Steamed Basmati Rice, Bengali Chorchori and Biulir Dal

Ingredients

• 150 g Potato (Peeled and cut into 1-inch cubes)
• 200 g Eggplant (Cut into 1-inch cubes)
• 150 g Pumpkin (Peeled and cut into 1-inch cubes)
• 100 g French Beans (Trimmed and chopped into 1-inch pieces)
• 75 g Radish (Peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilli (Broken in half)
• 1 pcs Bay Leaf
• 3 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar
• 1 tsp Ghee (Optional, for finishing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare all the vegetables by washing them thoroughly. Cut the potato, eggplant, pumpkin, and radish into uniform 1-inch cubes. Trim and chop the french beans into 1-inch pieces. Slit the green chilies lengthwise and set everything aside. This ensures even cooking.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat for about 1-2 minutes, until it's lightly smoking. This step is crucial to cook off the raw, pungent flavor of the oil.

3. 3

   Reduce the heat to low and add the panch phoron, dried red chilies, and bay leaf. Allow them to sizzle and splutter for about 30-45 seconds until they become aromatic. Be careful not to burn the spices.

4. 4

   Add the harder vegetables first: potato and radish. Sauté for 3-4 minutes, stirring occasionally. Then, add the remaining vegetables: pumpkin, eggplant, and french beans. Mix well to coat them evenly with the tempered oil and spices.

5. 5

   Sprinkle the turmeric powder, salt, and add the slit green chilies. Stir everything together gently. Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and let the vegetables cook for 15-20 minutes. The vegetables will release their own moisture, which is key to the authentic flavor. Stir every 5 minutes to prevent sticking.

6. 6

   Once the vegetables are tender and cooked through, uncover the pan. Add the sugar and the optional ghee. Gently mix to combine, and cook for another 1-2 minutes without the lid to allow any excess moisture to evaporate.

Ingredients

• 1 cup Urad Dal (skinned and split)
• 2 cup Water (for soaking)
• 0.5 tsp Turmeric Powder
• 1 inch Ginger (finely grated)
• 2 whole Green Chili (slit lengthwise)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 2 tbsp Ghee (or mustard oil for a pungent flavor)
• 1 tsp Fennel Seeds
• 2 whole Dried Red Chili (broken in half)
• 1 whole Bay Leaf
• 0.25 tsp Asafoetida

Instructions

1. 1

   Soak the Dal

   • Rinse the urad dal under cool running water until the water runs clear. This removes any dust or impurities.
   • Place the rinsed dal in a bowl and cover with 2 cups of water. Let it soak for at least 30 minutes, or up to 2 hours. Soaking is key to a creamy texture and faster cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, turmeric powder, grated ginger, 1 slit green chili, and salt.
   • Secure the lid and cook on medium-high heat for 4-5 whistles, which typically takes about 15-20 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
   • Once the pressure has subsided, open the lid. The dal should be soft and cooked through. Whisk it gently with a wire whisk or the back of a ladle until it reaches a creamy consistency. Avoid over-whisking into a paste.
   • Stir in the sugar. If the dal seems too thick, add 1/2 cup of hot water to reach your desired consistency.
3. 3