Potato Fry, Tomato Dhal, White rice

Method: Stove Top

Steps:

1. Wash rice twice in the sauce pot.
2. Add 2 cups of clean drinking water.
3. Place it on the stove top and turn on the burner to med high.
4. Once the water starts boiling turn down the burner to medium.
5. When most of the water evaporates ( you can see tiny bubbles on the top if rice) turn the flame down to medium low and place the lid.
6. After ten minutes shut the stove off. Your rice is ready.

Potato Fry:

Steps:

1. Wash the potatoes and place them in the pressure pan.
2. Add 2 cups of fresh drinking water and close the lid.
3. Place it on the stove top and turn on the flame to medium high.
4. Once the pressure starts building ( when you hear a hissing sound) turn down the flame to medium.
5. Keep a timer for ten minutes. Shut off the stove when your timer goes off.
6. Wait till the pressure comes down. Open the lid.
7. Let the potatoes cool down or add cold water to expedite the cooling down process.
8. Peel the potatoes. Cut them into one inch cubes.
9. Peel the onion. Chop the onions.
10. Add oil to the frying pan on medium high flame.
11. Once the oil is hot, add mustard seeds first.
12. Once the mustard seeds splutter add the remaining temperings one by one in the order given.
13. Add the potato. Add salt to taste and turmeric powder.
14. Keep stirring for ten minutes.
15. When the potatoes turn slightly brown, add the onions.
16. Keep stirring for ten minutes till the onions soften.
17. You may want to add more oil if needed.
18. Add chilli powder and coriander powder.
19. Stir well for two minutes.
20. Turn off the flame. Garnish with chopped coriander.

Dhal:

Steps:

1. Wash the dhal in the pressure pan.
2. Add 2 cups of fresh drinking water and close the lid.
3. Add tomatoes, chopped onions and slit green chillies.
4. Add the red chilli powder and turmeric powder.
5. Add dry tamarind now on top of the onions.
6. Place it on the stove top and turn on the flame to medium high.
7. Once the pressure starts building ( when you hear a hissing sound) turn down the flame to medium.
8. Keep a timer for ten minutes. Shut off the stove when your timer goes off. Wait till the pressure comes down.
9. Open the lid. Add salt. Stir or mash everything together.
10. Turn on the flame again to medium.

For tempering:

1. Add oil to a small frying pan on medium high flame.
2. Once the oil is hot, add mustard seeds first.
3. Once the mustard seeds splutter add the remaining temperings one by one in the order given.
4. Add it to the dhal. Keep stirring for five minutes on low flame. Add one teaspoon of ghee.
5. Stir well for two minutes. Turn off the flame.
6. Garnish with chopped coriander.