Haldi Rice And Dal Fry With Potato Fries Recipe

About this recipe

Haldi Rice and Dal Fry with Potato Fries is a wholesome Indian meal featuring aromatic turmeric-infused rice, a rich and flavorful lentil curry, and crispy golden potato fries. Perfect for a family dinner, this dish balances comfort food with authentic Indian flavors.

Ingredients

• 1 Kg Laila Basmati Rice
• - Milkfood Rich Desi Ghee
• - Jalpur Cumin Seeds
• 100 G Saras Turmeric Haldi Powder
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• - Old India Mustard Seeds
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100G Fresh Spices Fresh Small Green Chillies
• - Fresh Asian Coriander Bunch
• 1 Kg Jersey Royal Potatoes
• 10 g 10G Indian Bay Leaves (Indian Tej Patta Leaf)
• - Schwartz Whole Cloves
• - Tata Salt
• 1 Ltr Ktc Sunflower Oil
• - Jalpur Coriander Powder Dhana Powder
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it for 15 minutes.
2. 2. Heat 1 tablespoon of ghee in a medium saucepan on medium heat. Add cumin seeds, bay leaf, and cloves, and sauté for 30 seconds until aromatic.
3. 3. Add the soaked rice, turmeric powder, and 450 ml of water to the saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 12 minutes until the rice is cooked and fluffy. Set aside.
4. 4. Wash the red lentils thoroughly, then boil them with 500 ml of water, turmeric powder, and salt in a medium pot for 15 minutes until soft. Mash lightly with the back of a spoon.
5. 5. Heat 2 tablespoons of oil in a skillet on medium heat. Add mustard seeds, cumin seeds, and dried red chilies. When the seeds begin to splutter, add chopped onions and sauté for 3 minutes until golden brown.
6. 6. Stir in the chopped tomatoes, green chilies, and coriander powder, and cook for 5 minutes until the oil separates.
7. 7. Pour the cooked lentils into the skillet, mix well, and simmer for 5 minutes. Garnish with chopped coriander leaves and set aside.
8. 8. Peel and slice the potatoes into thin wedges. Rinse in cold water to remove excess starch, then pat dry with a kitchen towel.
9. 9. Heat oil in a deep fryer or a deep skillet on medium-high heat. Add the potato wedges in batches and fry for 5-6 minutes until golden and crispy. Drain on paper towels and sprinkle with salt and red chili powder.
10. 10. Serve the Haldi Rice, Dal Fry, and Potato Fries together, garnished with fresh coriander leaves for an authentic Indian family dinner.