Dal Chawal with Aloo Bhujia

Ingredients

For Moong Dal

• 1/2 cup yellow moong dal (washed)
• 2 cups water
• 1/2 tsp turmeric
• Salt to taste
• 1-2 garlic cloves (chopped)

For Tadka

• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 small onion (finely chopped)
• 1 medium tomato (chopped)
• 1-2 garlic cloves (chopped)
• Fresh coriander (for garnish)

For Rice

• 1 cup basmati rice
• 2 cups water
• Salt (optional)

For Aloo Ki Bhujia

• 2 medium potatoes (thinly sliced)
• 1 medium onion (sliced)
• 1-2 green chillies
• 1/2 tsp turmeric
• 1 tsp red chilli powder (optional)
• 1 tsp black mustard seeds
• Salt to taste
• 2 tbsp oil
• Fresh coriander (optional)

Method

1. Cook the Rice

Wash rice until water runs clear. Cook with water until soft and fluffy. Set aside.

2. Prepare Moong Dal

In a pressure cooker, add moong dal, water, turmeric, salt, and 1-2 chopped garlic cloves. Cook until soft and slightly mushy (2-3 whistles).

For the tadka, heat ghee/oil in a pan. Add cumin seeds and let them splutter. Add 1-2 chopped garlic cloves and saute lightly. Add onions and cook till soft. Add tomatoes and cook until soft and slightly mushy. Pour this over the dal. Simmer for 2-3 minutes. Garnish with coriander.

3. Make Aloo Ki Bhujia

Heat oil in a pan. Add black mustard seeds and let them splutter. Add green chillies. Add sliced potatoes and cook for a few minutes. Add turmeric and mix well. Add onions and cook everything together. Cook until potatoes are tender and slightly crispy. Add salt at the end — this prevents stickiness and gives that perfect bhujia texture.

Serving

Serve hot rice with a generous pour of dal. Add crispy aloo bhujia on the side. Optionally drizzle ghee on dal for extra comfort.

Tips

• Split garlic (some in dal, some in tadka) for layered flavor
• Tomato tadka adds slight tang and richness
• Salt at the end in bhujia = crispy, non-sticky potatoes