Dim Posto Bora, Shada Bhaat, Masoor Dal Tadka and Begun Pora

Ingredients

• 1.5 cup Gobindobhog Rice (Or use any short-grain aromatic rice)
• 3 cup Water
• 0.5 tsp Salt (Optional, for seasoning)

Instructions

1. 1

   Rinse and Soak Rice (35 minutes)

   • Place the rice in a large bowl. Cover with cool water, gently swirl with your fingers, and drain the cloudy water.
   • Repeat the rinsing process 3-4 times until the water runs mostly clear.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. This step is key to fluffy, evenly cooked grains.
   • After soaking, drain the rice completely in a fine-mesh sieve.
2. 2

   Boil Water (3 minutes)

   • In a medium, heavy-bottomed pot with a tight-fitting lid, bring 3 cups of water and the optional salt to a rolling boil over high heat.
3. 3

   Cook the Rice (15 minutes)

   • Carefully add the drained rice to the boiling water. Give it one single, gentle stir to prevent clumping.
   • As soon as the water returns to a boil, reduce the heat to the absolute lowest setting.
   • Cover the pot tightly with the lid and let it simmer for 12-15 minutes. Do not lift the lid, as the trapped steam is crucial for cooking.
4. 4

   Rest and Fluff (10 minutes)

   • After 15 minutes, turn off the heat but keep the pot on the stove, still covered, for another 10 minutes.
   • This resting period allows the grains to absorb any remaining moisture and become perfectly tender.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
5. 5

   Serve

   • Serve the Shada Bhaat hot as an accompaniment to your favorite Bengali curries, dals, and fried fish.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 1 large Eggplant (About 500g, choose one with smooth, glossy skin)
• 1 medium Tomato (Ripe but firm)
• 4 cloves Garlic Cloves (Peeled)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chilies (Finely chopped, adjust to taste)
• 3 tbsp Mustard Oil (Divided; use a pungent, cold-pressed variety)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare Vegetables for Roasting (5 minutes)

   • Wash and thoroughly dry the eggplant and tomato.
   • Using a sharp knife, make 4-5 deep slits into the eggplant. This helps it cook evenly and allows you to check for any worms.
   • Peel the garlic cloves and push one clove deep into each slit in the eggplant.
   • Rub 1 teaspoon of mustard oil all over the surface of the eggplant and tomato. This helps the skin char nicely and peel off easily.
2. 2

   Roast the Vegetables (15-20 minutes)

   • Place the eggplant and tomato directly on a gas stove flame set to medium. You can use a wire rack (roasting jali) for stability.
   • Using a pair of tongs, rotate the vegetables every 3-4 minutes to ensure they are charred evenly on all sides.
   • Continue roasting until the outer skin is completely blackened and blistered, and the flesh feels very soft and collapsed when poked with a knife. The tomato will cook faster than the eggplant.
3. 3

   Cool and Peel (5 minutes)

   • Carefully remove the roasted vegetables from the flame and place them in a bowl.