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 light and comforting lentil soup from Assam, made with red lentils and leafy greens. Its unique, subtle alkaline flavor comes from 'khar', making it a truly distinct regional classic.
A unique Assamese delicacy featuring raw papaya cooked with an alkaline base called 'khar'. This simple, rustic dish has a distinct savory flavor and is traditionally enjoyed with steamed rice. A comforting and digestive-friendly meal.
A rustic and smoky mashed eggplant dish from Assam, flavored with pungent mustard oil, raw onions, and fresh chilies. This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal.
About Steamed Basmati Rice, Assamese Dal, Omita Khar and Bengena Pitika
Iron-boosting spinach dal with gut-friendly papaya and creamy smoked eggplant – a healthy, soul-satisfying dinner.
This assamese dish is perfect for dinner. With 815.6 calories and 24.169999999999998g 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.
4
Serving size: 1 cup
257cal
13gprotein
35gcarbs
9gfat
Ingredients
1 cup Masoor Dal (Rinsed thoroughly)
4 cup Water (For pressure cooking, plus more to adjust consistency)
2 cup Mustard Greens (Tightly packed and chopped. Spinach can be used as a substitute.)
1 tsp Khar (Alkaline extract, essential for authentic flavor. See tips for substitute.)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
1 inch Ginger (Finely grated)
4 clove Garlic (Minced)
2 pc Green Chili (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Dal
Rinse the masoor dal under cold running water until the water runs clear. Soaking for 15-20 minutes is optional but can speed up cooking.
In a pressure cooker, combine the rinsed dal, 4 cups of water, turmeric powder, salt, and khar.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 12-15 minutes until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Add Greens and Simmer
Open the pressure cooker and gently whisk or mash the dal with a spoon to create a smooth consistency.
Place the cooker back on the stove over medium heat. Add the chopped mustard greens.
Stir well and let it simmer for 3-4 minutes, just until the greens are wilted but still retain a slight bite. Add a splash of hot water if the dal seems too thick.
3
Prepare the Tempering (Phoron)
While the dal simmers, heat the mustard oil in a small tempering pan (tadka pan) over medium-high heat until it's lightly smoking.
500 g Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
0.25 cup Masoor Dal (Rinsed well)
1 tsp Baking Soda (A substitute for traditional khar)
2 cup Water (For boiling)
0.75 tsp Salt (Adjust to taste)
2 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
1 inch piece Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
Instructions
1
In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.
2
Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
3
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.
4
Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.
5
While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.
6
Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.
7
Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.
1 large Brinjal (Also known as eggplant, about 400-500g)
1 medium Tomato (Ripe and firm)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
1 tsp Salt (Adjust to taste)
Instructions
1
Roast the Vegetables
Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2
Peel and Mash
Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
Remove and discard the stem of the brinjal.
Place the peeled pulp in a mixing bowl.
Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3
Combine and Serve
To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
Pour in the pungent mustard oil and add salt to taste.
Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
Taste and adjust the salt or chilies if needed.
Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.
