Assamese Sour Fish Curry, Joha Rice and Mati Dal

Ingredients

• 1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
• 3 cup Water (Use filtered water for the best taste.)
• 0.5 tsp Salt (Optional, adjust to your taste.)
• 1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)

Instructions

1. 1

   Rinse and Soak the Rice (Optional but Recommended)

   • Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2. 2

   Cook the Rice

   • Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
   • Add 3 cups of fresh water, the optional salt, and ghee.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to ensure the rice steams properly.
3. 3

   Rest and Fluff

   • After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
   • Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.

Ingredients

• 1 cup Whole Black Gram (Also known as Mati Dal or Urad Sabut)
• 4 cup Water (For pressure cooking)
• 1 inch Ginger (Finely minced)
• 4 pcs Garlic Cloves (Finely minced)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 pcs Lime (Cut into wedges for serving)

Instructions

1. 1

   Prepare the Lentils

   • Rinse the whole black gram (mati dal) under cold running water until the water runs clear.
   • Soak the lentils in 3-4 cups of water for at least 6 hours, or preferably overnight. This step is crucial for a creamy texture and faster cooking.
   • After soaking, drain the water completely and give the lentils one final rinse.
2. 2

   Pressure Cook the Dal

   • Place the soaked and drained lentils in a pressure cooker.
   • Add 4 cups of fresh water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and cook on medium-high heat. After the first whistle, reduce the heat to low and let it cook for 20-25 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
   • Once the pressure has subsided, open the lid. The dal should be completely soft and mushy. Use a whisk or the back of a ladle to mash the dal against the side of the cooker until it reaches a smooth, creamy consistency.
3. 3

   Prepare the Tempering (Tadka)