A hearty and flavorful North Indian curry made with elephant foot yam (suran), simmered in a spiced onion-tomato gravy. This unique dish has a meaty texture and is traditionally served with hot rotis or rice.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
About Jimikand Curry, Dal Tadka, Steamed Basmati Rice and Egg Fry
Soul-satisfying Ol ki Sabzi & protein-packed egg fry with dal and rice. Perfectly spiced comfort!
This bihari dish is perfect for lunch. With 929.76 calories and 28.499999999999996g of protein per serving, it's a muscle-gain option for your meal plan.
fat
250 g Tomato (About 2 medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.25 cup Curd (Whisked until smooth)
1.5 cup Water (Hot, for the gravy)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Boil the Yam
Apply a little oil to your hands to prevent itching. Peel the jimikand, wash it thoroughly, and cut it into 1-inch cubes.
In a pot, combine the yam cubes, enough water to cover them, 1 tbsp lemon juice, and 1/2 tsp salt.
Bring to a boil and cook for 10-12 minutes until the yam is fork-tender but still holds its shape. Alternatively, pressure cook for 1 whistle.
Drain the water completely and let the yam cubes cool slightly.
2
Shallow Fry the Yam
Heat 1/4 cup of mustard oil in a wide pan (kadai) over medium-high heat.
Carefully add the boiled yam cubes in a single layer. Do not overcrowd the pan; fry in batches if needed.
Shallow fry for 7-8 minutes, turning occasionally, until all sides are golden brown and have a slightly crisp exterior.
Remove the fried yam with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base (Tadka)
In the same pan, use the leftover oil (about 2-3 tbsp). If there's too much, remove the excess. Heat it over a medium flame.
Add cumin seeds and let them splutter. Immediately add the hing.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until oil surfaces again.
5
Simmer and Finish the Curry
Gently add the fried jimikand pieces to the gravy. Mix carefully to coat them with the masala without breaking them.
Pour in 1.5 cups of hot water, add 1 tsp salt (or to taste), and the garam masala. Stir well.
Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the yam to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
6
Rest and Serve
Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
Serve hot with phulka, roti, paratha, or steamed basmati rice.
4
Serving size: 1 serving
263cal
12gprotein
38gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
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
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
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
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.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder.
Stir continuously for 30-40 seconds until the spices are fragrant. If the mixture looks too dry, add a splash of water.
4
Fry the Eggs
Gently place the hard-boiled egg halves, cut-side down, into the masala in the pan.
Sprinkle the salt evenly over the eggs and the masala.
Allow the eggs to fry without moving them for 2-3 minutes on medium-low heat. This helps the masala to form a delicious crust on the eggs.
Using a spatula, carefully flip the egg halves and cook for another 1-2 minutes on the other side.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Serve the Egg Fry hot as a side dish with steamed rice, sambar, rasam, or roti.
