Steamed Basmati Rice, Masoor Dal Tadka and Mix Vegetable Sabzi

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 medium Potato (Peeled and diced into 1/2-inch cubes)
• 1 medium Carrot (Peeled and diced into 1/2-inch cubes)
• 1 cup Cauliflower Florets (Cut into small, bite-sized pieces)
• 0.5 cup French Beans (Trimmed and chopped into 1-inch pieces)
• 0.5 cup Green Peas (Fresh or frozen)
• 2 tbsp Mustard Oil (Can be substituted with any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger-Garlic Paste
• 1 pcs Green Chilli (Slit lengthwise, optional)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (Adjust to taste, provides color with mild heat)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for cooking)
• 0.5 tsp Garam Masala
• 0.25 tsp Dry Mango Powder (Also known as Amchur, optional for tanginess)
• 2 tbsp Fresh Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. This step is important to remove the pungency of mustard oil.
   • Add cumin seeds and let them crackle for about 30 seconds.
   • Add asafoetida, followed by the finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
   • Add the ginger-garlic paste and slit green chilli. Sauté for another minute until the raw aroma disappears.
2. 2

   Cook the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 2-3 minutes until they start to soften.
   • Add the spice powders: turmeric powder, Kashmiri red chilli powder, and coriander powder, along with the salt.
   • Mix everything well and cook the masala, stirring occasionally, for 5-7 minutes until the tomatoes break down and oil begins to separate from the mixture.
3. 3

   Cook the Vegetables

   • Add the vegetables that take longer to cook first: diced potatoes and carrots. Stir well to coat them with the masala. Cover and cook for 5-6 minutes on low heat.