Patra ni Machhi, Masala Bhaat and Gujarati Dal

Ingredients

• 1.5 cup Basmati Rice (Soaked for 20 minutes and drained)
• 2 tbsp Ghee (Can be substituted with oil for a vegan version)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 medium Potato (Peeled and cut into 1/2-inch cubes)
• 1 medium Carrot (Peeled and cut into 1/2-inch cubes)
• 0.5 cup Green Peas (Fresh or frozen)
• 1 cup Cauliflower (Cut into small florets)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 2 tbsp Goda Masala (Essential for authentic flavor)
• 1.5 tsp Salt (Adjust to taste)
• 3 cup Water
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Fresh Coconut (Grated, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed, for garnish)

Instructions

1. 1

   Preparation: Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 20 minutes, then drain completely and set aside. Prep all your vegetables.

2. 2

   Tempering (Tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves, and sauté for about 30 seconds until fragrant.

3. 3

   Sauté Aromatics and Vegetables: Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Cook Vegetables and Spices: Add all the chopped vegetables (potato, carrot, peas, cauliflower) and sauté for 2-3 minutes. Stir in the turmeric powder, red chili powder, goda masala, and salt. Mix well and cook for one minute to toast the spices.

5. 5

   Combine and Pressure Cook: Add the drained rice to the cooker. Gently stir for a minute, ensuring the rice grains are well-coated with the masala without breaking them. Pour in 3 cups of water and give it a final gentle stir. Secure the lid of the pressure cooker.

6. 6

   Cooking and Resting: Cook on high heat for 2 whistles. After the second whistle, reduce the heat to low and simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Do not quick-release the pressure.

7. 7

Ingredients

• 1 cup Toor Dal (also known as split pigeon peas)
• 4 cups Water (for pressure cooking)
• 2 tbsp Raw Peanuts
• 1 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Salt (or to taste)
• 2 tbsp Jaggery (grated or powdered)
• 4 pieces Kokum (dried mangosteen peels, for sourness)
• 1 tbsp Ginger Green Chili Paste (made from 1-inch ginger and 2 green chilies)
• 2 tbsp Ghee (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 10 leaves Curry Leaves
• 3 whole Cloves
• 1 inch piece Cinnamon Stick
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Rinse the toor dal under running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain the soaking water before cooking.

2. 2

   In a pressure cooker, combine the soaked and drained dal, 4 cups of water, chopped tomato, raw peanuts, turmeric powder, and half of the salt. Secure the lid and cook on medium-high heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft and mushy.

3. 3

   Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously with a wire whisk or a traditional wooden churner (mathani) until it is smooth and creamy. For a perfectly smooth texture, you can use an immersion blender.

4. 4

   Place the dal back on the stove over medium heat. Add 1.5 cups of hot water (or more) to achieve a thin, soupy consistency. Stir in the jaggery, kokum, ginger-green chili paste, red chili powder, and the remaining salt. Mix well.

5. 5

   Bring the dal to a gentle boil and then reduce the heat to low. Let it simmer for 10-12 minutes, allowing all the sweet, sour, and spicy flavors to meld together beautifully. Stir occasionally to prevent it from sticking.

6. 6

   While the dal is simmering, prepare the tempering (tadka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter completely. This should take about 30 seconds.

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