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 cup
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 featuring hard-boiled eggs simmered in a tangy and mildly spiced tomato gravy. It's a quick and satisfying dish, perfect for a weeknight meal with steamed rice or fresh rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(One serving includes approximately 1 cup of curry and 2 eggs.)
A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
A simple, homely Bengali stir-fry with tender cauliflower florets and potatoes, spiced with panch phoron and a hint of ginger. It's a comforting side dish that pairs perfectly with dal and rice.
About Steamed Basmati Rice, Egg Tomato Curry, Masoor Dal Tadka and Phoolkobi Bhaji
Homestyle Koni Bilahi Anja with protein-packed Masoor Dal & Phoolkobi Bhaji – perfectly spiced and fiber-rich!
This assamese dish is perfect for dinner. With 1031.28 calories and 37.47g of protein per serving, it's a muscle-gain option 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.
287cal
15gprotein
11gcarbs
21gfat
Ingredients
8 pcs Large Eggs
3 tbsp Vegetable Oil (Or any neutral cooking oil)
0.75 tsp Turmeric Powder (Divided use)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to spice preference, divided use)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs to stop the cooking process and make them easier to peel.
Once cool enough to handle, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This helps them absorb the flavors of the curry.
2
Pan-Fry the Eggs (Optional but Recommended)
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add 1/4 tsp of turmeric powder and 1/2 tsp of Kashmiri red chilli powder to the oil. Be careful as spices can burn quickly.
Immediately add the slit boiled eggs to the pan. Gently toss and fry for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove the eggs and set them aside.
3
Prepare the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Heat over medium flame.
1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
500 g Cauliflower (About 1 medium head, cut into florets)
2 medium Potato (Peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice blend)
1 large Bay Leaf
2 whole Dried Red Chili (Broken in half)
2 whole Green Chili (Slit lengthwise)
1 tsp Ginger Paste
0.5 tsp Turmeric Powder
0.5 tsp Cumin Powder
1 tsp Salt (Or to taste)
0.5 tsp Sugar
0.25 cup Water (For cooking)
1 tsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vegetables
Wash the cauliflower thoroughly and cut it into medium-sized florets.
Peel the potatoes and dice them into 1-inch cubes. Try to keep them uniform in size for even cooking.
Keep the vegetables ready.
2
Temper the Spices (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes very hot and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
Reduce the heat to low. Carefully add the panch phoron, bay leaf, and broken dried red chilies.
Allow the spices to sizzle and become fragrant for about 30-40 seconds. You'll hear the mustard seeds in the panch phoron start to pop.
3
Sauté the Vegetables
Add the cubed potatoes to the pan. Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown on the edges.
Now, add the cauliflower florets. Continue to stir-fry for another 6-7 minutes until both vegetables have light brown spots and are partially cooked.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4
Cook the Spices and Tomatoes
Reduce the heat to low. Add the spice powders: remaining 1/2 tsp turmeric powder, remaining 1 tsp Kashmiri red chilli powder, and 1.5 tsp coriander powder. Stir for 30-40 seconds until fragrant.
Immediately add the tomato puree and 1.25 tsp of salt. Mix everything well.
Increase the heat to medium and cook the masala, stirring occasionally, for about 8-10 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides.
5
Simmer the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 5 minutes to allow the flavors to meld together.
Gently slide the pan-fried eggs into the gravy. Add 1 tsp of crushed kasuri methi.
Stir gently to coat the eggs and simmer for another 3-4 minutes, uncovered, allowing the eggs to absorb the gravy.
6
Garnish and Serve
Sprinkle 0.75 tsp of garam masala and 2 tbsp of chopped coriander leaves over the curry.
Give it a final gentle stir. Turn off the heat and let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, rotis, or naan.
3
Combine and Simmer
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.
4
Add Spices and Steam Cook
Add the ginger paste, slit green chilies, turmeric powder, and cumin powder. Sauté for 1 minute until the raw smell of the ginger disappears.
Stir in the salt and sugar. Pour in 1/4 cup of water.
Bring the water to a gentle simmer, then cover the pan with a tight-fitting lid. Reduce the heat to low.
Let the vegetables steam cook for 8-10 minutes, or until both the cauliflower and potatoes are fork-tender. Stir once midway to prevent sticking.
5
Finish and Garnish
Once the vegetables are fully cooked and all the water has evaporated, turn off the heat.
Drizzle the optional ghee over the bhaji for a rich aroma and flavor. Gently mix it in.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with steamed rice and dal.
