Koldil Murgi, Steamed Basmati Rice, Aloo Bhaji and Dal Tadka

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

• 500 g Potatoes (About 4 medium. Use waxy potatoes like Yukon Gold or red.)
• 1 tsp Salt (For boiling the potatoes.)
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola.)
• 1 tsp Mustard Seeds (Also known as rai.)
• 1 tsp Cumin Seeds (Also known as jeera.)
• 0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
• 12 leaves Curry Leaves (Fresh curry leaves are recommended.)
• 1 large Onion (Finely chopped, about 150g.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on desired heat.)
• 0.5 tsp Turmeric Powder (Also known as haldi.)
• 0.5 tsp Sugar (Optional, but recommended for authentic Maharashtrian flavor.)
• 1 tbsp Lemon Juice (Adds a bright, tangy finish.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Boil and Prepare Potatoes

   • Place the whole, unpeeled potatoes in a pot with enough water to cover them by an inch. Add 1 tsp of salt for boiling.
   • Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted easily but the potatoes remain firm. Do not overcook.
   • Drain the potatoes and allow them to cool completely. This step is crucial to prevent them from becoming mushy.
   • Once cool, peel the skin and gently crumble the potatoes into bite-sized, uneven chunks with your hands. This rustic texture is key to the dish. Set aside.
2. 2

   Prepare Tempering and Sauté Aromatics

   • Heat oil in a wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter, which takes about 30-45 seconds.
   • Immediately add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for 30 seconds until fragrant, being careful as the leaves will splutter.
   • Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma.
3. 3

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. 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. 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.