GUEST PREPS - Room Refresh & Dinner Cooking

Ingredients

• 1 cup Whole Masoor Dal (rinsed)
• 3 cups Water (for cooking dal)
• 2 medium Tomato (chopped; some reserved for roasted paste)
• 1 medium Onion (chopped for dal; 1 large sliced for bhujia)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds (divided: half for dal tadka, half for bhujia)
• 2 pieces Green Cardamom Pods (whole, for dal)
• 1 small piece Cinnamon Stick (whole, for dal)
• 1 piece Bay Leaf (for dal)
• ½ teaspoon Black Peppercorns (crushed, for dal)
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Amchur (Dry Mango) Powder
• 1 teaspoon Salt (adjust to taste)
• 1 tablespoon Ginger‑Garlic Paste
• ½ tablespoon Mustard Oil (for dal; smoked flavor preferred)
• 2 tablespoons Mustard Oil (for bhujia; heated until smoking)
• 1 medium Bell Pepper (sliced)
• 1 medium Potato (cut lengthwise)
• ½ cup Fresh Peas (or frozen peas, thawed)
• ½ cup Roasted Tomato Paste (made from roasted tomatoes (see step))
• 1 teaspoon Coriander Powder
• ½ teaspoon Red Chili Powder (adjust heat)
• 1 teaspoon Kadhai Fry Meat Masala (dry spice blend, vegetarian‑friendly)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 cup Basmati Rice (rinsed)
• 2 cups Water (for rice)
• 1 teaspoon Oil or Butter (for rice) (optional)

Instructions

1. Soak the Masoor Dal

   Rinse 1 cup whole masoor dal under running water, then place in a bowl and cover with water. Let soak for 30 minutes to shorten cooking time and improve digestibility.

   Time: PT30M

2. Prepare Roasted Tomato Paste

   Pre‑heat the oven to 200°C. Spread 2 medium tomatoes (quartered) on a baking sheet, drizzle with a little oil, and roast for 20 minutes until the skins blister. Transfer to a blender, add a pinch of salt, and blend to a smooth paste (about 5 minutes).

   Time: PT25M

   Temperature: 200°C

3. Chop Vegetables

   Finely chop 1 medium onion for the dal. Slice 1 large onion thinly for bhujia. Cut 1 medium bell pepper into strips, 1 medium potato into lengthwise pieces, and measure ½ cup fresh peas.

   Time: PT10M

4. Cook the Khatti Dal

   In the large pot, combine the soaked dal (drained), 3 cups water, chopped tomatoes, chopped onion, ½ tsp turmeric, ½ tsp cumin seeds, whole cardamom, cinnamon, bay leaf, crushed black pepper, 1 tsp garam masala, 1 tsp amchur, 1 tbsp ginger‑garlic paste, ½ tbsp mustard oil, and 1 tsp salt. Bring to a rolling boil (about 5 minutes), then reduce to a gentle simmer for 2 minutes, followed by a high‑heat boil for another 2 minutes until the dal is tender.

   Time: PT9M

   Temperature: Medium‑high

5. Tempering (Tadka) for Dal

   In a small pan, heat 1 tsp oil, add ½ tsp cumin seeds, the whole cardamom, cinnamon, bay leaf, and crushed black pepper. Fry for 30 seconds until fragrant, then add 1 tsp garam masala and 1 tsp amchur. Pour this hot tadka over the cooked dal, stir gently, and let it sit covered for 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Prepare Bhujia (Vegetable Stir‑Fry)

   Heat 2 tbsp mustard oil in the kadhai until it starts to smoke (about 2 minutes). Add ½ tsp cumin seeds and let them sizzle. Add the thinly sliced onion and sauté for 5 minutes until golden brown. Stir in the roasted tomato paste, ¼ tsp turmeric, 1 tsp coriander powder, ½ tsp red chili powder, and 1 tsp kadhai fry meat masala; cook for 3 minutes. Add the bell pepper strips, potato pieces, and peas, season with 1 tsp salt, cover, and cook on medium‑high heat for 10 minutes, stirring occasionally. Uncover, add 1 tsp crushed kasuri methi, mix for 1 minute, and turn off the heat.

   Time: PT20M

   Temperature: Medium‑high

7. Cook Basmati Rice

   Rinse 1 cup basmati rice until water runs clear. In a saucepan, combine rice, 2 cups water, a pinch of salt, and 1 tsp oil or butter. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed. Remove from heat and let stand covered for 3 minutes before fluffing with a fork.

   Time: PT15M

   Temperature: Medium

8. Garnish and Serve

   Transfer the khatti dal to a serving bowl, garnish with chopped fresh coriander. Plate the bhujia alongside the dal, add a serving of basmati rice, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

470

Protein

14 g

Carbohydrates

68 g

Fat

12 g

Fiber

9 g