Steamed Basmati Rice, Bengali Mushroom Torkari and Thekera Di Dali

Ingredients

• 400 g Button Mushrooms (Cleaned and quartered)
• 350 g Potatoes (Peeled and cut into 1/2-inch cubes)
• 150 g Onion (Finely chopped)
• 150 g Tomato (Finely chopped)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pc Bay Leaf (Dried)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Helps balance the flavors)
• 120 ml Hot Water (Approximately 1/2 cup)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: Thoroughly clean and quarter the mushrooms. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the onion and tomato. Slit the green chilies lengthwise.

2. 2

   Temper the spices (Tadka): Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's very hot and just begins to smoke. Reduce the heat to low, then add the bay leaf and panch phoron. Let them splutter for about 30 seconds, then add the slit green chilies and sauté for another 10 seconds until fragrant.

3. 3

   Sauté aromatics: Add the chopped onion to the pan and sauté on medium heat for 3-4 minutes until it becomes soft and translucent. Then, add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.

4. 4

   Build the masala base: Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for 5-6 minutes, mashing the tomatoes with your spatula, until they break down and oil starts to separate from the masala.

5. 5

   Cook the potatoes: Add the diced potatoes to the masala and mix thoroughly to coat them well. Pour in the hot water, bring the mixture to a simmer, then cover the pan and cook on low heat for 8-10 minutes until the potatoes are about 80% cooked. Stir occasionally to prevent sticking.

6. 6

   Add mushrooms and finish cooking: Add the quartered mushrooms and sugar to the pan. Mix everything gently. The mushrooms will release their own water. Cover and cook for another 7-8 minutes on medium-low heat, until the mushrooms are tender and the potatoes are fully cooked. The final dish should be semi-dry with the masala clinging to the vegetables.

Ingredients

• 1 cup Masoor Dal (rinsed thoroughly)
• 3 pieces Thekera (dried slices)
• 0.5 cup Warm Water (for soaking thekera)
• 4 cup Water (for cooking dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoran
• 2 whole Dried Red Chili (broken in half)
• 1 medium Onion (finely chopped)
• 1 inch Ginger (grated)
• 4 cloves Garlic (minced)
• 2 whole Green Chili (slit lengthwise)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Thekera

   • Rinse the masoor dal under cold running water until the water runs clear. Drain well.
   • In a small bowl, soak the dried thekera slices in 1/2 cup of warm water for about 15 minutes. This helps soften them and release their tangy flavor.
2. 2

   Cook the Dal

   • In a pressure cooker, combine the rinsed 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 soft and fully cooked.
   • Allow the pressure to release naturally before opening the lid. Whisk the dal gently to ensure a smooth consistency.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the mustard oil in a separate pan (tadka pan or small kadai) over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
   • Reduce the heat to medium, add the panch phoran and dried red chilies. Allow them to splutter for about 30 seconds, being careful not to burn them.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.