Sindhi Omelette, Steamed Basmati Rice and Sindhi Dal

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. 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. 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. 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.

Ingredients

• 1 cup Chana Dal (rinsed and soaked for at least 1 hour)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin Seeds (divided)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 medium Tomato (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.5 tsp Salt (or to taste)
• 4 cup Water
• 1 tbsp Tamarind Paste
• 1 tsp Jaggery (grated)
• 0.25 tsp Hing
• 2 pcs Dried Red Chili (broken)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Dal: Rinse the chana dal under cold water until the water runs clear. Soak it in 3-4 cups of water for at least 1 hour, or up to 4 hours. Drain the water completely before cooking.

2. 2

   Sauté Aromatics: Heat 1.5 tbsp of ghee in a pressure cooker over medium heat. Add 1/2 tsp of cumin seeds and let them sizzle for about 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the ginger paste, garlic paste, and slit green chilies, and cook for another minute until the raw smell disappears.

3. 3

   Cook the Masala: Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see oil separating from the sides. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30 seconds.

4. 4

   Pressure Cook the Dal: Add the drained chana dal to the cooker along with 4 cups of water and salt. Stir everything together. Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for another 15 minutes (or 4-5 whistles). Turn off the heat and allow the pressure to release naturally.

5. 5

   Finish the Dal: Once the pressure has released, carefully open the cooker. Use a whisk or a potato masher to gently mash the dal to achieve a creamy, cohesive consistency. You can leave some lentils whole for texture. Place the cooker back on low heat. Stir in the tamarind paste and grated jaggery. Let it simmer for 5-7 minutes for the flavors to meld together. Adjust consistency with hot water if it's too thick.

6. 6