30 min Rice Thali Recipe

Ingredients

• 1/2 cup Toor Dal (rinsed and drained)
• 2 cup Water (for cooking dal)
• 1 tsp Salt (adjust to taste)
• 1/4 tsp Turmeric Powder (ground)
• 1 cup Rice (washed, soaked 10 min)
• 2 tbsp Ghee (softened)
• 4 medium Potatoes (peeled and diced 1‑inch cubes)
• 2 tbsp Mustard Oil (high smoke point)
• 1 tsp Mustard Seeds (whole)
• 1 tsp Cumin Seeds (whole)
• 2 pieces Dried Red Chilies (broken)
• 2 pieces Green Chilies (slit lengthwise)
• 10 leaves Curry Leaves (fresh)
• 1 medium Onion (finely chopped)
• 1 large Tomato (chopped)
• 1 pinch Hing (Asafoetida) (optional)
• 1 tsp Garam Masala (ground)
• 1 tsp Red Chili Powder (adjust heat)
• 2 tbsp Oil (for tempering) (mustard oil used above)

Instructions

1. Rinse and soak dal and rice

   Rinse the 1/2 cup toor dal under running water until water runs clear. In a separate bowl, rinse 1 cup rice and soak it in water for about 10 minutes. Drain both before using.

   Time: PT5M

2. Prepare potatoes and set aside

   Peel the 4 medium potatoes and cut them into 1‑inch cubes. Keep them aside; they will be added later after the pressure cooking stage.

   Time: PT5M

3. Load pressure cooker

   Place the rinsed dal into the pressure cooker. Add 2 cups water, 1 tsp salt, and 1/4 tsp turmeric. In the centre of the dal, place a heat‑proof small bowl (or a metal cup) and fill it with the soaked rice, a pinch of salt, and 2 tbsp ghee. Nestle the diced potatoes around the bowl, then close the lid securely.

   Time: PT5M

4. Pressure cook the dal‑rice‑potato combo

   Heat the cooker on medium‑high until the first whistle (high pressure) is heard, then reduce heat to low and cook for another 5 minutes. Turn off the heat and allow the pressure to release naturally for 5 minutes before opening the lid.

   Time: PT15M

5. Prepare the mustard‑oil tempering

   While the cooker is working, heat 2 tbsp mustard oil in a kadhai over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 broken dried red chilies, 2 slit green chilies, and a few curry leaves. Sauté for 30 seconds until the seeds crackle.

   Time: PT2M

   Temperature: Medium heat

6. Add aromatics

   Add the finely chopped onion to the hot oil and sauté for 2 minutes until the onion turns translucent. Then add the chopped tomato and a pinch of salt; cook for 5 minutes until the tomato softens and forms a thick paste.

   Time: PT7M

   Temperature: Medium heat

7. Finish the dal with half the tempering

   Transfer half of the prepared onion‑tomato masala into the cooked dal inside the pressure cooker. Sprinkle a pinch of hing, 1 tsp cumin seeds, and 1 tsp red chili powder. Mix gently and let it sit for 2 minutes to absorb flavors.

   Time: PT3M

8. Add potatoes and remaining tempering

   Stir the diced potatoes into the dal‑rice mixture. Pour the remaining half of the onion‑tomato tempering over it, add 1 tsp garam masala, and mix well. Cover the cooker (no pressure needed) and let the potatoes steam for 5 minutes on low heat until tender.

   Time: PT5M

   Temperature: Low heat

9. Serve

   Fluff the rice gently, spoon the dal and potatoes onto a plate, and serve hot. Optionally garnish with fresh coriander leaves.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

6g