Khatti Dal, Bagara Rice and Aloo Fry

Ingredients

• 1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
• 3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
• 1 large Onion (Thinly sliced)
• 1 tsp Shahi Jeera (Also known as caraway seeds)
• 1 inch Cinnamon Stick
• 4 whole Cloves
• 3 pods Green Cardamom (Slightly crushed)
• 1 large Bay Leaf
• 1 whole Star Anise (Optional, but recommended for authentic flavor)
• 1 tbsp Ginger Garlic Paste
• 3 whole Green Chili (Slit lengthwise)
• 0.25 cup Mint Leaves (Fresh, roughly chopped)
• 3 cup Water (Use hot water for faster cooking)
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

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

3. 3

   Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.

4. 4

   Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.

5. 5

   Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.

6. 6

   Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.

7. 7

Ingredients

• 500 g Potatoes (About 4 medium, peeled and diced into ½-inch cubes)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash, peel, and dice the potatoes into uniform ½-inch cubes for even cooking.
   • Place the diced potatoes in a bowl of cold water for at least 5 minutes to remove excess starch. This is key for crispier potatoes.
   • Just before cooking, drain the potatoes completely and pat them dry with a kitchen towel.
2. 2

   Temper the Spices

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is shimmering, add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Immediately add the cumin seeds and hing. Sauté for another 30 seconds until the cumin seeds are fragrant and turn a shade darker.
3. 3

   Cook the Potatoes

   • Carefully add the dried potato cubes to the pan. Be cautious as the oil might splatter.
   • Add the turmeric powder, red chili powder, and salt. Stir well to ensure all potato cubes are evenly coated with the spices.
   • Sauté for 2-3 minutes, stirring continuously.