Egg Masala Fry, Steamed Basmati Rice and Dal Toi

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 Toor Dal (Rinsed well)
• 3 cup Water (For pressure cooking, plus more for adjusting consistency)
• 0.5 tsp Turmeric Powder
• 3 pcs Green Chilies (Slit lengthwise)
• 1 tsp Salt (Or to taste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken into halves)
• 0.5 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
   • Place the rinsed dal in a 2 or 3-liter pressure cooker. Add 3 cups of water, turmeric powder, and the slit green chilies.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. The dal should be completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the cooker.
   • Using a whisk or a wooden churner (mathani), whisk the dal until it is smooth and creamy. Add salt and mix well.
   • Check the consistency. Dal Toi is traditionally thin and soupy. Add 1/2 to 1 cup of hot water if needed to reach the desired consistency. Bring the dal to a gentle boil for 2-3 minutes, then turn off the heat.
2. 2

   Prepare the Tempering (Phanna)

   • In a small pan (tadka pan), heat the coconut oil over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter and pop, which takes about 30 seconds.
   • Immediately add the broken dried red chilies, hing (asafoetida), and fresh curry leaves. Be careful as the curry leaves will sizzle.