Bihari Arna, Kosala Saaga Bhaja and Arhar Dal Tadka

Cook the Rice

• In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
• Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
• Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.

Make the Jaggery Syrup

• While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
• Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
• Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.

Simmer with Milk

• Pour the 4 cups of full-fat milk into the pot with the mashed rice.
• Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
• Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.

Combine Jaggery and Milk (Crucial Step)

• Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
• Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
• Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.

Finish and Thicken

• Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
• Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
• Turn off the heat. The arna will continue to thicken as it cools.

Garnish and Serve

• Transfer the Bihari Arna to serving bowls.
• Garnish with slivered almonds and chopped cashews.
• Serve warm or chilled according to your preference.

Sauté Onions and Cook Saaga

• Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
• Add the turmeric powder and mix well.
• Add the chopped amaranth leaves to the kadai. It might look like a lot, but it will wilt down. If needed, add it in two batches.
• Sprinkle the salt over the leaves. Mix everything gently. The salt will help draw out moisture and wilt the greens faster.

Wilt and Finish

• Cover the kadai and cook on low heat for 5-7 minutes, stirring occasionally, until the leaves are tender.
• Uncover and cook for another 2-3 minutes to evaporate any excess water, making the dish dry.
• Lightly crush the fried badi with your hands and add them to the pan.
• Gently mix to combine the badi with the saaga. Cook for one more minute.
• Turn off the heat. Serve hot with steamed rice and dal.

Complete the Tadka and Combine

• Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
• Add the red chili powder and coriander powder. Sauté the spices for one minute until the oil starts to separate from the masala.
• Pour this entire tadka mixture into the cooked dal in the pressure cooker.
• Add the garam masala and mix everything well.

Simmer and Serve

• Place the pressure cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld together.
• Turn off the heat. Garnish with freshly chopped coriander leaves.
• Squeeze fresh lemon juice just before serving, if desired.
• Serve hot with steamed basmati rice, jeera rice, or fresh rotis.