Egg Bhurji, Moong Dal Tadka, Steamed Basmati Rice and Sindhi Bhindi Basar

Ingredients

• 1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
• 2 tbsp Ghee (Divided)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 medium Onion (Finely chopped)
• 1 inch Ginger (Finely grated or minced)
• 4 clove Garlic (Minced)
• 2 pcs Green Chili (Slit lengthwise)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
• 1 tsp Salt (To taste)
• 3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
• 2 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Pressure Cook the Dal

   • Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
   • Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
   • Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2. 2

   Prepare the Base Masala

   • Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
   • Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3. 3

   Combine and Simmer

   • Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.

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

• 500 g Okra (Also known as Bhindi, washed and patted completely dry)
• 300 g Onion (About 2 large onions, thinly sliced)
• 240 g Tomato (About 2 medium tomatoes, finely chopped)
• 4 tbsp Vegetable Oil (Divided for frying okra and making masala)
• 2 whole Green Chilli (Slit lengthwise)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (Dry mango powder)
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Okra: Wash the okra thoroughly. It is crucial to pat them completely dry with a clean kitchen towel or paper towels to prevent them from becoming slimy. Once dry, trim off the top crown and the bottom tip. Cut the okra into 1-inch thick rounds.

2. 2

   Shallow-Fry the Okra: Heat 3 tablespoons of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cut okra and spread it in a single layer. Stir-fry for 8-10 minutes, stirring occasionally, until the okra is tender, lightly browned, and the sliminess has disappeared. Do not cover the pan. Once cooked, remove the okra from the pan and set it aside.

3. 3

   Sauté Onions and Aromatics: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the thinly sliced onions and sauté on medium heat for 7-8 minutes, stirring frequently, until they become soft and golden brown. This caramelization is key to the dish's flavor.

4. 4

   Cook the Masala: Add the slit green chillies and finely chopped tomatoes to the pan with the onions. Cook for 4-5 minutes until the tomatoes break down and become soft and pulpy. Now, lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 1 minute until the spices are fragrant and the oil begins to separate from the masala.

5. 5

   Combine and Finish: Add the salt and the pre-fried okra back into the pan. Gently toss everything together to coat the okra with the masala. Sprinkle the amchur powder over the top and mix gently once more. Cook for an additional 2-3 minutes on low heat for the flavors to meld.

6. 6