Egg Masala Fry, Bagara Chawal and Khatti Dal

Ingredients

• 2 cup Basmati Rice (rinsed and soaked for 30 minutes)
• 3 tbsp Ghee
• 2 pcs Onion (medium, thinly sliced)
• 1 tsp Shah Jeera (caraway seeds)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 4 pcs Green Cardamom (pods)
• 1 pcs Bay Leaf
• 1 tbsp Ginger Garlic Paste
• 3 pcs Green Chili (slit lengthwise)
• 4 cup Water (for cooking rice)
• 1.5 tsp Salt (or to taste)
• 0.25 cup Mint Leaves (chopped)
• 0.25 cup Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.

3. 3

   Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.

4. 4

   Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.

5. 5

   Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.

6. 6

   Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.

Ingredients

• 1 cup Toor Dal (Rinsed and soaked for 30 minutes)
• 4.5 cup Water (Divided for cooking and adjusting consistency)
• 0.5 tsp Turmeric Powder
• 1 medium Tomato (Finely chopped)
• 3 pcs Green Chilli (Slit lengthwise)
• 1.5 tbsp Tamarind Paste (Adjust to taste)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 4 cloves Garlic (Thinly sliced)
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
   • Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
   • Pour in the remaining 2 cups of water and mix everything well to combine.
3. 3

   Simmer the Dal

   • Place the dal back on the stove over medium heat and bring it to a gentle boil.
   • Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.