Dal Tadka, Jeera Rice, Aloo Gobi and Boondi Raita

Ingredients

• 1.5 cup Basmati Rice (Long-grain is preferred)
• 3 cup Water (For cooking the rice)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1.5 tsp Cumin Seeds (Also known as Jeera)
• 1 Bay Leaf (Medium-sized)
• 1 inch Cinnamon Stick
• 3 Cloves
• 2 Green Cardamom Pods (Lightly crushed to release flavor)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
   • Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
   • After soaking, drain the rice completely using the sieve and set it aside.
2. 2

   Temper the Spices (Tadka)

   • Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
   • Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
   • Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3. 3

   Sauté and Cook the Rice

   • Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
   • Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.

Ingredients

• 500 g Cauliflower (about 1 medium head, cut into 1.5-inch florets)
• 400 g Potatoes (about 2 medium, peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil (or any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise, adjust to taste)
• 2 medium Tomatoes (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 0.25 cup Water (use hot water if possible)
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare Vegetables (10 minutes)

   • Wash the cauliflower and potatoes thoroughly.
   • Cut the cauliflower into 1.5-inch florets. Cut the potatoes into 1-inch cubes.
   • Place the potato cubes in a bowl of water to prevent them from browning until ready to use.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking, then reduce heat to medium.
   • Add the cumin seeds and let them sizzle for 30 seconds.
   • Add the asafoetida (hing) and stir for a few seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala (7 minutes)

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.