Steamed Basmati Rice with Ambaday ki Bhaji Dal

Ingredients

• 1 cup Toor Dal (also known as split pigeon peas, rinsed and soaked for 30 minutes)
• 2 cup Ambaday ki Bhaji (also known as Gongura or Roselle leaves, tightly packed and roughly chopped)
• 1 unit Onion (medium, finely chopped)
• 1 unit Tomato (medium, chopped)
• 2 unit Green Chilli (slit lengthwise)
• 5 clove Garlic (finely chopped)
• 1 inch Ginger (grated)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to your spice preference)
• 1.25 tsp Salt (adjust to taste)
• 3 cup Water (for pressure cooking, plus more for adjusting consistency)
• 2 tbsp Ghee (for tempering, can substitute with vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 2 unit Dried Red Chilli (broken in half)
• 10 leaf Curry Leaves
• 2 tbsp Coriander Leaves (fresh, chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Greens

   • Rinse the toor dal under cool running water until the water runs clear.
   • Soak the rinsed dal in 2 cups of fresh water for at least 30 minutes. This helps it cook faster and more evenly. Drain the water just before cooking.
   • While the dal is soaking, thoroughly wash the ambaday ki bhaji leaves and chop them roughly.
2. 2

   Pressure Cook the Ingredients

   • In a 3-liter pressure cooker, combine the drained toor dal, chopped ambaday ki bhaji, chopped onion, tomato, slit green chillies, chopped garlic, and grated ginger.
   • Add the turmeric powder and 3 cups of fresh water. Give everything a good stir.
   • Secure the lid of the pressure cooker and cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft.
3. 3

   Mash and Season the Dal

   • Once the pressure has fully released, carefully open the cooker.