Steamed Basmati Rice, Aamer Tok Dal and Potol Bhaja

Ingredients

• 1 cup masoor dal (rinsed and soaked for 30 minutes)
• 1 medium raw mango (peeled and sliced thinly)
• 4 cup water (for cooking the dal, plus more if needed)
• 0.5 tsp turmeric powder
• 1 tsp salt (or to taste)
• 2 tbsp mustard oil
• 1 tsp mustard seeds (black or brown)
• 2 pcs dry red chili (broken in half)
• 1 tsp sugar (adjust to balance the sourness)

Instructions

1. 1

   Cook the Lentils

   • In a pressure cooker, combine the soaked and drained masoor dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes until the dal is completely soft.
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy.
2. 2

   Infuse the Mango Flavor

   • Place the pot with the cooked dal back on the stove over medium heat and bring it to a gentle simmer.
   • Add the thinly sliced raw mango pieces to the dal.
   • Let it simmer for 5-7 minutes, or until the mango slices are tender but still hold their shape. Avoid overcooking, as they can turn mushy.
3. 3

   Prepare the Tempering (Phoron)

   • While the mango is simmering, heat the mustard oil in a small pan (tadka pan) over medium-high heat until it is fragrant and slightly smoking.
   • Reduce the heat to medium, add the mustard seeds, and allow them to splutter, which should take about 30 seconds.
   • Immediately add the broken dry red chilies and sauté for another 15-20 seconds until they darken slightly. Be careful not to burn them.

Ingredients

• 500 g Potol (Also known as pointed gourd)
• 4 tbsp Mustard Oil (For shallow frying, essential for authentic flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Red Chili Powder (Optional, for a little heat)
• 0.5 tsp Sugar (Optional, helps with caramelization)

Instructions

1. 1

   Prepare and Marinate the Potol

   • Wash the potol thoroughly under running water.
   • Trim off both ends. Using a knife, lightly scrape the green skin to remove the tough outer layer, but do not peel it completely. This texture is key to a good bhaja.
   • Slice the potol into uniform rounds, about 1/4-inch thick.
   • In a mixing bowl, combine the sliced potol with turmeric powder, salt, red chili powder (if using), and sugar (if using).
   • Toss gently with your hands to ensure each slice is evenly coated. Let it marinate for at least 10 minutes.
2. 2

   Shallow Fry the Potol Slices

   • Place a wide, heavy-bottomed pan (like a kadai or skillet) over medium-high heat.
   • Add the mustard oil and heat it until it becomes fragrant and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
   • Carefully arrange a single layer of the marinated potol slices in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for about 3-5 minutes on the first side, until it's golden brown and crisp at the edges.
   • Flip the slices using tongs and fry the other side for another 3-4 minutes until tender and evenly browned.
   • Once cooked, remove the fried potol with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
3. 3

   Serve Hot

   • Repeat the frying process with the remaining batches of potol.
   • Serve the Potol Bhaja immediately while it's hot and crispy.
   • It pairs perfectly with 'gorom bhaat' (hot steamed rice) and a simple dal like Masoor Dal or Moong Dal for a classic Bengali meal.