A bright and tangy lentil curry where ripe tomatoes are the star. This simple North Indian dal, made with pigeon peas, is a comforting and flavorful dish perfect with steamed rice or roti.
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.
A simple yet flavorful North Indian stir-fry of tender potatoes and fresh fenugreek leaves. The slight bitterness of methi is perfectly balanced by the earthy potatoes and aromatic spices. A perfect side for rotis or dal.
About Tamatar ki Dal, Steamed Basmati Rice and Aloo Methi Fry
Tangy Tamatar ki Dal with iron-boosting Aloo Methi & rice – a perfectly spiced, homestyle comfort meal!
This hyderabadi dish is perfect for lunch. With 801.9000000000001 calories and 22.8g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (Or to taste)
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 piece Dried Red Chilies (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 cup Hot Water (For adjusting consistency, as needed)
Instructions
1
Cook the Dal
Rinse the toor dal under cold running water until the water runs clear. Soak it in fresh water for at least 30 minutes. Drain.
In a pressure cooker, combine the soaked and drained dal, 3 cups of water, turmeric powder, and 0.5 tsp of salt.
Secure the lid and cook on medium-high heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally, which takes about 10-15 minutes. Once safe, open the lid and whisk the dal gently to create a smooth, uniform consistency.
2
Prepare the Tomato Masala
While the dal is cooking, heat 2 tbsp of ghee in a separate pan or kadai over medium heat.
Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become soft and pulpy.
Stir in the red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Cook the masala for 2-3 minutes until the ghee begins to separate from the mixture.
3
Combine and Simmer
Carefully pour the cooked dal into the pan with the tomato masala. Stir well to combine everything.
Add up to 1 cup of hot water to adjust the dal to your desired consistency. Remember that dal tends to thicken as it cools.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the flavors to meld together beautifully.
4
Prepare the Tempering (Tadka)
In a small tadka pan or skillet, heat the remaining 1 tbsp of ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Immediately add the cumin seeds, broken dried red chilies, and hing. Sauté for about 30 seconds until the cumin is fragrant. Be careful not to burn the spices.
5
Garnish and Serve
Pour the hot tempering over the simmering dal. You will hear a satisfying sizzle. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis for a complete and wholesome meal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
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.
2
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.
500 g Potatoes (About 3 medium, peeled and diced into 1/2-inch cubes)
250 g Fresh Methi Leaves (From 2 large bunches, tough stems removed, washed and chopped)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 medium Onion (Finely chopped)
4 cloves Garlic Cloves (Minced or finely chopped)
2 pcs Green Chili (Slit lengthwise or chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Amchur Powder (Dry mango powder)
Instructions
1
Prepare the vegetables (approx. 15 mins). Wash the methi leaves thoroughly in a large bowl of water 2-3 times to remove all grit. Drain well and chop them roughly. Peel the potatoes and dice them into uniform 1/2-inch cubes. Finely chop the onion, mince the garlic, and slit or chop the green chilies.
2
Temper the spices (approx. 2 mins). Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, minced garlic, and green chilies. Sauté for another 30-40 seconds until the garlic is fragrant.
3
Sauté aromatics (approx. 3-4 mins). Add the finely chopped onions to the pan and cook, stirring occasionally, until they turn soft and translucent.
4
Cook the potatoes (approx. 10-12 mins). Add the diced potatoes to the pan. Sprinkle with turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the potatoes evenly with spices. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, stirring every few minutes to prevent sticking. Cook until the potatoes are about 80% tender.
5
Add and cook methi leaves (approx. 5-7 mins). Add the chopped methi leaves to the pan. Mix everything together. The leaves will wilt down significantly. Cover the pan again and continue to cook on low heat for another 5-7 minutes, or until the potatoes are fully cooked and the raw aroma of the methi has disappeared.
6
Finish the dish (approx. 1 min). Uncover the pan, sprinkle the amchur powder over the sabzi, and give it a final mix. Cook for one more minute to combine the flavors. Serve hot with roti, paratha, or as a side with dal and rice.
