ad hing and then splutter the mustard seeds
• Add chana dal, urad dal, curry leaves and turmeric powder
• Now add the cluster beans and green peas and saute until the beans are cooked
• Once the beans are done, add sambhar powder and salt
• Now add the cooked rice, lime juice and the grated coconut and mix well
• Serve it hot with raita!

Rava Idli - ರವೆ ಇಡ್ಲಿ

Preparation time: 25-30 minutes

Serves: 2 people / 12 idlis
 
You will need:

1. Semolina/Rava/Sooji/ರವೆ: 1 cup
2. Green Peas (optional): 1/4 cup
3. Mustard seeds: 1/2 tsp
4. Curry leaves: 3-4 nos.
5. Green chillies: 3-4 nos. 
6. Coriander
7. Chana Dal: 1/2 tsp
8. Urad Dal: 1/2 tsp
9. Cashews: 5-6 - broken into pieces
10. Yogurt: 2 tbsp
11. Baking Soda: 1/2 tsp
12. Asafoetida / Hing
13. Cooking Oil: 1/2 tbsp
14. Water
15. Salt

To cook:

• Heat oil in a skillet and add mustard seeds and hing.
• Then add the chana dal, urad dal and cashews and saute until golden brown
• Then add the green peas, green chillies and curry leaves. 
• Now add the rava and mix well. Take it off the stove. The rava only needs to be warm and does not need to be roasted.
• Let the rava mixture cool and then transfer into a bowl.
• Add yogurt and baking soda and stir for approx 2 minutes or until you see the batter rising. 
• Add a little more baking soda if you want really fluffy idlis.
• Add some water to get a smooth batter. 
• Now add the coriander leaves and salt and mix well.  
• Apply oil to the idli stand and pour the batter. 
• Let it cook for at least 10-15 minutes.
• Serve hot with coconut chutney!

Dry Coconut Dal - ಕೊಬ್ರಿ ದಾಲ್

This is a simple upgrade to the humble dal!

Preparation time: 15 minutes

Serves: 3-4 people

You will need:

1. Toor Dal - 1 cup
2. Dry coconut - 1/2 cup
3. Coriander Seeds - 1 tspn
4. Curry leaves 
5. Mustard seeds 
6. Turmeric powder
7. Asafoetida / Hing
8. Cooking Oil - for tempering
9. Salt

To cook:

• Cook toor dal in a pressure cooker and keep it aside. 
• In a blender, grind the dry coconut and coriander seeds with a little water. Make sure the paste is nicely ground. Once done, set it aside. 
• Next, in a pan, add the cooked dal, the above ground paste, turmeric powder and curry leaves. Let it come to a boil. 
• Once boiled, add salt and give it a good stir.

For tempering: Add oil, mustard seeds and asafoetida.

Serve it hot with rice!

Dry Coconut Dal

Tip: The ground paste can be stored for upto 2 months in a freezer!

Ivy Gourd Curry - ತೊಂಡೆಕಾಯಿ ಪಲ್ಯ

This is a recipe popular in and around Mangalore and it includes chickpeas!

Preparation time: 30-40 minutes

Serves: 2 people

You will need:

1. Ivy Gourd  - ತೊಂಡೆಕಾಯಿ- 200 gms - diced into 1/2 inch pieces
2. Green peas - 1 cup
3. Chickpeas - 1 cup - boiled
4. Coconut (dry/wet) - 1 cup
5. Red chillies - 4-5 nos.
6. Mustard seeds - 1 tspn
7. Tamarind paste - 1 tbsp
8. Turmeric powder - 1/2 tspn
9. Asafoetida / Hing - 1 pinch
10. Cooking Oil - 1 tbsp
11. Salt

To grind:

• Grind the ingredients (nos. 4-7) in a blender to a smooth paste and keep it aside.

To cook:

1. Heat Oil in a skillet. Add mustard seeds, hing and turmeric powder.
2. Once the mustard seeds start popping, add the diced ivy gourd pieces. 
3. Saute this for about 15 minutes or until the ivy gourd becomes tender
4. Once cooked, add green peas (fresh or frozen) and the cooked chick peas and stir for 2 minutes. 
5. To this add the above ground paste and salt according to taste.
6. Mix well and Serve hot.

Ivy Gourd Curry

Ideal with hot chapatis or rice!

Ade Dosa - ಅಡೆ ದೋಸೆ

This instant dosa is a healthy, nutritious option if you are looking to add more proteins in your diet. Ideal for breakfast!

Preparation time: 15-20 minutes

Serves: 3-4 people / 12 dosas

You will need:

1. Rice - 2 cups
2. Urad dal - 1/2 cup
3. Chana dal - 1/4 cup
4. Toor dal - 1/4 cup
5. Moong dal - 1/4 cup
6. Methi seeds - 1 tspn
7. Red chillies - 5
8. Onions - 1 (optional)
9. Cooking Oil
10. Salt to taste

 To grind:

• Soak all the ingredients (1-6) in water for at least 5 hours.
• Once soaked, grind all the ingredients along with the red chillies and onion. The red chillies give a nice red tinge to the batter.
• Add water accordingly and ensure the batter is nicely ground to a smooth paste.
• Dosa batter is ready to be used. Needs no fermentation!

To cook:

• Heat a skillet (preferably cast iron) and spread the dosa batter. 
• Add some oil to the edges so that the batter doesn't stick to the pan.
• Serve hot with chutney or pickles! 

Ade Dosa

Tip: Skip the red chilies and you have Masala Dosa batter!

Lentil Dumplings - Nunchinunde - ನುಚಿನುಂಡೆ

Preparation time: 30 minutes

Serves: 2-3 people / 16 dumplings

You will need:

1. Toor dal (Lentils) - 1 cup 
2. Green chillies - 3-4 nos.
3. Cilantro
4. Coconut (wet/dry) - 1 cup
5. Onions (optional)
6. Cooking Oil
7. Salt

To cook:

• Wash the toor dal and soak in water for about 4-5 hours. 
• Once well-soaked, grind the dal along with the cilantro, green chillies.and coconut. Add very little water.
• Make sure the paste is NOT fully ground. Ideally a little coarse consistency is required.
• Transfer this paste into a bowl and add chopped onions (optional)
• Spread some oil onto an Idli stand
• Make oval shaped balls of the paste and place them in the Idli stand  
• Cook this for approx 10-15 minutes.
• Serve hot with some ghee on top
• Makes for a healthy breakfast dish, else eat it with rice as a lunch/dinner meal.

Lentil Dumplings

Lentil Curry - ಅವರೇಕಾಳು ಸಾರು

This is a savory South Indian dish from the state of Karnataka. A long-time favorite !

Preparation time: 20-25 minutes

Serves: 2-3 people

You will need:

1. Deskinned Papdi lilva (ಅವರೇಕಾಳು):100-150 gms
2. Oil - 1 tsp
3. Asafoetida/Hing: a pinch
4. Coriander Seeds ( ಕೊತಮ್ಬ್ರಿ ಬೀಜ ) : 2 tspn
5. Red chillies (preferably badgi) : 7-8
6. Pepper Seeds : 8-10
7. Cumin Seeds : 1 tsp
8. Cinnamon Stick/Dalchini/ಚಕ್ಕೆ : 1 inch approx.
9. Rice - 1 tsp
10. Coconut (wet/dry) - 1 cup
11. Tamarind paste - 1 tspn
12. Salt

To cook:

• Boil the lilva beans in a pressure cooker with some salt and keep it aside
• In a skillet, add all the ingredients (nos. 2-9) preferably in that order and roast until you can smell the aroma of the spices
• Once roasted, grind all the ingredients along with  the coconut and tamarind paste. Add some water to get a chutney-like consistency
• In a separate pot, add the boiled avarekalu and the above ground paste. 
• Add water and bring to boil.

For tempering:
Once boiled, temper it with oil/ghee, hing, mustard seeds and cumin seeds

Serve Hot with Rice!

Lentil Curry

Tip: For a better aroma and flavour, temper the curry with ghee instead of oil.