Bengali Porota, Ghugni and Onion Salad

Ingredients

• 1.5 cup Dried Yellow Peas (Soaked overnight and drained)
• 1 large Onion (Finely chopped)
• 2 medium Tomatoes (Pureed)
• 3 tbsp Mustard Oil
• 1.5 tbsp Ginger Garlic Paste
• 3 pcs Green Chilies (Slit lengthwise)
• 1 pcs Bay Leaf
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.75 tsp Turmeric Powder (Divided into 1/4 tsp and 1/2 tsp)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (Divided, adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 4 cup Water (For pressure cooking)
• 3 tbsp Cilantro (Freshly chopped, for garnish)
• 1 pcs Lemon (Cut into wedges, for serving)

Instructions

1. 1

   Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight. After soaking, drain the water completely.

2. 2

   Transfer the soaked and drained peas to a pressure cooker. Add 4 cups of fresh water, 1/2 tsp of salt, and 1/4 tsp of turmeric powder. Secure the lid and cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but not mushy. Allow the pressure to release naturally.

3. 3

   While the peas are cooking, heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This mellows its pungent flavor.

4. 4

   Lower the heat to medium. Add the bay leaf and cumin seeds. Once the seeds start to splutter (about 30 seconds), add the asafoetida.

5. 5

   Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.

6. 6

   Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

7. 7

   Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges of the masala.

8. 8

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.