Khatti Dal with Vegetable Tahari

Ingredients

• 1.5 cup Basmati Rice (aged, long-grain is preferred)
• 4 tbsp Ghee
• 2 pcs Onion (medium, thinly sliced)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom (lightly crushed)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 pcs Tomato (medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.75 cup Potato (peeled and cubed)
• 0.5 cup Carrot (diced)
• 0.5 cup Green Peas (fresh or frozen)
• 0.75 cup Cauliflower Florets
• 0.5 cup Curd (whisked until smooth)
• 1.5 tsp Salt (or to taste)
• 2.75 cup Water
• 0.75 tsp Garam Masala
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely in a colander before use.

2. 2

   Heat ghee in a pressure cooker over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they turn deep golden brown and crisp (birista). Remove half of the fried onions with a slotted spoon and set aside for garnish.

3. 3

   To the remaining onions in the cooker, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.

4. 4

   Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.

5. 5

   Stir in the chopped tomatoes and cook for 4-5 minutes, mashing them gently, until they turn soft and the ghee starts to separate from the masala.

6. 6

   Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook on low heat for 1-2 minutes.

7. 7

   Add all the chopped vegetables (potato, carrot, peas, cauliflower). Sauté for 3-4 minutes, ensuring they are well-coated with the masala.

8. 8