Bihari Lunch Platter- Dal, Rice, Bodi(Long Beans) Potato Sabzi

Name: Bihari Lunch Platter- Dal, Rice, Bodi(Long Beans) Potato Sabzi
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gm Long Beans; 2 Big Potatoes; 2 tbsp Onion paste; 1 tbsp Garlic and ginger paste; 1 tsp Red Chilli powder; 1 tsp Turmeric powder; 1/2 tsp Fenugreek seeds; to taste Salt; as needed Oil; 1 cup Rice; as needed Water; 1/4 cup Arhar dal; 1 tbsp Masoor dal; 1 tsp Turmeric powder; to taste Salt; 1 tbsp Oil; 1 Dry Red Chilli; 1/2 tsp Cumin seeds

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#week2of5
#favoritelunch
Dal, rice, sabzi and salad is my favourite lunch platter.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#week2of5
#favoritelunch
Dal, rice, sabzi and salad is my favourite lunch platter.

Saved

Ingredients

45 Minutes

2 servings

For Long Beans Potato Sabzi
250 gmLong Beans
2Big Potatoes
2 tbspOnion paste
1 tbspGarlic and ginger paste
1 tspRed Chilli powder
1 tspTurmeric powder
1/2 tspFenugreek seeds
to tasteSalt
as neededOil
For Rice
1 cupRice
as neededWater
For Dal
1/4 cupArhar dal
1 tbspMasoor dal
1 tspTurmeric powder
to tasteSalt
1 tbspOil
1Dry Red Chilli
1/2 tspCumin seeds

Saved

Steps

45 Minutes

1

For rice- wash and drain rice and cook with water till it becomes soft and then discard the water.
2

For dal- wash dal and cook with salt, turmeric, water and 1 drop of oil in pressure cooker for 3 whistles.
3

Heat oil, add red chilli and cumin seeds and put this tadka over dal.
4

For long beans potato sabzi- cut and wash both veggie and thrn fry in hot oil.
5

Fry till it becomes soft and keep aside.
6

Add more oil in pan and put fenugreek seeds.
7

When fenugreek seeds crackle, add onion paste and ginger garlic paste.
8

Cook for a minute and then add turmeric and chilli powder.
9

Add salt and sauté it till oil starts separate.
10

Add fried veggies and mix well so the masala coats veggies.
11

Sauté and cook on high flames for sometimes.
12

Add water and cook it till potatoes becomes soft and water evaporate.
13

Serve with dal, rice, salad and fryums.