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 light and tangy Andhra-style lentil soup made with yellow moong dal, tamarind, and tomatoes. This comforting and soupy dal is tempered with classic South Indian spices and is perfect served hot with steamed rice.
Crispy, spicy pan-fried potatoes from Andhra cuisine. This simple yet flavorful side dish gets its unique taste from a special finishing powder of peanuts and garlic, perfect with rice and sambar.
About Steamed Basmati Rice, Pesara Pappu Charu and Aloo Vepudu
Protein-packed Pesara Pappu Charu with crispy Aloo Vepudu. A gut-friendly, energy-giving lunch!
This andhra dish is perfect for lunch. With 752.92 calories and 18.22g 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
188cal
8gprotein
25gcarbs
7gfat
Ingredients
0.5 cup Yellow Moong Dal (Rinsed thoroughly)
4 cup Water (Divided for cooking dal and making charu)
0.25 tsp Turmeric Powder
2 medium Tomato (Finely chopped)
2 piece Green Chilli (Slit lengthwise)
1 tbsp Tamarind Paste (Or extract from a small lemon-sized ball of tamarind)
0.5 tsp Jaggery (Optional, to balance the tanginess)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Ghee (Use oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 piece Dried Red Chilli (Broken into halves)
4 clove Garlic Cloves (Lightly crushed)
10 leaf Curry Leaves
0.25 tsp Hing (Asafoetida)
Instructions
1
Cook the Moong Dal
Place the rinsed yellow moong dal in a pressure cooker. Add 1.5 cups of water and the turmeric powder.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste. Set aside.
2
Prepare the Charu Base
In a separate medium-sized pot, combine the mashed dal, the remaining 2.5 cups of water, chopped tomatoes, slit green chillies, and tamarind paste.
Add salt and the optional jaggery. Stir everything together until well combined.
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 10-12 minutes. This allows the flavors of the tomato and tamarind to meld into the dal.
3
Prepare the Tempering (Tadka)
While the charu is simmering, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and wait for them to splutter completely.
500 g Potatoes (About 3-4 medium, waxy potatoes like Yukon Gold recommended)
4 cup Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
4 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
2 pcs Dried Red Chilies (Broken in half)
12 pcs Curry Leaves
1 pcs Onion (Medium, finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Raw Peanuts (For the spice powder)
1 tbsp Desiccated Coconut (For the spice powder)
4 cloves Garlic (For the spice powder)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the potatoes thoroughly. Place them in a pot with 4 cups of water and 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. A fork should pierce them with slight resistance.
Drain the potatoes completely, allow them to cool, then peel and chop them into 1-inch cubes.
2
Make the Finishing Spice Powder
In a small, dry pan over low heat, roast the raw peanuts until they are fragrant and lightly browned, about 4-5 minutes. Stir frequently to prevent burning.
Let the peanuts cool completely. Then, transfer them to a small grinder or spice mill along with the desiccated coconut and garlic cloves.
Pulse a few times to get a coarse powder. Be careful not to over-grind, as it can turn into a paste. Set this powder aside.
3
Temper Spices and Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter.
