Steamed Basmati Rice, Masoor Dal Tadka and Koldil Bhaji

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

• 1 pc Banana Blossom (Medium-sized)
• 0.25 cup Chana Dal (Soaked for at least 1 hour)
• 1 pc Onion (Medium, finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 8 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Goda Masala (Authentic Maharashtrian spice blend)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Tamarind Paste
• 1 tsp Salt (To taste)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Vegetable Oil
• 0.5 cup Water (For cooking, as needed)
• 1 tbsp Lemon Juice (For soaking the blossom)

Instructions

1. 1

   Prepare the Banana Blossom and Dal

   • Wash and soak the chana dal in ample water for at least 1 hour. Drain completely before use.
   • Grease your hands and knife with oil to prevent staining from the blossom's sap.
   • Remove the tough, outer purple layers (bracts) of the banana blossom. Underneath each layer, you will find a row of small florets.
   • For each floret, remove the single tough, matchstick-like stamen (pistil) and the small, transparent, scale-like petal (calyx). These are bitter and tough.
   • Continue removing layers until you reach the tender, pale yellow or white heart of the blossom.
   • Finely chop all the cleaned florets and the tender heart.
   • Immediately transfer the chopped blossom into a large bowl of water mixed with the lemon juice. This prevents it from oxidizing and turning brown. Let it soak for 15-20 minutes, then drain thoroughly.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add cumin seeds, hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.