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.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
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.
A comforting, home-style Assamese curry featuring tender baby potatoes and soft eggplants simmered in a fragrant, lightly spiced gravy. The distinct flavors of mustard oil and panch phoron make this dish a unique and delicious meal, perfect with steamed rice.
A traditional Assamese delicacy, this dal features whole black gram lentils slow-cooked to a creamy consistency. Its unique earthy flavor, enhanced by ginger and mustard oil, makes it a comforting and soulful dish.
About Steamed Basmati Rice, Aloo Guti aru Bengena Torkari and Mati Mahor Dal
Homestyle potato-eggplant curry with protein-packed black gram dal. A comforting, energy-giving meal!
This assamese dish is perfect for dinner. With 727.89 calories and 21.95g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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.
202cal
4gprotein
24gcarbs
12gfat
Ingredients
250 g Baby Potatoes (Washed and pricked with a fork)
250 g Small Brinjal (Cut into quarters)
3 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice mix)
1 leaf Bay Leaf
2 whole Dried Red Chilli (Broken in half)
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 medium Tomato (Pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Salt (To taste)
1.5 cup Water (Warm)
0.5 tsp Garam Masala (Optional)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Fry the Vegetables
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This step is crucial for removing the pungency of the oil.
Carefully add the pricked baby potatoes. Fry for 6-7 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the quartered brinjal. Fry for 4-5 minutes until they soften and develop a light brown color. Remove and keep with the potatoes.
2
Prepare the Tempering (Tadka)
Add the remaining 1 tbsp of mustard oil to the pan. Once hot, add the panch phoron, bay leaf, and dried red chilies.
Allow the spices to crackle and become fragrant, which should take about 30-40 seconds. Be careful not to burn them.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Curry Base
Reduce the heat to low. Add the turmeric powder, red chili powder, and cumin powder. Stir for 30 seconds to toast the spices.
1 cup Whole Black Gram (Also known as Mati Mah or Sabut Urad Dal)
4 cup Water (For pressure cooking, plus more for adjusting consistency)
2 tbsp Mustard Oil (Essential for the authentic Assamese flavor)
1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds)
1 inch Ginger (Finely chopped or grated)
5 pcs Garlic Cloves (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Lentils
Rinse the whole black gram (mati mah) thoroughly under cold running water until the water runs clear.
Place the lentils in a large bowl and cover with 3-4 cups of water. Soak for at least 6-8 hours, or preferably overnight.
After soaking, drain the water completely and give the lentils one final rinse.
2
Pressure Cook the Dal
Transfer the soaked and drained lentils to a pressure cooker.
Add 4 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
Once the pressure has subsided, open the cooker. The lentils should be soft and cooked through. Gently mash them with the back of a ladle to achieve a creamy consistency, leaving some whole for texture.
Immediately add the tomato puree and salt. Mix well.
Cook this masala mixture for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating at the edges.
4
Simmer the Curry
Return the fried baby potatoes and brinjal to the pan. Gently toss to coat them with the masala.
Pour in 1.5 cups of warm water and stir. Bring the curry to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
Check if the potatoes are cooked through by piercing one with a knife; it should go in easily. If not, simmer for a few more minutes.
5
Garnish and Serve
Stir in the optional garam masala for extra warmth.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
In a separate small pan (tadka pan), heat the mustard oil over medium heat until it just begins to smoke. This reduces its pungency.
Reduce the heat to low, add the panch phoron, and let the seeds crackle and become fragrant, about 30 seconds.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about a minute until the raw smell disappears.
4
Combine and Simmer
Add the finely chopped onion to the tempering pan and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
Add the remaining 1/2 teaspoon of salt (or to taste) and stir well to combine.
Bring the dal to a gentle simmer over low heat. Let it cook for another 8-10 minutes, allowing the flavors to meld beautifully. If the dal is too thick, add a splash of hot water to reach your desired consistency.
5
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving.
Serve hot with steamed rice (bhaat) for an authentic and comforting Assamese meal.
