From pack to pot. From pot to plate.

Ingredients

1 cup GTS Original Bullet Kolam · ½ cup moong dal · 4½ cups water · 3 tbsp ghee · 1 tsp black pepper, coarsely crushed · 1 tsp cumin · 1 tbsp chopped ginger · 10 cashews · 8 curry leaves · a pinch of asafoetida · salt

Method

1. Dry-roast the moong dal for 2–3 minutes until it smells nutty. Rinse the rice and dal together until the water runs clear.
2. Pressure-cook the rice and dal with 4½ cups of water and salt for 4 whistles; let the pressure drop on its own, then mash lightly with the back of a ladle.
3. Heat the ghee in a small pan. Add cumin, crushed pepper, ginger, cashews, curry leaves and asafoetida; fry until the cashews turn golden.
4. Pour the tempering over the pongal and stir it through. Loosen with a splash of hot water if it tightens.
5. Serve hot with coconut chutney or sambar.

Ingredients

1 cup GTS Original Bullet Kolam · 2½ cups water · 1½ cups thick curd · ¼ cup milk · salt · 1 tbsp oil · ½ tsp mustard seeds · 1 tsp urad dal · 1 dried red chilli · 1 green chilli · 1 tsp grated ginger · curry leaves · a pinch of asafoetida · pomegranate, grated carrot and coriander to finish

Method

1. Rinse and soak the rice for 25 minutes. Cook with 2½ cups of water until slightly softer than usual, then mash gently while warm.
2. Stir in the milk and let the rice cool to room temperature — hot rice will curdle the curd.
3. Whisk the curd smooth with salt and fold it into the rice.
4. Heat the oil; pop the mustard, then add urad dal, chillies, ginger, curry leaves and asafoetida. Pour over the rice.
5. Rest for 10 minutes so the flavours meet. Finish with pomegranate, carrot and coriander; serve cool with pickle.

Ingredients

3 cups cooked, cooled GTS Original Bullet Kolam (from 1 cup raw) · juice of 1 large lemon · 2 tbsp oil · 1 tsp mustard seeds · 1 tbsp chana dal · 1 tbsp urad dal · 2 tbsp peanuts · 2 green chillies, slit · 1 tsp grated ginger · ¼ tsp turmeric · curry leaves · a pinch of asafoetida · salt · coriander

Method

1. Spread the cooked rice on a plate so the grains cool and separate.
2. Heat the oil; pop the mustard seeds, then fry the chana dal, urad dal and peanuts until golden.
3. Add the chillies, ginger, curry leaves, asafoetida and turmeric; stir for 30 seconds and take the pan off the heat.
4. Add the rice and salt; toss gently with a fork so the grains stay whole.
5. Squeeze in the lemon juice off the heat, taste and adjust. Scatter coriander; serve warm or at room temperature.

Ingredients

1 cup GTS Original Bullet Kolam · 2 cups water · 250 g small brinjals, quartered · 3 tbsp oil · 1 tsp mustard seeds · 2 tbsp peanuts · curry leaves · ¼ tsp turmeric · 2–3 tbsp vangi bath powder · 1 tbsp tamarind pulp · 1 tsp jaggery · salt · 2 tbsp grated coconut · coriander

Method

1. Rinse, soak for 25 minutes, then cook the rice with 2 cups of water so the grains stay firm and separate. Spread out to cool.
2. Heat the oil; pop the mustard, then fry the peanuts and curry leaves. Add the brinjals and turmeric and sauté on medium heat until soft and lightly browned, 8–10 minutes.
3. Stir in the vangi bath powder, tamarind, jaggery and salt; cook for 2 minutes until the masala coats the brinjal.
4. Add the rice and fold gently until every grain is coloured. Cover on low heat for 3 minutes.
5. Finish with coconut and coriander. Serve with raita or a papad.

Ingredients

1 cup GTS Original Bullet Kolam · ½ cup moong dal · 4½ cups water · 2 tbsp ghee · 1 tsp cumin · 1 bay leaf · 1 tsp grated ginger · ½ tsp turmeric · a pinch of asafoetida · salt

Method

1. Rinse the rice and dal together until the water runs clear; soak for 30 minutes and drain.
2. Heat the ghee in a pressure cooker. Sizzle the cumin, bay leaf, ginger and asafoetida.
3. Add the rice, dal, turmeric, salt and 4½ cups of water. Bring to a boil.
4. Pressure-cook for 3 whistles; let the pressure drop on its own.
5. Stir, thin with hot water to the consistency you like, and serve with a spoon of ghee, curd and pickle.

Ingredients

1 cup GTS Original Bullet Kolam · ½ cup tur or masoor dal · 5 cups water · 3 tbsp ghee · 1 tsp cumin · 1 onion, chopped · 1 tomato, chopped · 1 tsp ginger-garlic paste · ½ tsp turmeric · 1 tsp red chilli powder · 1 tsp garam masala · 2 cloves garlic, sliced · 1 dried red chilli · a pinch of asafoetida · salt

Method

1. Rinse the rice and dal; soak for 30 minutes and drain.
2. Heat 2 tbsp ghee in a pressure cooker; sizzle the cumin, then soften the onion. Add the ginger-garlic paste, tomato, turmeric, chilli powder and garam masala; cook until the tomato collapses.
3. Add the rice, dal, salt and 5 cups of water. Pressure-cook for 4 whistles; let the pressure release on its own.
4. Whisk vigorously so the dal and rice come together into a soft porridge; add hot water to loosen.
5. Heat the remaining ghee; fry the garlic and red chilli until golden, add the asafoetida and pour over. Serve with curd and papad.