Steamed Basmati Rice, Phulkopir Dalna and Moong Dal

Ingredients

• 500 g Cauliflower (Cut into medium florets)
• 300 g Potatoes (Peeled and cut into 1-inch cubes)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 200 g Tomatoes (Roughly chopped, about 2 medium)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 pcs Green Chilies (Adjust to your spice preference)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamoms (Lightly crushed)
• 2 pcs Cloves
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Kashmiri Red Chili Powder (For color, non-spicy)
• 1 tsp Sugar (Balances the flavors)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Hot Water (For the gravy)
• 1 tsp Ghee (For finishing aroma)
• 0.5 tsp Garam Masala Powder
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Vegetables & Masala Paste

   • Wash the cauliflower florets and potato cubes thoroughly. Pat them dry to prevent oil from splattering.
   • In a blender, combine the chopped tomatoes, ginger, and green chilies. Blend into a smooth paste without adding any water.
2. 2

   Fry the Vegetables

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and slightly smoking. This step is crucial to remove the oil's pungency.
   • Carefully add the cauliflower florets. Fry, stirring occasionally, for about 4-5 minutes until they are light golden brown. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato cubes. Fry for 6-7 minutes until they are golden brown and cooked about halfway through. Remove and keep with the cauliflower.
3. 3

   Temper Spices & Cook the Gravy Base

   • Reduce the heat to medium-low. In the remaining oil, add the bay leaf, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until they become aromatic.
   • Add the tomato-ginger-chili paste to the pan. Cook for 4-5 minutes, stirring frequently, until the paste thickens and the raw smell disappears.

Ingredients

• 1 cup Yellow Moong Dal (Also known as Sona Mug Dal)
• 4 cup Water (For cooking the dal, plus more if needed)
• 2 tbsp Ghee (For tempering)
• 1 Bay Leaf
• 2 Dried Red Chilli (Broken in half)
• 1 tsp Cumin Seeds
• 1 tsp Ginger (Finely grated)
• 2 Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Sugar (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Roast the Dal: Place the yellow moong dal in a heavy-bottomed pan or kadai. Dry roast on low to medium heat for 5-7 minutes, stirring continuously. The dal will turn fragrant and change to a light golden-brown color. Do not let it burn. This step is crucial for the authentic nutty flavor.

2. 2

   Cook the Dal: Once roasted, remove the dal from the pan and let it cool slightly. Wash it thoroughly under running water. Transfer the washed dal to a pressure cooker. Add 4 cups of water, salt, and turmeric powder. Secure the lid and pressure cook on medium heat for 3 whistles (about 10-12 minutes). Let the pressure release naturally.

3. 3

   Prepare the Tempering (Tarka): While the pressure releases, heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the bay leaf, dried red chilies, and cumin seeds. Let them sizzle for about 30 seconds until the cumin seeds splutter and become aromatic.

4. 4

   Combine and Simmer: Add the grated ginger and slit green chilies to the tempering pan. Sauté for another 30-40 seconds until the raw smell of ginger disappears. Immediately pour this hot tempering over the cooked dal in the pressure cooker. Be careful as it will splutter.

5. 5

   Final Touches: Add the sugar to the dal and stir everything together gently. Place the cooker back on low heat (without the lid) and let the dal simmer for 2-3 minutes for the flavors to meld. Check the consistency; if it's too thick, add a little hot water. Garnish with fresh coriander leaves and serve hot.