Dimer Paturi, Ghee Bhat and Masoor Dal Tadka

Ingredients

• 1.5 cup Gobindobhog Rice (Aged Basmati rice is a good substitute if unavailable.)
• 3 tbsp Ghee
• 12 pcs Cashew Nuts (Halved)
• 2 tbsp Raisins
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
• 4 pcs Cloves
• 1.5 tbsp Sugar (Adjust to taste.)
• 0.75 tsp Salt
• 3 cup Hot Water (Using hot water helps cook the rice evenly.)

Instructions

1. 1

   Wash and Soak Rice: Wash the Gobindobhog rice under cool running water until the water runs clear. Soak the rice in fresh water for 30 minutes. After soaking, drain it completely in a colander.

2. 2

   Fry Nuts and Raisins: Heat the ghee in a heavy-bottomed pot or kadai over medium heat. Add the halved cashew nuts and fry for 1-2 minutes until light golden brown. Add the raisins and fry for another 30 seconds until they puff up. Quickly remove them with a slotted spoon and set aside for garnish.

3. 3

   Temper Spices: In the same ghee, add the bay leaves, cinnamon stick, lightly crushed green cardamom pods, and cloves. Sauté for about 45-60 seconds until the spices become fragrant.

4. 4

   Sauté Rice: Add the drained rice to the pot. Gently stir-fry for 2-3 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate rice grains. The rice should look glossy and smell aromatic.

5. 5

   Cook the Pulao: Pour in the hot water, then add the sugar and salt. Stir gently once to combine. Bring the mixture to a rolling boil over high heat.

6. 6

   Simmer and Steam: Once boiling, immediately reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.

7. 7

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.