Roti, Matimahor Dal and Achari Bhindi

Ingredients

• 1 cup Whole Urad Dal (with skin on)
• 4 cup Water (for soaking)
• 1 inch Ginger (finely grated)
• 5 pcs Garlic Cloves (finely minced)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (or to taste)
• 0.25 tsp Baking Soda (a substitute for traditional 'khar')
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (broken in half)
• 1 pcs Bay Leaf
• 0.25 tsp Hing
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils: Rinse the whole urad dal under running water until the water runs clear. Place it in a large bowl and cover with 4 cups of water. Let it soak for at least 8 hours or overnight.

2. 2

   Pressure Cook the Dal: Drain the soaked dal completely. Transfer it to a pressure cooker. Add 4 cups of fresh water, grated ginger, minced garlic, slit green chilies, turmeric powder, salt, and the pinch of baking soda. Stir well to combine.

3. 3

   Cook Until Tender: Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for about 25 minutes. Once done, turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.

4. 4

   Create a Creamy Texture: Carefully open the cooker. The dal should be very soft. Using the back of a sturdy ladle, mash about one-third of the dal against the side of the pot. This process releases starches and creates the signature thick, creamy consistency. If the dal seems too thick, add 1/2 cup of hot water and simmer for 5 minutes, stirring occasionally.

5. 5

   Prepare the Tempering (Tadka): In a small pan or tadka pan, heat the mustard oil on medium-high heat until it just begins to smoke. Immediately lower the heat to low.

6. 6

   Sizzle the Spices: Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Add the hing and swirl the pan for another 10 seconds.

Ingredients

• 500 g Bhindi (tender okra, washed and dried thoroughly)
• 3 tbsp Mustard Oil
• 1 pcs Onion (large, finely sliced)
• 1 pcs Tomato (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 1 tsp Mustard Seeds (also known as Rai)
• 1 tsp Fennel Seeds (also known as Saunf)
• 1 tsp Cumin Seeds (also known as Jeera)
• 0.5 tsp Nigella Seeds (also known as Kalonji)
• 0.25 tsp Fenugreek Seeds (also known as Methi Dana)
• 0.25 tsp Asafoetida (also known as Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (dry mango powder)
• 0.5 tsp Garam Masala
• 1 tsp Salt (to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the bhindi: Wash the bhindi and pat them completely dry with a kitchen towel. This is a critical step to prevent them from becoming slimy. Trim the top and tail of each bhindi, then cut them into 1-inch pieces.

2. 2

   Sauté the bhindi: Heat 2 tablespoons of mustard oil in a wide pan or kadai over medium-high heat until it's lightly smoking. Add the cut bhindi and sauté for 7-8 minutes, stirring occasionally, until they are about 80% cooked and lose their slimy texture. They should have light brown spots. Remove the bhindi from the pan and set aside.

3. 3

   Temper the spices: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the whole spices: mustard seeds, fennel seeds, cumin seeds, nigella seeds, and fenugreek seeds. Allow them to crackle for about 30 seconds until fragrant.

4. 4

   Build the masala base: Add the asafoetida, followed by the sliced onions. Sauté for 5-6 minutes until the onions turn golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

5. 5

   Cook the masala: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Now, add the powdered spices: turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the masala for 2-3 minutes, until the oil begins to separate from the sides.

6. 6

   Combine and finish: Return the sautéed bhindi to the pan. Gently toss everything together, ensuring the bhindi is well-coated with the masala. Cover and cook on low heat for 4-5 minutes to allow the bhindi to absorb the flavors and cook through.