Aloo Bhate, Muga Dali, Potala Besara and Ouu Khata

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 Pointed Gourd (Scraped and cut into 1-inch pieces)
• 2 medium Potato (Peeled and cubed)
• 2 tbsp Black Mustard Seeds
• 1 tbsp Yellow Mustard Seeds (Helps to balance the pungency)
• 1 tsp Cumin Seeds
• 5 clove Garlic Cloves
• 2 pc Green Chili (Adjust to your spice preference)
• 4 tbsp Mustard Oil (Divided for frying and tempering)
• 1 tsp Panch Phoron
• 2 pc Dry Red Chili (Broken into half)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water

Instructions

1. 1

   Prepare the Besara Paste

   • In a small bowl, combine the black mustard seeds, yellow mustard seeds, and cumin seeds. Cover with warm water and let them soak for at least 20 minutes. This softens the seeds for a smoother paste.
   • Drain the soaked seeds and transfer them to a grinder jar.
   • Add the garlic cloves and green chilies to the jar.
   • Grind to a very fine, smooth paste, adding 2-3 tablespoons of water as needed to facilitate grinding. Set the paste aside.
2. 2

   Sauté the Vegetables

   • Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke.
   • Carefully add the cubed potatoes and sauté for 4-5 minutes until they are light golden brown on the edges.
   • Add the pointed gourd pieces and continue to sauté for another 6-7 minutes until both vegetables have golden-brown spots and are about 70% cooked.
   • Remove the vegetables from the pan with a slotted spoon and set them aside.
3. 3

   Temper and Cook the Gravy

Ingredients

• 1 medium Elephant Apple (about 250-300g, also known as Ouu)
• 100 g Jaggery (grated or powdered)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron
• 2 whole Dried Red Chilies (broken into halves)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Salt (for boiling the ouu)
• 3 tbsp Fresh Coconut (grated)
• 1 cup Water (for boiling the ouu)

Instructions

1. 1

   Prepare the Elephant Apple

   • Wash the elephant apple (ouu) thoroughly. Place it on a stable cutting board.
   • Using a heavy, sharp knife or a billhook (panki), carefully strike the fruit in the center to crack it open. This requires significant force.
   • Once open, separate the petal-like segments. Peel off the tough outer skin from each segment.
   • Slice the peeled segments thinly, about 1/4-inch thick. Discard the hard central core.
2. 2

   Cook the Elephant Apple

   • Place the sliced ouu in a pressure cooker. Add 1 cup of water and 1/4 teaspoon of salt.
   • Pressure cook for 2-3 whistles on medium heat, or until the slices are tender but still hold their shape.
   • Alternatively, if using a pot, add the slices, water, and salt, and boil for 15-20 minutes until tender.
   • Once cooked, drain the water completely and set the boiled ouu slices aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is hot and shimmering.
   • Add the panch phoron and the broken dried red chilies to the hot oil.
   • Allow the spices to splutter for about 30 seconds until they become fragrant. Be careful not to burn them.
4. 4

   Combine and Simmer the Khata

   • Carefully add the boiled ouu slices to the pan with the tempering. Sauté for 1-2 minutes, coating the slices well with the spices.
   • Add the turmeric powder and the remaining 1/4 teaspoon of salt. Mix well.
   • Add the grated jaggery and 1/2 cup of water. Stir continuously until the jaggery dissolves completely.
   • Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens to a glossy, chutney-like consistency.
5. 5

   Finish and Serve

   • Stir in the grated fresh coconut and cook for another 2 minutes.
   • Turn off the heat. The khata will thicken further as it cools.
   • Allow the Ouu Khata to cool down to room temperature before serving. It is best enjoyed as a side dish with rice and dal.