A classic Assamese delicacy where fish is marinated in a pungent mustard and chili paste, wrapped in banana leaves, and gently cooked. The leaves lock in moisture and infuse the fish with a unique, earthy aroma. A simple yet incredibly flavorful dish.
Prep30 min
Cook20 min
Soak15 min
Servings4
Serving size: 1 piece
305cal
26gprotein
8gcarbs
Ingredients
500 g Rohu Fish (cut into 4 thick steaks)
3 tbsp Black Mustard Seeds
6 cloves Garlic (peeled)
1 inch Ginger (peeled and roughly chopped)
4 pcs Green Chilies (adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
About Paatot Diya, Steamed Basmati Rice and Dal Tadka
Flavorful Koni Paatot Diya with gut-friendly dal and rice - a unique, soul-satisfying meal.
This assamese dish is perfect for dinner. With 807.6099999999999 calories and 41.26g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
4 pcs Banana Leaves (large sections, about 12x12 inches)
3 tbsp Water (for grinding the paste, as needed)
Instructions
1
Prepare the Mustard Paste
Soak the black mustard seeds in warm water for 20 minutes. This helps soften them and reduces bitterness.
Drain the water completely. In a grinder or blender, combine the soaked mustard seeds, garlic cloves, ginger, and green chilies.
Add 2-3 tablespoons of water and grind to a very smooth, thick paste. Scrape down the sides as needed. Set aside.
2
Marinate the Fish
In a mixing bowl, combine the ground mustard paste, 4 tbsp of mustard oil, turmeric powder, salt, and lemon juice. Mix thoroughly to create the marinade.
Gently rub this marinade onto each piece of fish, ensuring it's evenly coated on all sides.
Cover the bowl and let the fish marinate for at least 30 minutes at room temperature, or up to an hour in the refrigerator.
3
Prepare Banana Leaves and Wrap the Fish
Wash the banana leaf sections and pat them dry. Using tongs, carefully pass each leaf section over a low open flame for 10-15 seconds. You will see the color change to a darker, glossy green. This makes them pliable and prevents tearing.
Lay one wilted banana leaf section on a flat surface, shiny side down. Place one piece of marinated fish in the center.
Spoon a little extra marinade over the fish and top with a slit green chili if desired for extra heat.
Fold the leaf to create a neat, sealed rectangular parcel. Fold the bottom edge up, then the top edge down, followed by the two sides. Secure with a toothpick or kitchen twine if needed. Repeat for all fish pieces.
4
Cook the Fish Parcels
Heat a heavy-bottomed pan or tawa over low to medium-low heat. Add 2 teaspoons of mustard oil and swirl to coat the pan.
Carefully place the wrapped fish parcels in the pan, seam-side down. Do not overcrowd; cook in batches if necessary.
Cover the pan with a lid and cook for 8-10 minutes on one side. The leaf will darken and become fragrant.
Gently flip the parcels using a spatula and cook covered for another 8-10 minutes on the other side. The fish is cooked when it's opaque and flakes easily when tested.
5
Serve
Remove the cooked parcels from the pan and let them rest for a minute.
Serve the parcels hot, allowing each person to unwrap their own to enjoy the aromatic steam.
This dish pairs perfectly with plain steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
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
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
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
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.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
