Haanhor Manxo Kumura, Steamed Basmati Rice, Masoor Dal Tadka and Omita Khar

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

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 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.