A wholesome and nutty dal from Rajasthan, made with moth beans. This simple, protein-rich curry is finished with a fragrant tempering of ghee and spices, making it a perfect and authentic accompaniment to roti or rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Moth Dal Tadka, Steamed Basmati Rice, Fried Egg and Kachumber Salad
Fiber-rich Moth Dal with rice and a savory fried egg. A protein-packed, gut-friendly meal!
This marwari dish is perfect for dinner. With 747.5599999999998 calories and 26.29g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
0.5 tsp Mustard Seeds
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (broken in half)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste, divided)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Hot Water (as needed for consistency)
Instructions
1
Cook the Moth Dal
Drain the soaked moth dal. In a pressure cooker, combine the dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but still holds its shape.
Allow the pressure to release naturally. Once safe, open the lid and gently mash the dal with the back of a spoon to create a slightly creamy consistency. Set aside.
2
Prepare the Masala Base
Heat oil in a kadai or deep pan over medium heat. Add 0.5 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the tomato puree, red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the masala thickens and oil begins to separate at the edges.
3
Combine and Simmer
Pour the cooked moth dal into the prepared masala. Mix everything together thoroughly.
Add about 0.5 cup of hot water, or more, to adjust the consistency to your liking. The dal will thicken as it cools.
Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes to allow the flavors to meld.
Stir in the garam masala and fresh lemon juice. Turn off the heat and cover.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the ghee over medium heat until it's hot but not smoking.
Add the mustard seeds and wait for them to splutter.
Immediately add the remaining 0.5 tsp of cumin seeds, broken dried red chilies, and hing. Sauté for about 30 seconds until fragrant, being careful not to burn the spices.
5
Garnish and Serve
Pour the sizzling hot tempering over the dal in the pan. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Serve hot with jeera rice, steamed basmati rice, or fresh rotis.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
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
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
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
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.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
