Rice + Dal + Aloo-Gobhi + Chutneys

 

Serves: 4
Prep Time: 20 minutes
Cooking Time: 40 minutes

 

Steamed Rice

 

Ingredients:

• 1 cup basmati rice

• 2 cups water

• ½ tsp salt (optional)

Instructions:

1. Rinse rice 2–3 times until water runs clear.

2. In a pot, add rice, water, and salt.

3. Bring to a boil, then simmer on low, covered, for 12–15 mins.

4. Turn off heat, rest for 5 mins, fluff with a fork.

 

Yellow Dal (Arhar/Moong/Masoor)

 

Ingredients:

• 1 cup dal (your choice: arhar, moong, or masoor)

• 3 cups water

• 1 medium tomato (chopped)

• 1 green chili (slit)

• ½ tsp turmeric

• Salt to taste

Tadka (tempering):

• 2 tsp ghee

• 1 tsp cumin seeds

• 2 garlic cloves (sliced)

• Pinch of hing (asafoetida)

Instructions:

1. Pressure cook dal with water, tomato, chili, turmeric, and salt (2–3 whistles).

2. In a pan, heat ghee. Add cumin, garlic, and hing. Let crackle.

3. Pour over dal, simmer 5 mins, and serve hot.

 

Aloo-Gobhi (Potato-Cauliflower Curry)

 

Ingredients:

• 2 medium potatoes (cubed)

• 1 medium cauliflower (cut into florets)

• 1 onion (chopped)

• 1 tomato (chopped)

• 1 tsp ginger-garlic paste

• 1 tsp turmeric

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala

• Salt to taste

• 2 tbsp oil

Instructions:

1. Heat oil, sauté onion till golden. Add ginger-garlic paste.

2. Add tomato + spices, cook till oil separates.

3. Add potatoes & cauliflower, mix well.

4. Cover and cook on low, stirring occasionally, until tender.

5. Finish with garam masala & fresh coriander.

 

Chutneys (Choose 1–2)

Green Chutney: Blend coriander + mint + green chili + lemon + salt.
Tamarind Chutney: Simmer tamarind pulp with jaggery, salt, cumin, and chili.
Garlic Chutney: Blend roasted garlic, chili powder, salt, and oil.

 

Serving Tip:

Serve hot rice topped with dal, a side of aloo-gobhi, and chutneys of your choice. Add papad and salad for a full homely thali experience.