Bedmi Puri, Aloo Sabzi and Urad Dal Tadka

Ingredients

• 500 g potatoes (about 4 medium, boiled, peeled, and cubed)
• 2 tbsp vegetable oil
• 1 tsp jeera
• 0.25 tsp hing
• 1 pcs onion (large, finely chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chili (slit lengthwise)
• 2 pcs tomatoes (medium, finely chopped or pureed)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (adjust to your spice preference)
• 1.5 tsp coriander powder
• 1 tsp salt
• 1 cup water (adjust for desired consistency)
• 0.5 tsp garam masala
• 0.5 tsp amchur powder (or 1 tbsp lemon juice)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.

2. 2

   Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.

3. 3

   Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.

4. 4

   Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.

Ingredients

• 1 cup Urad Dal (split and husked black gram)
• 4 tbsp Ghee (divided into two portions)
• 1 pcs Onion (medium, finely chopped)
• 2 pcs Tomato (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Salt (adjust to taste)
• 3 cup Water (for cooking the dal)
• 1 tsp Cumin Seeds (for tempering)
• 0.25 tsp Hing (asafoetida, for tempering)
• 2 pcs Dried Red Chili (for tempering)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Prepare the Dal

   • Rinse the urad dal thoroughly under cold running water until the water runs clear.
   • Soak the dal in 3-4 cups of fresh water for at least 30 minutes to an hour. This helps it cook faster and become creamier.
   • After soaking, drain all the water and set the dal aside.
2. 2

   Sauté the Masala Base

   • Heat 2 tablespoons of ghee in a 3-liter pressure cooker over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the finely chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
   • Add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
3. 3

   Pressure Cook the Dal

   • Add the drained urad dal to the pressure cooker along with 3 cups of water and salt.