Bengali Labra, Steamed Basmati Rice and Bhaja Muger Dal

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 Moong Dal (yellow split lentils)
• 2 tbsp Ghee (divided)
• 4 cups Water (divided, plus more if needed)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 piece Bay Leaf
• 2 pieces Dried Red Chilli (broken in half)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (ensure it's gluten-free if needed)
• 1 inch piece Ginger (finely grated)
• 0.5 cup Green Peas (fresh or frozen)
• 0.5 tsp Sugar (balances the flavors)
• 0.5 tsp Garam Masala

Instructions

1. 1

   Roast and Wash the Dal

   • Place a heavy-bottomed pan or kadai over low-medium heat.
   • Add the moong dal and dry roast, stirring continuously for 5-7 minutes, until it turns a pale golden color and releases a nutty, fragrant aroma.
   • Be careful not to let it brown too much or burn. Remove the dal from the pan and let it cool for a minute.
   • Wash the roasted dal under running water until the water runs clear.
2. 2

   Cook the Dal

   • Transfer the washed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and cook on medium heat for 2-3 whistles (about 10-12 minutes).
   • Turn off the heat and allow the pressure to release naturally. The dal should be soft but still hold its shape.
   • Gently whisk the dal to create a slightly creamy consistency.
3. 3

   Prepare the Tempering (Phoron)

   • In a separate pan, heat 1 tbsp of ghee over medium heat.