Masala Omelette, Bhuga Chawal and Sai Bhaji

Ingredients

• 1.5 cup Basmati Rice
• 3 large Onion (thinly and evenly sliced)
• 4 tbsp Vegetable Oil (or ghee for a richer flavor)
• 1 inch piece Cinnamon Stick
• 5 whole Cloves
• 4 pods Green Cardamom (lightly crushed)
• 1 pod Black Cardamom (lightly crushed)
• 1 leaf Bay Leaf
• 1.5 tsp Salt (or to taste)
• 3 cup Water (hot)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch. Soak the rinsed rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Caramelize the Onions (The 'Bhuga' Process): Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf) and sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes. The onions will go through stages: translucent, light pink, golden, and finally a deep, rich brown. This slow caramelization is crucial for the dish's signature color and flavor. Be patient and do not let them burn.

3. 3

   Sauté the Rice: Once the onions are deep brown, add the drained rice to the pot. Gently fold the rice with the onions and spices for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and coats it in flavor.

4. 4

   Cook the Pulao: Pour in 3 cups of hot water and the remaining salt. Stir gently just once to combine everything. Bring the water to a vigorous boil.

   • For Pot Method: Once boiling, reduce the heat to the absolute lowest setting. Cover with a tight-fitting lid and let it cook undisturbed for 12-15 minutes, or until all the water is absorbed.
   • For Pressure Cooker Method: Secure the lid and cook on high heat for 2 whistles. After 2 whistles, turn off the heat and allow the pressure to release naturally.
5. 5

Ingredients

• 1 cup Chana Dal (Rinsed and soaked for at least 1 hour)
• 250 g Spinach (Roughly chopped, about 2 bunches)
• 1 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 1 medium Potato (Peeled and cubed)
• 1 small Brinjal (Cubed)
• 100 g Bottle Gourd (Peeled and cubed)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Preparation: Rinse the chana dal thoroughly and soak it in ample water for at least 1 hour, then drain completely. Wash and chop the spinach, onion, tomatoes, potato, brinjal, and bottle gourd as per the ingredient list.

2. 2

   Sauté Aromatics: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the chopped onions. Sauté for 4-5 minutes until the onions become soft and translucent.

3. 3

   Cook the Masala Base: Add the ginger paste, garlic paste, and slit green chilies to the cooker. Sauté for another minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute.

4. 4

   Pressure Cook: Add the soaked and drained chana dal, cubed potato, brinjal, and bottle gourd to the cooker. Stir to coat them with the masala. Add the chopped spinach, salt, and 3 cups of water. Give everything a good stir to combine.

5. 5

   Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15-20 minutes). After the last whistle, turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.

6. 6

   Mash and Finish: Once the pressure has fully released, carefully open the cooker. Use a potato masher or a traditional wooden churner (ghotni) to gently mash the cooked mixture. The goal is a thick, coarse, and cohesive texture where the dal and vegetables are broken down but not a completely smooth puree.