Steamed Basmati Rice, Masoor Dal Tadka and Bhindi Bhujia

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 Okra (Washed, dried thoroughly, and ends trimmed)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 whole Green Chili (Slit lengthwise (optional))
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (Also known as dry mango powder)
• 0.5 tsp Garam Masala (Optional)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the okra. Wash the okra and spread it on a kitchen towel to air dry completely, or pat each one dry. This is the most critical step to prevent a slimy texture. Once bone dry, trim the top and tail, and chop into 1/2-inch thick rounds.

2. 2

   Sauté the aromatics. Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the sliced onions and slit green chilies, and sauté for 3-4 minutes until the onions soften and become translucent.

3. 3

   Cook the okra. Add the chopped okra and salt to the pan. Stir gently to combine. Cook uncovered for 8-10 minutes, stirring occasionally, until the okra is tender-crisp and the sliminess has disappeared. Avoid over-stirring to prevent the okra from breaking.

4. 4

   Add the spices. Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix gently to coat the okra evenly and cook for another 2 minutes, allowing the raw aroma of the spices to cook off.

5. 5

   Finish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the bhujia. Give it a final gentle stir. Let it rest for a minute before serving hot with fresh rotis, parathas, or as a side with dal and rice.