Dim Pitika, Steamed Basmati Rice and Masur Dal Tadka

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 Masur Dal (rinsed well)
• 3 cup Water (for pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (divided, or to taste)
• 2 tbsp Ghee (or use oil for a vegan option)
• 0.5 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 2 whole Dried Red Chili (broken in half)
• 1 medium Onion (finely chopped)
• 4 clove Garlic (minced or finely chopped)
• 1 inch Ginger (grated)
• 1 whole Green Chili (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional, for a tangy finish)

Instructions

1. 1

   Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.

2. 2

   Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.

3. 3

   While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.

4. 4

   Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.

5. 5

   Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.

6. 6

   Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.

7. 7

   Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.