Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
A tangy and spicy lentil stew from Andhra Pradesh, featuring tender drumstick pieces simmered with toor dal and a special blend of spices. This classic South Indian dish is a perfect accompaniment to steamed rice, idli, or dosa.
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
This andhra dish is perfect for dinner. With 775.09 calories and 21.23g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Servings
4
Serving size: 1 cup
310cal
13gprotein
48gcarbs
9gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
2 medium Drumsticks (Cut into 2-inch pieces)
1 medium Onion (Finely chopped)
2 medium Tomato (Chopped)
2 pcs Green Chilli (Slit lengthwise)
25 g Tamarind (A small lemon-sized ball)
0.5 tsp Turmeric Powder
2.5 tbsp Sambar Powder (Use a spicy Andhra-style powder if available)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Jaggery (Grated, optional to balance flavors)
1.5 tsp Salt (Or to taste)
6 cup Water (Divided for soaking, cooking dal, and gravy)
2 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split black gram)
2 pcs Dried Red Chillies (Broken in half)
0.25 tsp Hing (Asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (Approx. 20 minutes)
Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in 2 cups of water for at least 30 minutes.
Soak the tamarind in 1 cup of hot water for 20 minutes. After soaking, squeeze the pulp well to extract all the juice. Strain the juice and set it aside, discarding the solids.
While the dal and tamarind are soaking, wash and chop all the vegetables as per the ingredient list.
2
Pressure Cook the Dal (Approx. 15 minutes)
Drain the soaked dal and transfer it to a pressure cooker.
Add 3 cups of fresh water and the turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal vigorously with a ladle or a whisk until it's smooth and creamy.
3
Cook the Sambar Base (Approx. 12 minutes)
In a large, heavy-bottomed pot, add the chopped drumsticks, onions, tomatoes, and slit green chillies.
Pour in the prepared tamarind extract and 2 cups of water.
Add the sambar powder, red chilli powder, and salt. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes, or until the drumsticks are tender but still hold their shape.
4
Combine and Simmer (Approx. 8 minutes)
Pour the cooked, mashed dal into the pot with the vegetables.
Add the jaggery (if using) and stir everything together until well combined.
Check the consistency. If the sambar is too thick, add a little hot water to reach your desired consistency.
Let the sambar simmer on low heat for another 8-10 minutes, allowing all the flavors to meld together beautifully. Do not boil vigorously at this stage.
5
Prepare the Tempering (Tadka) (Approx. 2 minutes)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the urad dal turns golden brown.
Turn off the heat and immediately add the curry leaves and hing. Be careful as they will splutter. Give it a quick stir.
6
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering.
Garnish with freshly chopped coriander leaves.
Let the sambar rest for at least 10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, idli, or dosa.
Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
Cook until the potatoes are tender. You can check by easily piercing one with a fork.
4
Crisp and Finish
Once the potatoes are cooked through, remove the lid and add the coriander powder.
Increase the heat to medium and cook uncovered for another 4-5 minutes, stirring gently and infrequently.
Allowing the potatoes to sit undisturbed for a minute at a time helps them develop a crispy, golden-brown crust.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
