Flavourful Journey

*********

First Published in Pakistan by Daastan PVT LTD

House # A-41, Madni Street, Lala Rukh,
Wah Cantt, Punjab 47040

www.daastan.com
www.meraqissa.com 

All rights reserved

This book or any portion thereof may not be reproduced or distributed in any manner whatsoever without the express written permission of the publisher, except for the use of brief quotations in a book review.

ISBN 978-969-696-975-4

*********

W H I T E R I C E

EVERY SUNDAY AT MY HOUSE, THE AROMA OF WHITE RICE SPREADS THROUGHOUT THE KITCHEN AND THE DINING TABLE. YOU COULD SAY IT HAS BECOME A TRADITION FOR OUR FAMILY SINCE EVERY SUNDAY, IT'S A FIXED DISH FOR LUNCH. I CANNOT RECALL A DAY WHERE WE BROKE THE TREND. THERE IS SIMPLY NO NEED
TO ASK WHAT’S FOR LUNCH ON THIS DAY. WE ALL KNOW THAT IT IS DEFINITELY A TREAT OF WHITE RICE SERVED WITH 4 DIFFERENT SALANS, PALAK, MURGI SHORAY, ALU KI BHAAJI AND OF COURSE, DAAL.
LET’S DIVE INTO THE PERFECT SUNDAY LUNCH FOR ME AND MY FAMILY:-

INGREDIENTS FOR WHITE RICE:

• 2 CUPS BASMATI RICE
• 3 CUPS WATER
• 1 TEASPOON SALT
• 1 TABLESPOON OIL OR GHEE

RECIPE:

RINSE THE RICE:
START BY THOROUGHLY RINSING THE BASMATI RICE UNDER COLD WATER UNTIL THE WATER RUNS CLEAR. THIS HELPS REMOVE EXCESS STARCH, ENSURING THE RICE IS FLUFFY AND NOT STICKY.

SOAK THE RICE:
PLACE THE RINSED RICE IN A BOWL AND COVER IT WITH WATER. LET IT SOAK FOR ABOUT 30 MINUTES. SOAKING HELPS THE GRAINS COOK MORE EVENLY AND RESULTS IN A SOFTER TEXTURE.

BOIL THE WATER:
IN A LARGE POT, BRING 3 CUPS OF WATER TO A BOIL. ADD THE SALT AND OIL OR GHEE TO THE WATER.

COOK THE RICE:
DRAIN THE SOAKED RICE AND ADD IT TO THE BOILING WATER. STIR ONCE TO PREVENT THE GRAINS FROM STICKING TOGETHER. REDUCE THE HEAT TO MEDIUM AND LET THE RICE COOK UNCOVERED UNTIL THE WATER LEVEL DROPS. BELOW THE SURFACE OF THE RICE AND SMALL HOLES START TO APPEAR ON THE SURFACE.

SIMMER AND STEAM:
ONCE THE WATER LEVEL HAS DROPPED, REDUCE THE HEAT TO LOW, COVER THE POT WITH A TIGHTFITTING LID, AND LET IT SIMMER FOR ABOUT 15 MINUTES. AVOID LIFTING THE LID DURING THIS TIME. AFTER 15 MINUTES, TURN OFF THE HEAT AND LET THE RICE SIT, COVERED, FOR AN ADDITIONAL 5-10 MINUTES TO STEAM.

FLUFF AND SERVE:
REMOVE THE LID AND GENTLY FLUFF THE RICE WITH A FORK. SERVE HOT WHEN DONE! SOMETIMES TO “EARTHEN” THINGS UP (LITERALLY) WE TOAST 1 TEASPOON OF CUMIN SEEDS (ZEERA) IN THE OIL OR GHEE BEFORE ADDING THE WATER. THIS ADDS A WARM, EARTHY FLAVOR TO THE RICE.

******************

D A A L

DAAL SALAN INGREDIENTS:

• 1 CUP RED LENTILS (MASOOR DAAL)
• 1 MEDIUM ONION, FINELY CHOPPED
• 2 TOMATOES, FINELY CHOPPED
• 2-3 CLOVES OF GARLIC, MINCED
• 1-INCH PIECE OF GINGER, MINCED
• 2-3 GREEN CHILIES, SLIT
• 1 TEASPOON CUMIN SEEDS
• 1 TEASPOON MUSTARD SEEDS
• 1 TEASPOON TURMERIC POWDER
• 1 TEASPOON RED CHILI POWDER
• 1 TEASPOON GROUND CORIANDER
• SALT TO TASTE
• 3-4 TABLESPOONS OIL OR GHEE
• FRESH CORIANDER LEAVES, CHOPPED (FOR GARNISH)
• LEMON WEDGES (OPTIONAL)

RECIPE:

PREPARATION:
RINSE THE RED LENTILS THOROUGHLY UNDER COLD WATER UNTIL THE WATER RUNS CLEAR. SOAK THE LENTILS IN WATER FOR ABOUT 30 MINUTES. THIS HELPS THEM COOK FASTER.

COOKING THE DAAL:
IN A LARGE POT, HEAT 2 TABLESPOONS OF OIL OR GHEE OVER MEDIUM HEAT. ADD THE CUMIN SEEDS AND MUSTARD SEEDS, ALLOWING THEM TO SIZZLE AND POP. ADD THE FINELY CHOPPED ONION AND TOAST UNTIL GOLDEN BROWN. ADD THE MINCED GARLIC AND GINGER, AND COOK FOR ANOTHER 2-3 MINUTES UNTIL FRAGRANT.

CREATING THE BASE:
ADD THE CHOPPED TOMATOES AND COOK UNTIL THEY BECOME SOFT AND THE OIL STARTS TO SEPARATE. ADD THE TURMERIC POWDER, RED CHILI POWDER, GROUND CORIANDER, AND SALT. MIX WELL AND COOK FOR A FEW MINUTES UNTIL THE SPICES ARE WELL INCORPORATED.

COOKING THE LENTILS:
DRAIN THE SOAKED LENTILS AND ADD THEM TO THE POT. STIR TO COMBINE WITH THE SPICE MIXTURE. ADD 3-4 CUPS OF WATER AND THE SLIT GREEN CHILIES. BRING THE MIXTURE TO A BOIL. ONCE BOILING, REDUCE THE HEAT TO LOW, COVER THE POT, AND LET IT SIMMER FOR ABOUT 20-25 MINUTES, OR UNTIL THE LENTILS ARE FULLY COOKED AND SOFT. STIR OCCASIONALLY AND ADD MORE WATER IF NEEDED TO ACHIEVE THE DESIRED CONSISTENCY.

FINAL TOUCH:
IN A SMALL PAN, HEAT THE REMAINING 1-2 TABLESPOONS OF OIL OR GHEE. ADD THE REMAINING CUMIN SEEDS AND MUSTARD SEEDS, ALLOWING THEM TO SIZZLE AND POP. POUR THIS TEMPERING OVER THE COOKED DAAL AND STIR TO COMBINE. GARNISH WITH FRESHLY CHOPPED CORIANDER LEAVES. FOR AN ADDED BURST OF FLAVOR, WE OFTEN SQUEEZE A BIT OF FRESH LEMON JUICE OVER THE DAAL JUST BEFORE EATING WHICH SIMPLY ENHANCES THE TASTE.

******************