Steamed Basmati Rice, Egg Pitika, Masoor Dal Tadka and Bengenar Pitika

Ingredients

• 4 large Egg (Hard-boiled and peeled)
• 1 medium Red Onion (Finely chopped)
• 2 piece Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.75 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
   • Once cooled, gently crack and peel the eggs.
2. 2

   Prepare the Flavor Base

   • While the eggs are boiling and cooling, prepare the other ingredients.
   • In a medium mixing bowl, combine the finely chopped red onion, green chilies, and chopped coriander leaves.
   • Pour the raw mustard oil over the mixture and add the salt. Mix it gently with a spoon.
3. 3

   Mash and Combine

   • Add the peeled, hard-boiled eggs to the bowl with the onion mixture.
   • Using a fork or a potato masher, gently mash the eggs into coarse chunks. Avoid over-mashing; a bit of texture from the egg whites is desirable.
   • Fold everything together until the mashed eggs are well-coated with the mustard oil and spices.
4. 4

   Serve Immediately

   • Taste the pitika and adjust the salt or add more chopped chili if desired.
   • Serve immediately with hot steamed rice (bhaat) and dal (dail) for a classic Assamese meal.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 1 large Brinjal (Also known as eggplant, about 500g)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 3 tbsp Coriander Leaves (Finely chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Eggplant

   • Wash and thoroughly dry the large brinjal. Make a few slits across its surface with a knife.
   • Optionally, you can rub a little mustard oil over the skin; this helps in peeling it later.
   • Place the brinjal directly on a medium gas flame. Using tongs, turn it every 4-5 minutes to ensure it cooks evenly on all sides.
   • Continue roasting for about 15-20 minutes. The skin will become completely charred and black, and the brinjal will feel soft, tender, and collapsed when poked with a knife.
2. 2

   Peel and Mash

   • Once roasted, carefully remove the brinjal from the flame and place it in a bowl of water for a minute or two. This makes peeling easier.
   • Transfer the brinjal to a plate and let it cool for 5-10 minutes until it's safe to handle.
   • Gently peel off all the charred skin. The flesh inside should be soft and have a smoky aroma.
   • Cut off and discard the stem. Slit the eggplant open to check for any insects (a common practice).
   • Place the cooked pulp in a mixing bowl and mash it well with a fork or a potato masher to a coarse texture.
3. 3

   Combine Ingredients

   • To the mashed eggplant, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and add salt to taste.
   • Using a spoon or your hands (for the best traditional mix), combine all the ingredients thoroughly until everything is well incorporated.
4. 4

   Serve

   • Taste and adjust the salt or chili level if needed.
   • Serve the Bengenar Pitika immediately while the onions are still crunchy. It pairs wonderfully with hot steamed rice, dal, and a side of roti.