Kara Muttai Omelette

Kara Muttai Omelette is a spicy and flavorful South Indian-style egg dish made with a fragrant onion-tomato masala topped with lightly seasoned eggs. It is so tasty and satisfying that it can be enjoyed as a complete meal with hot rice—no curry needed at all.

Ingredients

• Eggs - 4
• Green chillies - 1
• Onion - 1, finely chopped
• Tomato - 1
• Garlic - 2 cloves, crushed 
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt - to taste

Method

1. In a bowl, whisk the eggs with a little chopped onion, green chillies, and salt. Set aside.
2. Heat oil in a pan.
3. Add chopped onion, garlic, curry leaves, and sauté until soft.
4. Add chopped tomatoes and cook until mushy.
5. Add turmeric powder, chilli powder, coriander powder, and garam masala. Cook for a few seconds until aromatic.
6. Spread this masala evenly on the pan.
7. Pour the egg mixture over the masala and let it cook on medium flame.
8. Once the base is cooked, flip carefully and cook the other side until done.
9. Serve hot with rice.

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Dal Khichdi

Dal Khichdi is a simple, comforting one-pot meal made with rice, lentils, and mild spices. Finished with a drizzle of ghee, this nutritious dish is both comforting and delicious.

Dal Khichdi is rich in protein, fiber, and essential nutrients from lentils and rice. It is light on the stomach, easy to digest, and provides a balanced meal with energy and nourishment.

Ingredients

• Ginger, garlic - 2 tbsp, finely chopped
• Onion - 1, large sized
• Tomatoes - 3, medium sized
• Turmeric powder - 1/2 tsp 
• Chilli powder - 1 tsp
• Rice - 1 cup
• Toor dal - 1/2 cup
• Moong dal - 1/2 cup
• Salt - to taste

    Tempering Ingredients

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 2, broken
• Curry leaves - few
• Hing - a pinch

Method

1. Wash and soak rice, toor dal, and moong dal together for about 20 minutes.
2. Heat oil in a pressure cooker or Instant Pot.
3. Add mustard seeds. Once they splutter, add cumin seeds, red chillies, hing (asafoetida), and curry leaves. Sauté for a few seconds.
4. Add finely chopped onions and ginger-garlic. Cook until the onions turn light brown.
5. Add tomatoes and cook until soft and mushy.
6. Add turmeric powder and chilli powder. Mix well.
7. Add the soaked rice and dal mixture. Stir well to combine.
8. Pour in 5 cups of water and adjust salt to taste.
9. Pressure Cooker: Cook for 5 whistles.Instant Pot: Set to pressure cook mode for 9 minutes.
10. Once the pressure releases, add ghee and mix well. Serve hot.

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