Steamed Basmati Rice, Masoor Dal Tadka and Aloo Posto

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 Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
• 50 g White Poppy Seeds (Known as Posto)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
• 0.5 tsp Nigella Seeds (Known as Kalo Jeere)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 cup Water (Plus more for soaking and grinding)

Instructions

1. 1

   Prepare the Poppy Seed Paste

   • Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
   • Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
   • Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2. 2

   Temper Spices and Sauté Potatoes

   • Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
   • Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
   • Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3. 3

   Cook with Poppy Seed Paste

   • Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.