A creamy and comforting North Indian lentil dish made with split black gram. Tempered with aromatic spices in ghee, this dal is hearty, flavorful, and pairs perfectly with roti or rice.
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.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A simple and quick North Indian stir-fry made with shredded cabbage, green peas, and aromatic spices. This comforting and healthy dish comes together in under 30 minutes and pairs perfectly with rotis.
About Urad Dal Tadka, Steamed Basmati Rice, Roti and Patta Gobi Sabzi
Protein-packed Urad Dal with fiber-rich Gobi and rotis - an aromatic, homestyle comfort feast!
This indian dish is perfect for lunch. With 942.39 calories and 30.700000000000003g of protein per serving, it's a muscle-gain option for your meal plan.
14gfat
1 tsp Salt (adjust to taste)
3 cup Water (for cooking the dal)
1 tsp Cumin Seeds (for tempering)
0.25 tsp Hing (asafoetida, for tempering)
2 pcs Dried Red Chili (for tempering)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional)
Instructions
1
Prepare the Dal
Rinse the urad dal thoroughly under cold running water until the water runs clear.
Soak the dal in 3-4 cups of fresh water for at least 30 minutes to an hour. This helps it cook faster and become creamier.
After soaking, drain all the water and set the dal aside.
2
Sauté the Masala Base
Heat 2 tablespoons of ghee in a 3-liter pressure cooker over medium heat.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes and cook for 4-5 minutes, until they turn soft and mushy.
Add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously.
3
Pressure Cook the Dal
Add the drained urad dal to the pressure cooker along with 3 cups of water and salt.
Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 15 minutes).
Turn off the heat and allow the pressure to release naturally. This can take about 10-15 minutes.
4
Prepare the Final Tempering (Tadka)
While the pressure is releasing, prepare the tadka. Heat the remaining 2 tablespoons of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle and splutter for about 30 seconds.
Add the hing and dried red chilies. Sauté for another 10-15 seconds until the chilies darken slightly and the spices are fragrant. Be careful not to burn them. Turn off the heat.
5
Combine and Garnish
Once the pressure has fully released, carefully open the cooker lid.
Check the consistency of the dal. If it's too thick, add a little hot water and mix. Gently mash the dal with the back of a ladle for a creamier texture.
Immediately pour the hot tadka over the cooked dal. It will sizzle, infusing the dal with aroma and flavor.
Stir in the garam masala, chopped coriander leaves, and optional lemon juice.
Mix well and let it sit for a couple of minutes before serving hot with roti, naan, or steamed rice.
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.
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
500 g Cabbage (Approx. 1 medium head, finely shredded)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 pcs Onion (Medium, finely chopped)
1 inch Ginger (Grated or finely minced)
4 cloves Garlic (Finely minced)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 pcs Tomato (Medium, finely chopped)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Begin by preparing all your vegetables. Wash the cabbage thoroughly and shred it finely. Finely chop the onion and tomatoes. Grate the ginger, mince the garlic, and slit the green chilies. Keep everything ready.
2
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and sauté for a few seconds.
3
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Then, add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Add the chopped tomatoes along with the spice powders: turmeric powder, coriander powder, and salt. Mix well and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy, and you see oil separating from the masala.
5
Now, add the shredded cabbage and green peas to the pan. Stir everything together for 2-3 minutes to ensure the cabbage is well-coated with the masala.
6
Cover the pan with a lid and reduce the heat to low. Let the cabbage cook in its own moisture for 10-12 minutes, or until it is tender but still has a slight crunch. Stir once or twice in between to prevent it from sticking to the bottom.
Uncover the pan, add the garam masala, and mix gently. Cook for one more minute to allow the flavors to meld. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or as a side with dal and rice.
