Bangude Rava Fry, Boiled Rice and Dal Thove

Ingredients

• 1.5 cup Basmati Rice
• 2.25 cup Water (For cooking)
• 0.5 tsp Salt (Optional)

Instructions

1. 1

   Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).

3. 3

   Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.

5. 5

   After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.

6. 6

   Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.

Ingredients

• 1 cup Toor Dal (Rinsed thoroughly)
• 4 cup Water (For pressure cooking, plus more hot water to adjust consistency)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee (Can be substituted with coconut oil for a vegan version)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Dried Red Chilli (Broken into two pieces)
• 2 pcs Green Chillies (Slit lengthwise)
• 10 pcs Curry Leaves (Fresh leaves are recommended)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 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. For faster cooking, you can soak it in warm water for 30 minutes, then drain.
   • Place the rinsed dal in a pressure cooker. Add 4 cups of water and the turmeric powder.
   • Secure the lid and cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker.
2. 2

   Prepare the Dal Base

   • Using a whisk or an immersion blender, blend the cooked dal until it is smooth and creamy.
   • Place the cooker back on low heat. Add 1-2 cups of hot water to achieve a thin, soupy consistency. Dal Thove is traditionally not thick.
   • Add salt to taste and stir well. Bring the dal to a gentle boil and let it simmer for 3-5 minutes for the flavors to meld together.
3. 3

   Prepare the Tempering (Tadka)

   • While the dal simmers, heat ghee in a small tadka pan over medium heat.