Dudhi Chana Dal, Steamed Basmati Rice and Egg Bhurji

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

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.