Bihari Arna, Saga Muga and Aloo Pitika

Ingredients

• 1 cup Moong Dal (also known as muga dali)
• 250 g Spinach (roughly chopped)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 inch Ginger (grated)
• 4 cloves Garlic Cloves (minced)
• 2 whole Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Ghee (divided)
• 1 tsp Pancha Phutana (Odia five-spice blend)
• 2 whole Dried Red Chili (broken into halves)
• 4 cup Water (for cooking dal and adjusting consistency)

Instructions

1. 1

   Roast and Cook the Dal

   • Place a heavy-bottomed pan or pressure cooker base on low-medium heat. Add the moong dal and dry roast for 3-4 minutes, stirring continuously, until it turns light golden and releases a nutty aroma. Do not let it brown.
   • Transfer the roasted dal to a bowl and rinse it well with water.
   • Return the rinsed dal to the pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 10-12 minutes). Allow the pressure to release naturally.
2. 2

   Prepare the Spinach Masala

   • While the dal cooks, heat 1 tablespoon of ghee in a separate pan (kadai) over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes mushy.
   • Add the chopped spinach to the pan. Cook for 5-7 minutes, stirring, until the spinach wilts completely and releases its water.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.