Steamed Basmati Rice, Masoor Dal Tadka and Lai Xaak 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

• 500 g Mustard Greens (Known as Lai Xaak. One large bunch, washed thoroughly and roughly chopped.)
• 2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 6 cloves Garlic (Finely chopped.)
• 3 pcs Green Chili (Slit lengthwise. Adjust quantity based on your spice preference.)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Greens and Aromatics

   • Begin by thoroughly washing the mustard greens under cold running water. This is a crucial step to remove all grit and dirt. Drain well.
   • Roughly chop the washed leaves and tender stems. Discard any tough, woody stems.
   • Finely chop the garlic cloves and slit the green chilies lengthwise.
2. 2

   Temper the Oil and Sauté Aromatics

   • Place a kadai or a wide, heavy-bottomed pan over medium-high heat. Add the mustard oil.
   • Heat the oil until it becomes very hot and you see faint smoke rising. This process removes the raw pungency of the oil.
   • Immediately reduce the heat to low. Carefully add the chopped garlic and slit green chilies.
   • Sauté for about 30-45 seconds until the garlic releases its aroma but does not turn brown.
3. 3

   Cook the Mustard Greens

   • Add all the chopped mustard greens to the pan. The pan might seem full, but the greens will wilt down significantly.
   • Add the turmeric powder and salt over the greens.
   • Using tongs or a spatula, gently toss everything together to coat the greens with the oil and spices.
   • Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. The greens will release their own water and cook in the steam.
4. 4

   Finish the Bhaji

   • After 5-7 minutes, remove the lid. The greens should be tender and significantly reduced in volume.
   • Increase the heat to medium-high and stir-fry for another 3-5 minutes to evaporate any excess liquid in the pan.
   • Continue cooking until the bhaji is dry and the greens are well-cooked but still retain a slight bite.
   • Turn off the heat and serve immediately.