Dimer Jhol, Shada Bhaat, Masoor Dal Tadka and Aloo Bhaja

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

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.