Ruti, Potoler Torkari and Moong Dal Tadka

Ingredients

• 250 g Pointed Gourd (Scraped lightly and cut into 1.5-inch pieces)
• 2 medium Potato (Peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 large Bay Leaf
• 2 pcs Dried Red Chilli (Broken in half)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 large Tomato (Pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Helps balance the flavors)
• 1.5 cup Water (Warm)
• 0.5 tsp Garam Masala
• 1 tsp Ghee (Optional, for finishing)

Instructions

1. 1

   Prepare and Fry Vegetables

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking.
   • Add the pointed gourd (potol) pieces. Sauté for 4-5 minutes, stirring occasionally, until they have golden-brown spots. Remove with a slotted spoon and set aside.
   • In the same oil, add the cubed potatoes. Fry for 6-7 minutes until they are golden brown on the edges. Remove and set aside with the potol.
2. 2

   Temper the Spices (Phoron)

   • Reduce the heat to medium-low. In the remaining oil, add the bay leaf, dried red chillies, and panch phoron.
   • Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3. 3

   Build the Masala Base

   • Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger and garlic pastes. Cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree. Then, add the turmeric, cumin, coriander, and red chilli powders.

Ingredients

• 1 cup Yellow Moong Dal (Rinsed and soaked for at least 30 minutes)
• 2 tbsp Ghee (Divided)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 medium Onion (Finely chopped)
• 1 inch Ginger (Finely grated or minced)
• 4 clove Garlic (Minced)
• 2 pcs Green Chili (Slit lengthwise)
• 2 medium Tomato (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat, adjust to taste)
• 1 tsp Salt (To taste)
• 3.5 cup Water (3 cups for cooking, 0.5 cup or more to adjust consistency)
• 2 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Pressure Cook the Dal

   • Drain the soaked moong dal. Place it in a pressure cooker with 3 cups of water, turmeric powder, and salt.
   • Secure the lid and pressure cook on medium-high heat for 3-4 whistles, approximately 10-12 minutes.
   • Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal gently until it reaches a smooth, creamy consistency. Set aside.
2. 2

   Prepare the Base Masala

   • Heat 1 tablespoon of ghee in a kadai or deep pan over medium heat.
   • Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes, pressing down with a spatula, until they turn soft and mushy and the ghee starts to separate from the masala.
3. 3

   Combine and Simmer

   • Pour the cooked dal into the pan with the prepared masala. Mix everything together thoroughly.