Ilish Maas Bhaji, Steamed Basmati Rice, Masoor Dal Tadka and Begun Bhaja

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

• 1 large Brinjal (About 400-500g, also known as eggplant)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
• 2 tbsp Rice Flour (For a crispy coating)
• 0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
   • Trim the stalk but you can leave the green cap on for a traditional look.
   • Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
   • Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
   • Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3. 3

   Shallow Fry the Begun

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
   • Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
   • Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
   • Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
   • Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4. 4

   Drain and Serve

   • Once cooked, use a spatula to remove the fried eggplant slices from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.