₹ 30/-वाली दीदी की थाली

Ingredients

• 2 cups Basmati Rice (Rinse until water runs clear; soak 15 minutes)
• 1 cup Toor Dal (Split Pigeon Peas) (Rinse and soak 15 minutes for quicker cooking)
• 4 cups Water (For cooking rice)
• 3 cups Water (For cooking dal)
• 1 tsp Salt (For rice)
• 1 tsp Salt (For dal)
• 3 tbsp Vegetable Oil (Divided: 2 tbsp for rice, 1 tbsp for dal, 1 tbsp for chutney)
• 1 medium Onion (Thinly sliced; used as garnish)
• 1/2 cup Fresh Coriander (Cilantro) (Packed leaves, for chutney)
• 1/4 cup Fresh Mint Leaves (Packed leaves, for chutney)
• 1 small Green Chili (Optional, for a mild heat in chutney)
• 1 tbsp Lemon Juice (For chutney)
• 2 tbsp Plain Yogurt (Optional, adds creaminess to chutney)
• 1/2 tsp Salt (For chutney)
• 5 pieces Green Chilies (Whole, for homemade pickle)
• 2 tbsp Mustard Oil (For pickle; gives authentic pungent flavor)
• 1 tsp Mustard Seeds (For pickle)
• 1/2 tsp Fenugreek Seeds (For pickle)
• 1/4 tsp Turmeric Powder (For pickle)
• 1 tsp Salt (For pickle)
• 1 tbsp White Vinegar (For pickle)
• 1 medium Cucumber (Diced, for cucumber masala)
• 1 tsp Roasted Cumin Powder (For cucumber masala)
• 1 tsp Chaat Masala (For cucumber masala)
• 1/2 tsp Salt (For cucumber masala)
• 1 tsp Lemon Juice (For cucumber masala)

Instructions

1. Rinse and Soak Rice

   Place the basmati rice in a bowl, rinse under cold water until the water runs clear, then soak for 15 minutes. Drain.

   Time: PT5M

2. Cook Basmati Rice

   In a medium saucepan add 4 cups water, 1 tsp salt and 2 tbsp oil. Bring to a boil, add the drained rice, stir once, reduce heat to low, cover and simmer for 15‑18 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: Medium heat

3. Rinse and Soak Dal

   Rinse the toor dal under running water, then soak for 15 minutes. Drain before cooking.

   Time: PT5M

4. Cook Dal

   Add the soaked dal to a pressure cooker with 3 cups water, 1 tsp salt and 1 tbsp oil. Cook on high pressure for 8 minutes, then natural release for 5 minutes. If using a pot, simmer uncovered for 30‑35 minutes until soft.

   Time: PT30M

   Temperature: High pressure / medium simmer

5. Slice Onion

   Thinly slice the onion into rings or half‑moons. Set aside for garnish.

   Time: PT5M

6. Prepare Coriander‑Mint Chutney

   In a blender combine fresh coriander, mint leaves, green chili, lemon juice, yogurt (if using), 1/2 tsp salt and 1 tbsp water. Blend until smooth. Adjust seasoning and add a little more water if needed.

   Time: PT10M

7. Make Homemade Chili Pickle

   Slice the 5 green chilies lengthwise (keep seeds for extra heat). In a small saucepan heat mustard oil until it smokes, then add mustard seeds, fenugreek seeds, turmeric and sauté for 30 seconds. Add the chilies, 1 tsp salt and 1 tbsp vinegar, stir well, and cook for 2‑3 minutes. Transfer to a clean jar, let cool, then seal and let sit at room temperature for at least 4 hours (ideally overnight) before serving.

   Time: PT15M

   Temperature: Medium heat

8. Prepare Cucumber Masala

   Dice the cucumber into small cubes. In a bowl combine cucumber, roasted cumin powder, chaat masala, 1/2 tsp salt, 1 tsp lemon juice and toss. Garnish with a few coriander leaves.

   Time: PT5M

9. Plate and Serve

   Fluff the rice with a fork, spoon a portion onto each plate, add a ladle of dal, sprinkle sliced onion on top, add a dollop of coriander‑mint chutney, a spoonful of chili pickle and a side of cucumber masala. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

80 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati Rice: Jasmine rice, Long grain rice
• Instead of Toor Dal (Split Pigeon Peas): Moong Dal, Masoor Dal
• Instead of Salt: Sea salt, Kosher salt
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vegetable Oil: Ghee, Canola oil
• Instead of Onion: Shallot
• Instead of Fresh Coriander (Cilantro): Parsley (different flavor)
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Lemon Juice: Lime juice
• Instead of Plain Yogurt: Plant‑based yogurt
• Instead of Green Chilies: Red chilies
• Instead of Mustard Oil: Vegetable oil (less authentic)
• Instead of White Vinegar: Lemon juice
• Instead of Cucumber: Zucchini
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Medium Saucepan
• Pressure Cooker or Instant Pot
• Blender or Food Processor
• Knife
• Cutting Board
• Mixing Bowls
• Wooden Spoon
• Small Saucepan
• Measuring Cups and Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Rinsing and soaking rice to keep grains separate
• Cooking rice with proper water ratio and steam
• Cooking dal until soft but not mushy
• Balancing flavors in coriander‑mint chutney
• Properly heating mustard oil for the chili pickle
• Allowing the pickle to rest for flavor development

Chef Tips from the Video

• Rinse basmati rice until water runs clear to remove excess starch.
• Soak dal for at least 15 minutes to cut cooking time by half.
• Use ghee instead of oil for a richer flavor in rice and dal.
• Fry thin onion rings in a little oil until crisp for an extra garnish.
• Serve the meal with a side of plain yogurt or raita for cooling balance.

Troubleshooting

Storage

Refrigerator: Cooked rice and dal: up to 3 days. Chutney: 5 days. Pickle: up to 2 weeks. Cucumber masala: 2 days.

Freezer: Rice and dal freeze well for up to 1 month; thaw and reheat. Do not freeze chutney or pickle.

Room temperature: Pickle can sit at room temperature for the first 24 hours to develop flavor, then refrigerate.

Make-Ahead Tips

• Cook rice and dal a day ahead; store separately in airtight containers and reheat with a splash of water.
• Chutney tastes better after resting for 30 minutes; make it in the morning and keep refrigerated.
• Chili pickle improves after 12‑24 hours; prepare the night before serving.

Frequently Asked Questions