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Tangy Khatti Dal with perfectly spiced Vegetable Tehri - a fiber-rich, soul-satisfying delight!

A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Serving size: 1 cup

A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. It's a wholesome and satisfying meal, perfect for a weekday lunch or dinner.




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Tangy Khatti Dal with perfectly spiced Vegetable Tehri - a fiber-rich, soul-satisfying delight!
This hyderabadi dish is perfect for lunch. With 748.9300000000001 calories and 21.130000000000003g of protein per serving, it's a nutritious choice for your meal plan.
Pressure Cook the Dal
Prepare the Dal Base
Simmer the Dal
Prepare the Tempering (Tadka)
Combine and Serve
Serving size: 1.5 cups
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.
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.
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.
Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
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.
Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook on low heat for 1-2 minutes.
Add all the chopped vegetables (potato, carrot, peas, cauliflower). Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
Lower the heat to a minimum. Add the whisked curd and salt. Stir continuously for a minute to prevent curdling, then cook for another 2 minutes.
Add the drained rice to the cooker. Gently fold it into the vegetable masala for about a minute, being careful not to break the rice grains.
Pour in 2.75 cups of water, then add the garam masala and lemon juice. Give it a final, gentle stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat.
Allow the pressure to release naturally, which will take about 10-15 minutes. This step is crucial for perfectly cooked rice. Do not force open the lid.
Once the pressure has subsided, open the cooker. Gently fluff the rice with a fork from the sides. Garnish with the reserved fried onions and chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with a side of plain yogurt, raita, or papad.