Step-by-Step Instructions

1. 1.Prepare and Cook Rice

   Thoroughly wash 1 cup of Basmati rice under running water, rinsing multiple times until the water runs clear. Place the washed rice in a rice cooker, add 1.5 cups of water, close the lid, and set it to the 'LOW CARB' function for 40 minutes. Press start.

2. 2.Cook Masoor Dal

   Add 1/2 cup red lentil (masoor dal) to an Instant Pot. Add 3 cups of hot water, salt to taste, 1 tsp turmeric powder, and a drop of oil (to prevent foaming). Close the Instant Pot lid, ensure the vent is sealed, and set to 'Pressure Cook' on 'Normal' for 12 minutes.

3. 3.Start Cabbage Curry

   Heat 1-2 tbsp oil in a pan on medium heat. Once the oil is hot, lower the heat and add 1 tsp panch phoron. Let the seeds crackle but not burn. Add 1 dry bay leaf. Add 1 medium head of shredded cabbage to the pan. Cover the pan with a lid and allow the cabbage to shrink for a few minutes on medium-low heat. (If cabbage was washed before shredding, add a few tablespoons of water before covering).

4. 4.Prepare Bitter Gourd and Potato Fry

   Heat 1-2 tbsp oil in a separate pan on medium heat. Add 1/2 sliced red onion and sauté until translucent. Add 2 medium potatoes (cut into sticks) and 2 medium sliced bitter gourds to the pan. Stir to combine.

5. 5.Season Cabbage Curry

   Return to the cabbage curry. Add salt to taste, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp chili powder. Stir well to coat the cabbage evenly. Grate 1 tbsp fresh ginger directly into the cabbage curry and stir again. Place 4 halved plum tomatoes on top of the cabbage and cover the pan again, letting it cook on medium-low heat.

6. 6.Season Bitter Gourd and Potato Fry

   Return to the bitter gourd and potato fry. Add salt to taste, 1 tsp turmeric powder, and 1/2 tsp chili powder. Stir well to combine and cover the pan.

7. 7.Finish Dal

   The dal in the Instant Pot is cooked. Allow natural pressure release, then open the lid. Stir the cooked dal with a wooden masher until smooth. If a thinner consistency is desired, add some more hot water to the dal and stir.

8. 8.Prepare Dal Tempering (Tarka)

   Prepare the tempering (tarka) for the dal: Heat 1-2 tbsp oil in a small tempering pan. Add 2 dry red chilies, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, and 1/4 tsp cumin seeds. Let them splutter. Add a few curry leaves to the tempering. Pour the hot tempering directly into the cooked dal and stir gently.

9. 9.Complete Cabbage Curry

   Check the cabbage curry. The tomatoes should be soft. Peel the skin off the softened tomatoes and mash them into the cabbage curry. Stir well. Add 1-2 green chilies and 1/2 cup frozen green peas. Stir. Increase the heat to high and cook until any excess water has dried off from the cabbage curry. Garnish with 2 tbsp chopped fresh coriander leaves and stir.

10. 10.Finish Bitter Gourd and Potato Fry

    Stir the bitter gourd and potato fry occasionally. Once almost done, give it a final blast of high heat for a fried texture.

11. 11.Serve the Thali

    The rice is cooked. Open the rice cooker and fluff the rice with a spatula. Assemble the thali by serving the rice, bitter gourd and potato fry, simple masoor dal, cabbage curry, and a side salad.