Steamed Basmati Rice, Masoor Dal Tadka and Aloo Phulkobi

Ingredients

• 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. 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. 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.

Ingredients

• 500 g Cauliflower (1 medium head, cut into 1.5-inch florets)
• 300 g Potatoes (2 large, peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pcs Bay Leaf
• 2 pcs Dried Red Chili (broken in half)
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger Paste
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 pcs Tomato (medium, finely chopped)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar
• 0.25 cup Water (warm)
• 1 tsp Ghee (optional, for finishing)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Fry the Vegetables

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This step is crucial to remove the oil's pungent raw smell.
   • Carefully add the potato cubes and fry for 5-6 minutes, stirring occasionally, until they are golden brown on the edges. Remove with a slotted spoon and set aside.
   • In the same oil, add the cauliflower florets. Fry for 4-5 minutes until they develop light brown spots. Remove and set aside with the potatoes.
2. 2

   Prepare the Tempering (Tadka)

   • Reduce the heat to medium. In the remaining oil, add the panch phoron, bay leaf, and dried red chilies. Allow them to splutter for about 30 seconds until fragrant, being careful not to burn them.
   • Add the thinly sliced onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger paste and slit green chilies. Cook for 1 minute until the raw aroma of the ginger disappears.
3. 3

   Cook the Masala and Vegetables

   • Add the turmeric powder and cumin powder. Stir for 30 seconds.
   • Add the chopped tomato, salt, and sugar. Cook for 4-5 minutes, stirring and mashing the tomato with your spoon, until it becomes soft and the oil begins to separate from the masala.