Chawli chi Bhaji, Steamed Basmati Rice and Amti Dal

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

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 10 leaves Curry Leaves
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 1 piece Green Chili (slit lengthwise)
• 1 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tbsp Goda Masala (Maharashtrian spice blend)
• 1 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in warm water)
• 1 tbsp Jaggery (grated or powdered)
• 1.25 tsp Salt (to taste)
• 4 cup Water (divided for cooking and consistency)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Wash the toor dal thoroughly. Drain and add it to a pressure cooker with 3 cups of water and 1/4 tsp of the turmeric powder.
   • Pressure 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. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat ghee in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
3. 3

   Combine and Simmer

   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and pulpy.