Ruti, Begun Pora and Bengali Kalai Dal

Ingredients

• 1 large Eggplant (About 500g, choose one with smooth, glossy skin)
• 1 medium Tomato (Ripe but firm)
• 4 cloves Garlic Cloves (Peeled)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chilies (Finely chopped, adjust to taste)
• 3 tbsp Mustard Oil (Divided; use a pungent, cold-pressed variety)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare Vegetables for Roasting (5 minutes)

   • Wash and thoroughly dry the eggplant and tomato.
   • Using a sharp knife, make 4-5 deep slits into the eggplant. This helps it cook evenly and allows you to check for any worms.
   • Peel the garlic cloves and push one clove deep into each slit in the eggplant.
   • Rub 1 teaspoon of mustard oil all over the surface of the eggplant and tomato. This helps the skin char nicely and peel off easily.
2. 2

   Roast the Vegetables (15-20 minutes)

   • Place the eggplant and tomato directly on a gas stove flame set to medium. You can use a wire rack (roasting jali) for stability.
   • Using a pair of tongs, rotate the vegetables every 3-4 minutes to ensure they are charred evenly on all sides.
   • Continue roasting until the outer skin is completely blackened and blistered, and the flesh feels very soft and collapsed when poked with a knife. The tomato will cook faster than the eggplant.
3. 3

   Cool and Peel (5 minutes)

   • Carefully remove the roasted vegetables from the flame and place them in a bowl.

Ingredients

• 1 cup Kalai Dal (Also known as skinned urad dal)
• 4 cup Water (For pressure cooking)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tbsp Ginger (Finely grated, divided)
• 2 pcs Green Chilies (Slit lengthwise)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Fennel Seeds (Also known as Mouri)
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tsp Ghee (Optional, for finishing)

Instructions

1. 1

   Rinse the Kalai Dal under running water until the water runs clear. Soak the dal in 2-3 cups of fresh water for at least 30-45 minutes. This step is crucial for a creamy texture.

2. 2

   Drain the soaking water completely. Transfer the soaked dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, and half of the grated ginger.

3. 3

   Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes after the first whistle. Turn off the heat and allow the pressure to release naturally.

4. 4

   Once the pressure has subsided, open the cooker. The dal should be soft but not mushy. Use a whisk to gently mix the dal until it reaches a smooth, creamy, and uniform consistency. If it seems too thick, add 1/2 to 1 cup of hot water to adjust.

5. 5

   Prepare the tempering (phoron). Heat the mustard oil in a small pan (tadka pan) over medium-high heat until it is very hot and you see faint smoke. This removes the raw pungency of the oil.

6. 6

   Lower the heat to medium, then add the fennel seeds. Once they start to splutter (about 20-30 seconds), add the asafoetida, slit green chilies, and the remaining grated ginger. Sauté for another 30 seconds until the ginger is fragrant.

7. 7

   Immediately pour this hot tempering over the cooked dal in the pressure cooker. Be careful as it will sizzle. Stir well to combine.