Steamed Basmati Rice, Bilahi Boror Anja and Aloo Pitika

Ingredients

• 1 cup Masoor Dal (rinsed and soaked for 2 hours)
• 1 small Onion (finely chopped, for fritters)
• 2 pcs Green Chilli (finely chopped)
• 0.5 inch Ginger (grated, for fritters)
• 1 tbsp Ginger Garlic Paste
• 4 large Tomatoes (ripe, pureed (makes about 2 cups))
• 0.75 tsp Turmeric Powder (divided)
• 0.5 tsp Red Chilli Powder (adjust to taste)
• 1 tsp Cumin Powder
• 1.5 tsp Salt (divided, adjust to taste)
• 1 cup Mustard Oil (for frying)
• 1 tsp Panch Phoron
• 1 pcs Bay Leaf
• 2 pcs Dry Red Chilli (broken in half)
• 0.5 tsp Sugar (optional, to balance tanginess)
• 2.5 cup Water (warm)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentil Fritter (Bor) Batter

   • Drain the soaked masoor dal completely. Grind it into a thick, slightly coarse paste in a blender, using minimal water (1-2 tablespoons if necessary).
   • Transfer the paste to a mixing bowl. Add the finely chopped small onion, green chilies, grated ginger, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
   • Using a whisk or your hand, beat the mixture vigorously for 4-5 minutes. This incorporates air and is crucial for making the fritters light and spongy. The batter should feel airy and look paler in color.
2. 2

   Fry the Lentil Fritters (Bor)

   • Heat the mustard oil in a kadai or deep pan over medium-high heat until it is hot and slightly smoking. This mellows the pungent flavor of the oil.
   • Reduce the heat to medium. Carefully drop small, tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches.
   • Fry for 5-6 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through.
   • Use a slotted spoon to remove the fried fritters and drain them on a plate lined with paper towels. Set aside.
3. 3

   Make the Curry Base (Anja)

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.