Bihari Arna, Buta Dali, Kalara Bhaja and Kachumber Salad

Ingredients

• 1 cup Chana Dal (Also known as Buta Dali. Rinse and soak for at least 2-4 hours.)
• 3 cup Water (For pressure cooking the dal.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 1 large Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom Pods (Lightly crushed.)
• 3 whole Cloves
• 1 inch Ginger (Peeled and finely grated.)
• 0.25 cup Fresh Coconut (Finely grated.)
• 1 tbsp Jaggery (Grated or powdered. Can be substituted with sugar.)
• 2 tbsp Ghee (For tempering.)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 whole Dried Red Chilies (Broken into halves.)
• 0.25 tsp Asafoetida (Also known as Hing.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare and Pressure Cook the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
   • Drain the soaked dal completely. Transfer it to a pressure cooker.
   • Add 3 cups of fresh water, turmeric powder, salt, bay leaf, cinnamon stick, crushed green cardamom pods, cloves, and grated ginger.
   • Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly cooked yet holds its shape.
2. 2

   Add Coconut and Sweetener

   • Once the pressure has fully released, carefully open the cooker.
   • Add the grated fresh coconut and grated jaggery to the cooked dal.
   • Stir gently to combine. Place the cooker back on the stove (without the lid) and let it simmer on low heat for 5-7 minutes. This allows the flavors to meld and the dal to thicken slightly.
3. 3

   Prepare the Tempering (Tadka)

Ingredients

• 250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
• 1 large Potato (Peeled and sliced into thin half-moons)
• 1 large Onion (Thinly sliced)
• 3 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Divided use)
• 0.5 tsp Sugar (Optional, helps balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Place the thinly sliced bitter gourd in a mixing bowl. Add 1/2 tsp of salt and toss well to coat.
   • Let it rest for 15 minutes. This will draw out the bitter juices.
   • After 15 minutes, take handfuls of the bitter gourd and squeeze firmly to remove as much water as possible. Discard the bitter liquid and set the squeezed slices aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a wide kadai or pan over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
   • Add the thinly sliced onions and sauté for 3-4 minutes until they soften and become translucent.
3. 3

   Cook the Vegetables

   • Add the sliced potatoes to the pan. Stir and cook for 5-6 minutes, until the potatoes are about half-cooked and have light golden spots.
   • Add the squeezed bitter gourd slices to the pan. Mix everything well to combine.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.