Vegetable Pulao, Dal Makhani and Cucumber Raita

Ingredients

• 1 cup Whole Black Gram (also known as Sabut Urad Dal)
• 0.25 cup Red Kidney Beans (also known as Rajma)
• 4 cup Water (for pressure cooking)
• 1.5 tsp Salt (divided, or to taste)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 tbsp Butter (unsalted, divided)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 1 cup Tomato Puree (from 3-4 medium tomatoes)
• 1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
• 1 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 0.25 cup Heavy Cream (plus more for garnish)
• 1 tbsp Kasuri Methi (dried fenugreek leaves)

Instructions

1. 1

   Soak and Cook Lentils

   • Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
   • Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
   • Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
   • Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2. 2

   Prepare the Masala Base

   • In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
   • Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.