धूप से खाना बनवाने वाला ससुराल

Ingredients

• 1 cup Basmati Rice (rinsed and soaked 15 minutes)
• 0.5 cup Toor Dal (rinsed and soaked 30 minutes)
• 4 cups Water (for cooking rice and dal)
• 2 tablespoons Vegetable Oil (neutral oil such as sunflower or canola)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 1 medium Onion (diced)
• 1 medium Tomato (diced)
• 200 grams Okra (Bhindi) (sliced)
• 1 large Potato (peeled and cubed)
• 2 tablespoons Fresh Cilantro (chopped for garnish)
• 1 tablespoon Lemon Juice (optional, for finishing)
• 2 cups Whole Wheat Flour (for roti dough)
• 0.75 cup Water (for dough) (lukewarm)
• 1 tablespoon Ghee (for cooking roti (optional))

Instructions

1. Prepare Grains and Legumes

   Rinse the basmati rice until water runs clear and soak for 15 minutes. Rinse the toor dal and soak for 30 minutes. Drain both before cooking.

   Time: PT15M

2. Chop Vegetables

   Dice the onion and tomato, slice the okra, and cube the potato. Keep them in separate bowls.

   Time: PT10M

3. Set Up Solar Cooker

   Place the large pot inside the solar cooker, angle the reflective panels toward the sun, and secure the lid. Ensure the cooker is on a stable, flat surface.

   Time: PT5M

4. Add Base Ingredients

   Into the pot add 4 cups water, soaked rice, soaked dal, mustard seeds, cumin seeds, turmeric, red chili powder, and salt. Stir once to distribute spices.

   Time: PT5M

5. Solar Cook Rice & Dal

   Close the solar cooker lid tightly and let the sun do the work. Cook for about 2 hours 30 minutes, checking once after 1 hour to stir gently if possible.

   Time: PT2H30M

6. Prepare Roti Dough

   In a mixing bowl combine whole wheat flour, a pinch of salt, and lukewarm water. Knead until smooth (about 5 minutes) and let rest for 15 minutes covered with a damp cloth.

   Time: PT20M

7. Add Vegetables to Pot

   When the rice and dal are about 30 minutes from done, open the pot, add the diced onion, tomato, okra, and potato cubes. Stir gently, reseal, and continue cooking for another 20 minutes.

   Time: PT20M

8. Cook Rotis on Induction

   Heat the tawa on the solar‑powered induction cooktop to medium‑high. Divide the rested dough into 8 balls, roll each into a 6‑inch circle, and cook each side for 30‑40 seconds until puffed and golden spots appear. Brush with ghee if desired.

   Time: PT20M

9. Finish and Serve

   Fluff the cooked rice‑dal mixture with a fork, sprinkle chopped cilantro and a drizzle of lemon juice. Serve hot with the freshly made rotis.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

15 g

Carbohydrates

95 g

Fat

12 g

Fiber

9 g