Steamed Basmati Rice, Arhar Dal Tadka and Aloo Parwal Bhujia

Ingredients

• 1 cup Arhar Dal (Also known as Toor Dal or Pigeon Peas)
• 3 cup Water (For pressure cooking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 2 pcs Dried Red Chilies (Broken in half)
• 1 pcs Onion (Medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Cook the Dal

   • Rinse the arhar dal under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
   • Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium-high heat for 4-5 whistles, which takes about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly soft lentils.
   • Once the pressure is gone, open the lid and whisk the dal gently with a wire whisk or the back of a ladle until it reaches a smooth, creamy consistency. If it's too thick, add a little hot water and mix well.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and let them sizzle for about 30 seconds until they turn golden brown and aromatic.
   • Add the hing and dried red chilies. Sauté for a few seconds.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.

Ingredients

• 250 g Pointed Gourd (Lightly scraped and chopped into 1/4-inch rounds)
• 2 medium Potato (Peeled and cut into 1/2-inch cubes (approx. 300g))
• 3 tbsp Mustard Oil (For an authentic pungent flavor)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Amchur Powder (Optional, for a tangy finish)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: Lightly scrape the skin of the pointed gourd (parwal) with a knife, trim the ends, and slice into 1/4-inch thick rounds. Peel the potatoes and cut them into 1/2-inch cubes. Finely chop the onion and slit the green chilies.

2. 2

   Temper the spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. Reduce the heat and add the cumin seeds. Let them splutter for about 30 seconds until fragrant.

3. 3

   Sauté aromatics: Add the finely chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes until the onions turn soft and translucent.

4. 4

   Cook the potatoes: Add the potato cubes to the pan. Stir well and cook for 5-7 minutes, stirring occasionally, until they are lightly golden and about 50% cooked.

5. 5

   Add parwal and spices: Now, add the sliced parwal, turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly to ensure the vegetables are evenly coated with the spices.

6. 6

   Slow cook the bhujia: Reduce the heat to low, cover the pan with a lid, and let the vegetables cook for 10-12 minutes. Stir every 3-4 minutes to prevent sticking. The vegetables will cook in their own steam. Cook until both potatoes and parwal are tender when pierced with a fork.

7. 7