Step-by-Step Instructions

1. 1.Prepare the Rice

   Wash 1 cup of basmati rice thoroughly under running water until the water runs clear. Place the washed rice in a rice cooker, add 2 cups of water, and set it to the 'Low Carb' function (or your preferred white rice setting). Start cooking and let it cook unattended.

2. 2.Cook the Masoor Dal

   Add 1/2 cup of rinsed red lentil (masoor dal) to an Instant Pot or pressure cooker. Add 3 cups of hot water, salt to taste, 1 teaspoon of turmeric powder, and a drop of oil to prevent foaming. Close the lid, set to high pressure, and cook for 12 minutes. Allow for natural pressure release.

3. 3.Start the Cabbage Curry

   Heat 2 tablespoons of oil in a large pan or wok. Once hot, lower the heat and add 1 teaspoon of panch phoron and 1 dry bay leaf. Let the spices crackle for about 30 seconds. Add about 1/2 head of shredded cabbage. Cover the pan with a lid and let the cabbage shrink on medium-low heat for a few minutes.

4. 4.Begin the Bitter Gourd & Potato Fry

   In a separate pan, heat 2 tablespoons of oil on medium heat. Add 1 sliced red onion and sauté until it becomes translucent. Then, add 1 sliced potato (cut into sticks) and 2 sliced bitter gourds. Mix well to combine.

5. 5.Season the Cabbage Curry

   Check on the cabbage and stir it. Add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of chili powder, and salt to taste. Mix all the spices thoroughly with the cabbage. Grate about 1 tablespoon of fresh ginger directly into the cabbage and mix again. Cut 2 tomatoes into halves and place them on top of the cabbage. Cover with a lid and let it cook on medium-low heat.

6. 6.Season the Bitter Gourd & Potato Fry

   Add salt to taste, 1 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder to the bitter gourd and potato mixture. Mix everything well, cover the pan, and cook on medium-low heat until the potatoes are tender.

7. 7.Finish the Masoor Dal

   Once the pressure cooker has naturally released all pressure, open the lid. Use a wooden masher or a spoon to mash the dal to your desired consistency. If you prefer a thinner dal, add some more hot water and stir. Prepare the tempering by heating 1 tablespoon of oil in a small tempering pan. Add 2-3 dry red chilies, 1/4 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, and 1/4 teaspoon of cumin seeds. Let them splutter. Add a few curry leaves. Pour the hot tempering over the cooked dal and immediately cover the Instant Pot for a few seconds to infuse the flavors.

8. 8.Complete the Bitter Gourd & Potato Fry

   Check on the bitter gourd and potato fry. Stir occasionally to ensure even cooking and prevent sticking. Continue cooking until the potatoes are tender and the bitter gourd has a slightly fried texture. For extra crispiness, give it a final blast of heat at the end, stirring constantly.

9. 9.Finalize the Cabbage Curry

   Remove the lid from the cabbage curry. Carefully peel off the skin from the cooked tomatoes and mash them into the cabbage mixture. Add 1-2 green chilies and 1/4 cup of frozen green peas. Increase the heat to high and cook, stirring frequently, until all the excess water has dried off. Garnish with fresh chopped coriander leaves.

10. 10.Serve the Thali

    Once the rice cooker finishes, open it and fluff the cooked rice with a spoon. Assemble your thali by serving a mound of rice, a portion of the fresh side salad, the bitter gourd and potato fry, a bowl of masoor dal, and a bowl of the cabbage curry.