Crispy, pan-fried prawns seasoned with classic Bengali spices like turmeric and chili. This simple yet flavorful dish comes together in minutes and is the perfect accompaniment to a comforting meal of dal and rice.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
153cal
26gprotein
4gcarbs
4g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
4 tbsp Mustard Oil (For shallow frying)
2 pcs Green Chilies (Slit, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Prepare and Marinate the Prawns
Rinse the cleaned and deveined prawns and pat them completely dry with paper towels. This step is crucial for achieving a crispy texture.
Discover the simple art of cooking Joha rice, a small-grained aromatic jewel from Assam. This naturally fragrant rice cooks up soft and fluffy, making it a perfect, delicate base for rich curries and simple dals. Its unique sweet aroma fills the kitchen as it cooks, promising a delightful meal.
A classic North Indian comfort food, this red lentil dal is quick, nutritious, and incredibly flavorful. A simple tempering of spices, onions, and tomatoes transforms the humble masur dal into a delicious, hearty dish perfect with rice or roti.
A simple and wholesome Assamese dish made from mashed raw papaya, pungent mustard oil, and fresh herbs. This rustic side dish is light, healthy, and pairs perfectly with steamed rice and dal.
About Misa Maas Bhaja, Joha Rice, Masur Dal Tadka and Papaya Pitika
Crispy Misa Maas Bhaja with protein-packed dal and rice – a homestyle meal that's pure, soul-satisfying comfort.
This assamese dish is perfect for lunch. With 654.24 calories and 33.699999999999996g of protein per serving, it's a muscle-gain option for your meal plan.
fat
In a mixing bowl, combine the dry prawns with turmeric powder, red chili powder, and salt.
Gently toss until each prawn is evenly coated with the spice mixture.
Let the prawns marinate for 10-15 minutes at room temperature.
2
Shallow Fry the Prawns
Place a wide skillet or frying pan over medium-high heat. Add the mustard oil and heat it until it's very hot and just begins to smoke lightly. This reduces its natural pungency.
Carefully arrange the marinated prawns in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary to ensure they fry rather than steam.
Fry for 2-3 minutes on the first side, undisturbed, until golden brown and crisp.
Flip the prawns and cook for another 2-3 minutes on the other side. The prawns are done when they turn opaque pink and curl into a 'C' shape.
3
Garnish and Serve
Once cooked, use a slotted spoon to remove the prawns from the pan, allowing excess oil to drain off. Place them on a serving plate.
Garnish with the slit green chilies.
Serve immediately with lemon wedges on the side. This dish pairs perfectly with hot steamed rice and a simple dal.
Servings4
Serving size: 1 cup
269cal
5gprotein
57gcarbs
1gfat
Ingredients
1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
3 cup Water (Use filtered water for the best taste.)
0.5 tsp Salt (Optional, adjust to your taste.)
1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)
Instructions
1
Rinse and Soak the Rice (Optional but Recommended)
Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2
Cook the Rice
Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
Add 3 cups of fresh water, the optional salt, and ghee.
Place the pot on the stove over high heat and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
Do not lift the lid during this time to ensure the rice steams properly.
3
Rest and Fluff
After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.
0.5 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.
2
Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.
3
While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
4
Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
5
Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.
6
Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.
7
Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.
Peel the raw papaya thoroughly, cut it in half lengthwise, and use a spoon to scoop out all the seeds and white pith.
Chop the papaya flesh into 1-inch cubes.
Place the papaya cubes in a medium-sized pot. Add 4 cups of water and 0.5 tsp of salt.
Bring the water to a boil over high heat, then reduce to a medium simmer. Cook for about 15 minutes, or until the papaya is very tender and can be easily pierced with a fork.
2
Mash the Papaya
Once tender, carefully drain all the water from the pot, ensuring the papaya is as dry as possible.
Transfer the hot papaya cubes to a mixing bowl.
Using a potato masher or the back of a fork, mash the papaya thoroughly until it reaches a coarse, rustic texture. It's best to do this while the papaya is still hot.
3
Combine and Season
To the mashed papaya, add the finely chopped red onion, green chilies, and fresh coriander leaves.
Drizzle the pungent mustard oil over the mixture and add the remaining 0.5 tsp of salt.
Gently mix all the ingredients with a spoon until everything is well combined. Be careful not to overmix.
4
Serve Immediately
Taste the pitika and adjust the salt or green chilies if needed.
Serve the Papaya Pitika warm as a side dish with steamed rice and dal for a traditional Assamese meal.
Pour the prepared tempering directly into the cooked dal in the pressure cooker. Stir everything together to combine well.
9
Bring the dal to a gentle simmer over low heat and let it cook for 2-3 minutes, allowing the flavors to meld. If the dal seems too thick, add a little hot water to reach your desired consistency.
10
Turn off the heat. Stir in the garam masala, freshly chopped coriander leaves, and optional lemon juice. Mix well and serve hot.