Jikha Aru Koni Anja, Steamed Basmati Rice and Mati Dail

Ingredients

• 1 cup Mati Dail (Whole black gram lentils)
• 4 cup Water (For pressure cooking)
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils

   • Rinse the mati dail (whole black gram) thoroughly under cold running water until the water runs clear.
   • Soak the lentils in 3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for a creamy texture and faster cooking.
   • After soaking, drain the water completely and give the lentils one final rinse.
2. 2

   Pressure Cook the Dal

   • Transfer the soaked and drained dal to a pressure cooker.
   • Add 4 cups of fresh water, the grated ginger, slit green chilies, turmeric powder, and salt.
   • Stir well, secure the lid, and pressure cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • Once cooked, allow the pressure to release naturally. This ensures the dal is perfectly soft.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure is releasing, prepare the tempering. Heat the mustard oil in a small pan (tadka pan) over medium-high heat until it just begins to smoke slightly. This removes its raw pungency.