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.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
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.
A comforting, home-style curry where perfectly boiled eggs and tender potatoes swim in a flavorful tomato-onion gravy. This simple yet satisfying dish is a weeknight dinner staple, best enjoyed with hot rotis or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup curry with 1 whole egg and potato chunks)
A classic Assamese comfort food, this dal is made with whole black gram lentils cooked to a creamy, rich consistency. Its simple, earthy flavor from ginger and a light tempering makes it a perfect companion to steamed rice.
A hearty and aromatic pork curry from Nagaland, featuring tender pork belly cooked with tangy fermented bamboo shoots and the fiery heat of king chilies. This rustic dish is a true taste of Northeast India, best enjoyed with a steaming plate of rice.
About Steamed Basmati Rice, Egg Potato Curry, Mati Dal and Pork with Fermented Bamboo Shoot
Energy-giving egg & potato curry with hearty black dal and rice – perfectly spiced comfort food!
This assamese dish is perfect for dinner. With 1498.03 calories and 40.86g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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.
281cal
10gprotein
26gcarbs
16gfat
Ingredients
4 pcs Eggs (large, hard-boiled and peeled)
2 medium Potatoes (boiled, peeled, and cut into 1.5-inch cubes)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (or to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Eggs and Potatoes
Using a small knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the flavors of the gravy.
Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
Carefully add the slit eggs and cubed potatoes. Sauté for 3-4 minutes, turning gently, until they develop a light golden-brown, slightly crisp layer. This adds great texture.
Remove the eggs and potatoes from the pan and set them aside.
2
Prepare the Curry Base (Tadka)
In the same pan, add the remaining 2 tbsp of oil. Heat it over medium flame.
Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 5-7 minutes, stirring frequently, until they turn soft and light golden brown.
3
Cook the Masala
Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Pour in the tomato puree. Stir and cook for 2-3 minutes.
1 cup Whole Black Gram (Also known as Mati Dal or Urad Sabut)
4 cup Water (For pressure cooking)
1 inch Ginger (Finely minced)
4 pcs Garlic Cloves (Finely minced)
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chili (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 pcs Lime (Cut into wedges for serving)
Instructions
1
Prepare the Lentils
Rinse the whole black gram (mati dal) under cold running water until the water runs clear.
Soak the lentils in 3-4 cups of water for at least 6 hours, or preferably overnight. This step is crucial for a creamy texture and faster cooking.
After soaking, drain the water completely and give the lentils one final rinse.
2
Pressure Cook the Dal
Place the soaked and drained lentils in a pressure cooker.
Add 4 cups of fresh water, turmeric powder, and salt. Stir to combine.
Secure the lid and cook on medium-high heat. After the first whistle, reduce the heat to low and let it cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
Once the pressure has subsided, open the lid. The dal should be completely soft and mushy. Use a whisk or the back of a ladle to mash the dal against the side of the cooker until it reaches a smooth, creamy consistency.
500 g Pork Belly (with skin and fat, cut into 1.5-inch cubes)
150 g Fermented Bamboo Shoot (drained and roughly chopped)
3 pcs Naga King Chili (also known as Bhut Jolokia; adjust to taste or substitute with 5-6 bird's eye chilies)
25 g Ginger (roughly chopped)
8 cloves Garlic (roughly chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (adjust to taste)
1 tbsp Vegetable Oil
2 cup Water
Instructions
1
Prepare Aromatics
Using a mortar and pestle or a small grinder, crush the ginger, garlic, and Naga king chilies together into a coarse, rustic paste. Set aside.
2
Sear the Pork
Heat the vegetable oil in a heavy-bottomed pot or wok over medium-high heat.
Add the pork belly cubes and sear for 7-10 minutes, stirring occasionally, until they are well-browned on all sides and a good amount of fat has rendered out.
3
Sauté and Simmer
Add the prepared ginger-garlic-chili paste to the pot with the pork. Sauté for 1-2 minutes until the raw smell disappears and the paste is fragrant.
Stir in the turmeric powder and salt.
Pour in 2 cups of water and stir everything together, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40 minutes. The pork should be partially tender at this point.
Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix everything thoroughly.
Cook this masala mixture on low-medium heat for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides.
4
Simmer the Curry
Gradually pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy.
Bring the gravy to a gentle boil, then reduce the heat to low.
Carefully slide the sautéed potatoes and eggs into the simmering gravy.
Cover the pan and let it simmer for 5-7 minutes. This allows the eggs and potatoes to absorb the rich flavors of the masala.
5
Finish and Garnish
Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine and cook for one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld together beautifully.
In a small pan (tadka pan), heat the mustard oil over medium-high heat until it is fragrant and just begins to smoke lightly. This removes its raw pungency.
Reduce the heat to medium, then add the dried red chilies and panch phoron. Allow the seeds to crackle and splutter for about 30 seconds.
Add the minced ginger, minced garlic, slit green chilies, and asafoetida. Sauté for 45-60 seconds until the garlic is fragrant and lightly golden. Be careful not to burn it.
4
Combine and Simmer
Carefully pour the hot tempering into the cooked dal. Be cautious as it will sizzle and splutter.
Stir everything together gently. Place the dal back on low heat and let it simmer for 3-5 minutes, allowing the flavors of the tempering to infuse into the dal.
Check the consistency. If it's too thick, add a splash of hot water to reach your desired thickness.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Serve the Mati Dal hot with steamed rice (Joha rice is traditional), a side of Aloo Pitika (mashed potatoes), and a wedge of lime.
Add the drained and chopped fermented bamboo shoots to the pot. Stir well to combine.
Cover the pot again and continue to simmer for another 15-20 minutes, or until the pork is fork-tender and the flavors have melded beautifully.
If the gravy is too thin for your liking, remove the lid and cook on medium-high heat for the last 5 minutes to reduce it to a thick, semi-dry consistency.
5
Serve
Check for seasoning and adjust the salt if necessary.
Turn off the heat and let the curry rest for a few minutes before serving.
