Mulyachi Bhaji, Goan Red Rice and Dal Tadka

Ingredients

• 1.5 cup Goan Red Rice (Also known as Ukda Tandul)
• 4.5 cup Water (For cooking the rice)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
   • Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
   • Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2. 2

   Boil the Rice (5-7 minutes)

   • Drain the soaking water from the rice.
   • Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
3. 3

   Simmer Until Tender (25-30 minutes)

   • Once the water is boiling, reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
   • Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4. 4

   Rest and Fluff (10 minutes)

   • Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
   • After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
   • Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.

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.