Chana Gashi, Steamed Basmati Rice and Batate Talasan

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet or Yukon Gold)
• 2 tbsp Vegetable Oil (Or coconut oil for a more authentic flavor)
• 1 medium Onion (Finely chopped)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Optional, for added crunch)
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves (Fresh if possible)
• 2 pcs Green Chilies (Slit lengthwise, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Tamarind Paste (Diluted in 2 tbsp water)
• 1 tsp Salt (To taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
   • Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but still firm. Be careful not to overcook them into a mush.
   • Alternatively, you can pressure cook the potatoes for 2-3 whistles.
   • Drain the hot water and let the potatoes cool down enough to handle. Peel the skins and chop them into 1-inch cubes. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds.
   • Wait for about 30 seconds until the mustard seeds begin to splutter and pop.
   • Immediately add the cumin seeds, urad dal (if using), and asafoetida. Sauté for another 30-45 seconds until the urad dal turns a light golden brown.
3. 3

   Sauté Aromatics and Spices

   • Add the curry leaves and slit green chilies to the pan. Be careful as they may splutter.