Mag ni Dal, Steamed Basmati Rice and Gavar nu Shaak

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 Cluster Beans (Washed, trimmed, and chopped into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Carom Seeds (Also known as Ajwain)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 inch Ginger (Grated or finely chopped)
• 2 pcs Green Chilli (Finely chopped, adjust to taste)
• 1 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 2 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated or powdered)
• 0.25 cup Water (Just enough to create steam)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Cluster Beans: Wash the cluster beans (gavar) thoroughly. Snap off the top and tail of each bean and pull away any tough strings. Chop them into 1-inch pieces.

2. 2

   Make the Tempering (Vaghar): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, carom seeds, and asafoetida. Sauté for about 30 seconds until fragrant.

3. 3

   Sauté Aromatics and Beans: Add the grated ginger and chopped green chillies to the pan and sauté for another 30 seconds. Add the chopped cluster beans and mix well to coat them in the tempered oil. Sauté for 2-3 minutes.

4. 4

   Add Spices and Tomatoes: Add the turmeric powder, red chilli powder, coriander-cumin powder, and salt. Stir well to combine. Add the finely chopped tomato and grated jaggery, and cook for 1-2 minutes until the tomatoes start to soften.

5. 5

   Cook the Shaak: Pour in 1/4 cup of water, stir everything together, and bring to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The shaak is ready when the beans are tender but still hold their shape.

6. 6

   Garnish and Serve: Once the beans are cooked, turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Mix gently and let it rest for a couple of minutes before serving.

7. 7