Assamese Pork with Bamboo Shoot, Steamed Basmati Rice, Matar Dal and Aloo Pitika

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 cup Matar Dal (Also known as yellow split peas)
• 3 cup Water (For soaking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ginger (Freshly grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Sugar (A key ingredient for the authentic Bengali taste, but can be omitted)
• 2 tbsp Mustard Oil (For the tempering (phoron))
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Prepare the Dal (10 minutes + soaking time)

   • Rinse the matar dal under cool running water until the water runs clear.
   • In a large bowl, soak the dal in 3 cups of water for at least 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal (15-20 minutes)

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, grated ginger, and the slit green chilies.
   • Secure the lid and cook on medium-high heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
   • Once safe, open the cooker. Gently whisk the dal to achieve a smooth, consistent texture. It should be soft but not completely mashed.
   • Stir in the sugar until it dissolves completely.
3. 3

   Prepare the Tempering (Phoron) (2-3 minutes)

   • Heat the mustard oil in a small tadka pan over medium-high heat until it is fragrant and just begins to smoke.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.