Steamed Basmati Rice, Dhekia Xaak Bhaji and Masoor Dal Bora

Ingredients

• 500 g Dhekia Xaak (Also known as fiddlehead ferns, cleaned and trimmed)
• 3 tbsp Mustard Oil
• 1 medium Onion (Thinly sliced)
• 5 cloves Garlic Cloves (Roughly chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Clean and Prep the Ferns

   • Wash the Dhekia Xaak (fiddlehead ferns) thoroughly under cold running water, ensuring any dirt trapped in the coils is removed.
   • Snap off and discard the tough, woody lower part of the stems.
   • Chop the remaining tender stems and coiled tops into 1-inch pieces and set aside.
2. 2

   Temper the Oil and Sauté Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait for it to become very hot and just begin to smoke lightly. This crucial step mellows its sharp pungency.
   • Immediately reduce the heat to medium and add the thinly sliced onions. Sauté for 2-3 minutes until they soften and become translucent.
   • Add the chopped garlic and slit green chilies. Stir and cook for another minute until the raw smell of garlic disappears and it becomes fragrant.
3. 3

   Cook the Bhaji

   • Add the chopped Dhekia Xaak to the pan.
   • Sprinkle the turmeric powder and salt over the ferns.
   • Toss everything together well to coat the ferns with the oil and spices.
   • Cook uncovered for 5-7 minutes, stirring occasionally. The ferns will wilt and release their own moisture, so do not add any water.
4. 4

   Final Touches and Serving

   • Continue to cook until the ferns are tender but still retain a slight crunch and vibrant green color. Be careful not to overcook them into a mush.
   • Turn off the heat.
   • Serve the Dhekia Xaak Bhaji immediately with hot steamed rice and a simple dal for a complete Assamese meal.

Ingredients

• 1 cup Masoor Dal (Red lentils)
• 3 cup Water (For soaking the dal)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 tbsp Coriander Leaves (Finely chopped)
• 2 tbsp Rice Flour (For extra crispiness)
• 0.5 tsp Nigella Seeds (Also known as Kalonji)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 1 cup Vegetable Oil (For shallow or deep frying)

Instructions

1. 1

   Soak the Lentils (2 hours)

   • Rinse the masoor dal thoroughly under cold running water until the water runs clear.
   • Place the rinsed dal in a medium bowl and cover with 2-3 cups of fresh water.
   • Let the dal soak for at least 2 hours, but no more than 3. The lentils will soften and swell.
2. 2

   Prepare the Batter (5 minutes)

   • Drain all the water from the soaked dal completely using a fine-mesh sieve. It's crucial to remove as much water as possible.
   • Transfer the drained dal, roughly chopped ginger, and green chilies to a grinder or food processor.
   • Grind to a coarse, thick paste without adding any water. If absolutely necessary, add 1 teaspoon of water at a time. A coarse texture is key for crispy boras.
3. 3

   Mix the Ingredients (5 minutes)

   • Scrape the ground dal paste into a mixing bowl.
   • Add the finely chopped onion, coriander leaves, rice flour, nigella seeds, turmeric powder, and salt.
   • Mix everything together with a spoon or your hands until well combined. The batter should be thick and hold its shape.