Steamed Basmati Rice, Oal ki Sabzi and Dal Tadka

Ingredients

• 500 g Elephant Foot Yam (also known as Oal or Jimikand)
• 3 tbsp Mustard Oil
• 2 medium Onion (finely chopped)
• 2 medium Tomato (pureed)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Dry Mango Powder
• 0.75 tsp Garam Masala
• 1 tbsp Lemon Juice (for boiling the yam)
• 4 cup Water (for boiling the yam)
• 0.5 tsp Salt (for boiling the yam)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Yam

   • To prevent skin irritation, apply a little oil to your hands before handling the raw yam.
   • Peel the thick, brown skin off the elephant foot yam using a sturdy knife.
   • Cut the peeled yam into 1-inch cubes and rinse them thoroughly under running water.
2. 2

   Boil the Yam

   • In a large pot, combine the yam cubes, 4 cups of water, 1 tbsp lemon juice, and 1/2 tsp salt.
   • Bring the water to a rolling boil over high heat.
   • Reduce the heat to medium and cook for 10-12 minutes, or until the yam is fork-tender but still holds its shape. Do not overcook.
   • Drain the water completely using a colander and set the boiled yam cubes aside. This step is crucial to remove the natural acridity of the yam.
3. 3

   Sauté Aromatics

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency. Immediately reduce the heat to medium.
   • Add the cumin seeds and asafoetida. Let them sizzle and become fragrant for about 30 seconds.

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.