Haldi Rice And Dal Fry With Potato Fries Recipe

About this recipe

Haldi Rice and Dal Fry with Potato Fries is a comforting and wholesome Indian lunch that brings together the earthy aroma of turmeric rice, the rich flavors of spiced lentils, and crispy golden potato fries. This recipe is perfect for a united family meal, offering a balanced combination of nutrition and indulgence.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 1 kg Basmati Rice
• 200 ml Ghee
• 500 g Onion
• 500 g Toor Dal
• medium Chilli Green Long
• 500 g Tomato - Hybrid
• 1Kg Potato
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Salt
• - Red Chilli Powder
• - Coriander Powder
• 200 ml Mustard Oil
• 50 g Chat Masala

Instructions

1. 1. Wash 2 cups of basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 15 minutes.
2. 2. Heat 1 tablespoon of ghee in a large pot over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
3. 3. Add 1 finely chopped onion and sauté until golden brown, about 5 minutes. Add 1 teaspoon of turmeric powder and mix well.
4. 4. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices.
5. 5. Add 4 cups of water, 1 teaspoon of salt, and bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes or until the rice is cooked and fluffy.
6. 6. For the dal fry, wash 1 cup of toor dal (pigeon peas) and pressure cook with 3 cups of water, 1/4 teaspoon turmeric powder, and a pinch of salt for 3 whistles. Release the pressure naturally.
7. 7. Heat 2 tablespoons of ghee in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them crackle.
8. 8. Add 1 finely chopped onion, 2 finely chopped green chilies, and 1 sprig of curry leaves. Sauté for 4-5 minutes until the onions are golden.
9. 9. Add 1 teaspoon of ginger-garlic paste and sauté for 1 minute until aromatic.
10. 10. Stir in 1 finely chopped tomato, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of coriander powder. Cook for 5-7 minutes until the oil separates.
11. 11. Pour the cooked dal into the pan and mix well. Adjust the consistency by adding water, if needed, and simmer for 5 minutes. Garnish with chopped coriander leaves.
12. 12. For the potato fries, peel and cut 3 large potatoes into thin slices or wedges. Rinse them in cold water and pat dry with a kitchen towel.
13. 13. Heat oil for deep frying in a large wok or kadai over medium-high heat. Once the oil is hot (about 180°C), add the potato slices in batches and fry until golden and crisp, about 6-8 minutes per batch.
14. 14. Remove the fries using a slotted spoon and drain on a paper towel. Sprinkle with salt and chaat masala while still hot.
15. 15. Serve the haldi rice, dal fry, and potato fries together for a wholesome and delicious family lunch.