Tender lotus stem simmered in a fragrant, creamy yogurt gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making for a unique and comforting meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
324cal
9gprotein
32gcarbs
18gfat
Ingredients
500 g Lotus Stem (Peeled and sliced into 1-inch thick rounds)
2 cup Full-Fat Curd (Whisked well, at room temperature)
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 simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
About Nadru Yakhni, Steamed Basmati Rice and Kashmiri Dal
Aromatic Nadru Yakhni with protein-packed Kashmiri Dal and rice. A unique, soul-satisfying comfort food!
This kashmiri dish is perfect for lunch. With 836.88 calories and 25.68g of protein per serving, it's a muscle-gain option for your meal plan.
1 tsp Dry Ginger Powder
2 cup Water (For pressure cooking the lotus stem)
0.5 tsp Salt (For pressure cooking the lotus stem)
1 tsp Dried Mint Leaves (Crushed, for garnish)
Instructions
1
Pressure Cook the Lotus Stem
Place the cleaned and sliced lotus stem (nadru) in a pressure cooker.
Add 2 cups of water and 1/2 tsp of salt.
Secure the lid and cook on medium heat for 2-3 whistles, or for about 10 minutes, until the nadru is tender but still holds its shape.
Allow the pressure to release naturally. Drain the water and set the cooked nadru aside.
2
Prepare the Yogurt Base
In a mixing bowl, combine the room-temperature curd, besan, and 1 cup of water.
Whisk vigorously until the mixture is completely smooth and free of any lumps. This step is crucial for a silky gravy.
3
Temper Spices and Make the Yakhni
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add hing, cinnamon stick, black cardamom, green cardamom, and cloves. Sauté for 30-40 seconds until the spices release their aroma.
Reduce the heat to the lowest setting. Slowly pour in the yogurt mixture while stirring continuously and vigorously in one direction.
Continue stirring without any pause until the mixture comes to a gentle, rolling boil. This will take about 8-10 minutes and is the most critical step to prevent the yogurt from curdling.
4
Simmer the Curry
Once the gravy is boiling, add the fennel powder, dry ginger powder, and the remaining 1 tsp of salt. Stir well to combine.
Gently add the cooked lotus stem pieces to the gravy.
Let the curry simmer on low heat, partially covered, for 10-12 minutes. This allows the nadru to absorb the delicate flavors of the yakhni.
5
Garnish and Serve
Turn off the heat. Crush the dried mint leaves between your palms and sprinkle them over the curry.
Let the Nadru Yakhni rest for 5 minutes to allow the flavors to meld.
Serve hot with steamed basmati rice.
Servings
4
Serving size: 1 cup
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.
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Fennel Powder (Saunf powder)
0.75 tsp Dry Ginger Powder (Sonth)
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the 1 cup of masoor dal under cool running water until the water runs clear.
Soaking is optional but recommended for faster cooking. If time permits, soak the dal in 2 cups of water for 20-30 minutes. Drain completely before cooking.
2
Pressure Cook the Dal
Place the rinsed (and drained) dal in a 2 or 3-liter pressure cooker.
Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp salt. Give it a quick stir.
Secure the lid and cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
3
Prepare the Tempering (Tadka)
While the pressure is releasing, heat 2 tbsp of mustard oil in a small tadka pan over medium-high heat until it becomes aromatic and you see faint smoke. This step is crucial to mellow its pungent flavor.
Reduce the heat to low. Carefully add 1 tsp cumin seeds and 0.25 tsp hing. Let them sizzle and become fragrant for about 30 seconds.
Add the 2 dried red chilies and sauté for another 15 seconds.
Turn off the heat completely. Immediately add 1.5 tsp Kashmiri red chili powder, 1 tsp fennel powder, and 0.75 tsp dry ginger powder. Swirl the pan for 5-10 seconds. The residual heat is enough to cook these spices without burning them.
4
Combine and Simmer
Once the pressure has fully released, open the cooker. Whisk the dal gently with a wire whisk for a smooth, cohesive consistency.
Immediately pour the hot tempering over the cooked dal. You will hear a satisfying sizzle. Stir well to combine.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes, allowing the flavors of the tempering to infuse into the lentils.
Stir in 0.5 tsp of garam masala, mix, and turn off the heat.
5
Garnish and Serve
Garnish with 2 tbsp of freshly chopped coriander leaves.
Serve hot with steamed basmati rice or fresh rotis.
