Aloo Bhate, Ghanta Tarkari, Muga Dali and Kalara Bhaja

Ingredients

• 0.5 cup Chana Dal (Soaked for at least 30 minutes)
• 1 cup Potato (Peeled and cubed into 1-inch pieces)
• 1 cup Pumpkin (Peeled and cubed into 1-inch pieces)
• 0.5 cup Yam (Peeled and cubed into 1-inch pieces)
• 0.5 cup Raw Banana (Peeled and cubed into 1-inch pieces)
• 1 cup Brinjal (Cubed into 1-inch pieces)
• 3 tbsp Mustard Oil
• 1 tsp Pancha Phutana (Odia 5-spice blend)
• 1 pc Bay Leaf
• 3 pcs Dried Red Chilli (2 for the paste, 1 for tempering)
• 1 pc Onion (Medium, roughly chopped for paste)
• 1 inch Ginger (Peeled and roughly chopped)
• 5 cloves Garlic (Peeled)
• 1 tsp Cumin Seeds
• 1.5 tsp Coriander Seeds
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 3 tbsp Fresh Grated Coconut
• 0.5 tsp Jaggery (Optional, for balancing flavor)
• 1 tbsp Ghee (For finishing)
• 2.5 cup Water (Divided for cooking and curry)

Instructions

1. 1

   Preparation: Wash and soak the chana dal in water for at least 30 minutes, then drain. Wash and chop all vegetables into uniform 1-inch cubes. Keep the brinjal and raw banana cubes in a bowl of water to prevent browning.

2. 2

   Pressure Cook Dal & Hard Vegetables: In a pressure cooker, combine the soaked chana dal, potato, pumpkin, and yam. Add 1.5 cups of water, 1 tsp of salt, and half of the turmeric powder. Pressure cook for 2 whistles on medium heat (about 10-12 minutes). Allow the pressure to release naturally.

3. 3

   Make the Masala Paste: While the dal cooks, add the chopped onion, ginger, garlic, cumin seeds, coriander seeds, and 2 dried red chilies to a grinder. Add 2-3 tablespoons of water and blend into a smooth paste.

4. 4

   Sauté the Masala: Heat mustard oil in a large kadai or pan over medium heat until it's slightly smoking. Reduce the heat and add the pancha phutana, bay leaf, and the remaining 1 dried red chili. Let them splutter for 30 seconds. Add the ground masala paste and the remaining turmeric powder. Sauté for 7-8 minutes, stirring frequently, until the paste darkens and oil starts to separate from the sides.

5. 5

   Cook Softer Vegetables: Drain the brinjal and raw banana cubes and add them to the kadai. Sauté for 4-5 minutes, coating them well with the masala until they are slightly tender.

6. 6

   Combine and Simmer: Gently add the cooked dal and vegetable mixture from the pressure cooker into the kadai. Stir in the grated coconut, jaggery (if using), and the remaining salt. Add up to 1 cup of water, or as needed, to achieve a thick gravy. Mix gently, ensuring the vegetables don't break. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until all flavors have melded and the curry has thickened.

Ingredients

• 1 cup Yellow Moong Dal (Also known as Muga Dali)
• 4 cup Water (For cooking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 inch piece Ginger (Finely grated)
• 2 Green Chili (Slit lengthwise)
• 2 tbsp Ghee (For tempering)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 2 Dried Red Chili (Broken into halves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Cilantro (Freshly chopped, for garnish)

Instructions

1. 1

   Roast the Dal

   • Heat a heavy-bottomed pan or kadai over medium heat.
   • Add the yellow moong dal and dry roast, stirring continuously for 4-5 minutes.
   • The dal will turn a pale golden color and release a distinct nutty aroma. Be careful not to let it brown or burn.
   • Remove from heat immediately.
2. 2

   Pressure Cook the Dal

   • Transfer the roasted dal to a pressure cooker. Rinse it once with water to remove any dust.
   • Add 4 cups of fresh water, turmeric powder, salt, grated ginger, and slit green chilies.
   • Secure the lid and pressure cook on medium heat for 3 whistles, which should take about 10 minutes.
   • Turn off the heat and allow the pressure to release naturally.
3. 3

   Check Consistency

   • Once the pressure has settled, open the cooker.
   • The dal should be soft but retain a slight texture. Gently whisk it to achieve a smooth, slightly grainy consistency.

Ingredients

• 250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
• 1 large Potato (Peeled and sliced into thin half-moons)
• 1 large Onion (Thinly sliced)
• 3 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Divided use)
• 0.5 tsp Sugar (Optional, helps balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Place the thinly sliced bitter gourd in a mixing bowl. Add 1/2 tsp of salt and toss well to coat.
   • Let it rest for 15 minutes. This will draw out the bitter juices.
   • After 15 minutes, take handfuls of the bitter gourd and squeeze firmly to remove as much water as possible. Discard the bitter liquid and set the squeezed slices aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a wide kadai or pan over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
   • Add the thinly sliced onions and sauté for 3-4 minutes until they soften and become translucent.
3. 3

   Cook the Vegetables

   • Add the sliced potatoes to the pan. Stir and cook for 5-6 minutes, until the potatoes are about half-cooked and have light golden spots.
   • Add the squeezed bitter gourd slices to the pan. Mix everything well to combine.