It was my mother in law’s labor intensive full meal thali yesterday. Today it is a one pot meal, my style. This is perfect for weekends when you want your husband to think that you have put in a lot more effort than you actually have! This is as simple as putting all the vegetables, soaked rice and dal and cook it along with tamarind and sambar powder.

The only thing to remember in this recipe is to soak the rice and dal ahead.  If you are feeling a bit more lazy, skip the tadka, cut out the sauteing part entirely and add everything directly in the pressure cooker and let it cook for about 4-5 whistles. Tamarind can be skipped and replaced by a couple of roughly chopped tomatoes.

This doesn’t need a side dish other than a packet of chips or a papad. But I serve with some scrambled egg, raita and some pickles alongside the chips. It gives a ‘full meal’ feeling. A dollop of ghee on top will give it a bit more luxurious feel.

Now, all you have to do is switch on the TV, watch a movie together with your family while eating your easily prepared, labor intensive looking dish.

BM 61, Week 1

Theme: Meal Ideas 

Pictorial:

The recipe makes three generous servings. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.

Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.

Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.

Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.

Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.

You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add.

Keep the lid and pressure cook for 4-5 whistles. Turn off the heat and wait for the pressure to subside.

Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita.

Ingredients:

• 1 cup rice
• 1/2 cup dal (can be toor, masoor or moong)
• 2 teaspoons oil
• one teaspoon mustard seeds
• 5-6 curry leaves
• one dried red chili
• pinch hing
• one medium onion, sliced (optional)
• one bell pepper, diced
• one small eggplant, diced
• one cup frozen mixed vegetables (a mix of carrot, beans, corn and peas)
• 2 teaspoons tamarind paste or 1/2 cup of tamarind juice
• 1 tablespoon sambar powder
• 3/4 cup coconut (optional)
• A spoonful of ghee, to serve – optional

Method:

Makes three generous servings

1. The first thing to do is to wash and soak one cup rice along with half cup dal. You have to use about 3 times water of the rice-dal mix, so about 4.5 cups of water here. I have used masoor dal here, you can use moong dal or toor dal as well. You can soak it before you start the vegetable preparations.
2. Heat oil in a pressure cooker and add 2 teaspoons of oil. Add one teaspoon mustard seeds, 5-6 curry leaves, one red chili and a good pinch of hing.
3. Add one sliced onion and saute for a couple of minutes. Onions are optional, skip if you want to.
4. Add vegetables of your choice. I added one bell pepper, one green eggplant and one cup of frozen mixed vegetables (carrots, beans, corn, peas). Saute for 4-5 minutes until veggies soften a little bit.
5. Add the rice and dal mix along with the water. Add 2 teaspoons of tamarind paste as well.You can add 1 tablespoon of sambar powder directly or grind the sambar powder with 3/4 cup coconut into a fine paste and then add. Keep the lid and pressure cook for 4-5 whistles.
6. Turn off the heat and wait for the pressure to subside.Once you open the cooker, mix well and add 2-3 cups of water (if needed) and bring it to a boil. Cook for 3-5 minutes, stirring the rice. You want it mushy. Taste test and adjust seasonings, if needed. Serve with chips or papad, scrambled eggs and a simple raita. Add a spoon of ghee on top of the rice, if desired.