Gahori Lai Xaak, Bora Saul and Omita Khar

Ingredients

• 1.5 cup Bora Saul Rice (Assamese glutinous rice)
• 0.25 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (4+ hours)

   • Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
   • Add enough fresh, cold water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
2. 2

   Prepare for Steaming (5 minutes)

   • Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
   • Transfer the drained rice to a bowl and gently mix in the salt.
   • Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
   • Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
3. 3

   Steam the Rice (20-25 minutes)

   • Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
   • Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
   • Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
   • Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
4. 4

   Rest and Serve (5 minutes)

   • Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
   • Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
   • Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).

Ingredients

• 500 g Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
• 0.25 cup Masoor Dal (Rinsed well)
• 1 tsp Baking Soda (A substitute for traditional khar)
• 2 cup Water (For boiling)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 inch piece Ginger (Finely grated)
• 2 pcs Green Chili (Slit lengthwise)

Instructions

1. 1

   In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.

2. 2

   Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.

3. 3

   Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.

4. 4

   Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.

5. 5

   While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.

6. 6

   Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.

7. 7

   Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.