Steamed Basmati Rice, Mushroom Matar Masala and Dal Tadka

Ingredients

• 250 g Mushrooms (cleaned and halved or quartered)
• 1 cup Green Peas (fresh or frozen)
• 3 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1.5 tsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise, optional)
• 3 medium Tomatoes (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 1 cup Water (hot)
• 0.75 tsp Garam Masala
• 1 tbsp Kasuri Methi (crushed)
• 2 tbsp Fresh Cream (optional, for richness)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Sauté the Mushrooms

   • Heat 1 tbsp of oil in a wide pan or kadai over medium-high heat.
   • Add the cleaned and cut mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
   • Once browned, remove the mushrooms from the pan and set them aside for later.
2. 2

   Prepare the Masala Base (Tadka)

   • In the same pan, add the remaining 2 tbsp of oil and heat it over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, until they become soft, translucent, and start to turn golden brown at the edges.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Tomato Gravy

   • Add the tomato puree to the pan. Cook for 8-10 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala. This step is crucial for a deep flavor.

Ingredients

• 1 cup Toor Dal (rinsed and soaked for 30 minutes)
• 3 cup Water (for pressure cooking, plus more as needed)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee (divided)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 1 medium Tomato (finely chopped)
• 0.25 tsp Hing (asafoetida)
• 2 pcs Dried Red Chili (whole)
• 0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tsp Lemon Juice (optional, for a tangy finish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
   • Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. This extra time helps the dal become even creamier.
   • Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2. 2

   Prepare the Masala Base

   • Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
   • Add 1/2 tsp of cumin seeds and let them sizzle.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
   • Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.