Steamed Basmati Rice, Haak Saag, Monji Haak and Kashmiri Dal

Ingredients

• 500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
• 2 cup Water (Adjust for a soupier or drier consistency.)
• 1 tsp Salt (Adjust to taste.)
• 0.25 tsp Baking Soda (A small pinch helps retain the green color.)
• 0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)

Instructions

1. 1

   Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.

3. 3

   Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.

4. 4

   Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.

5. 5

   Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.

6. 6

   Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.

Ingredients

• 500 g Kohlrabi (About 3-4 medium bulbs, peeled and cubed)
• 200 g Kohlrabi Greens (From the kohlrabi bunch, washed and roughly chopped)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Fennel Powder (Freshly ground is recommended)
• 1 tsp Ginger Powder (Also known as Sonth)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Use hot water for best results)

Instructions

1. 1

   Prepare the Vegetables

   • Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
   • Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2. 2

   Temper Oil and Fry Kohlrabi

   • Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
   • Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3. 3

   Add Spices and Greens

   • Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
   • Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
4. 4

Ingredients

• 1 cup Masoor Dal (Red lentils)
• 3 cup Water (For pressure cooking)
• 2 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 1 tsp Fennel Powder (Saunf powder)
• 0.75 tsp Dry Ginger Powder (Sonth)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Dal

   • Rinse the 1 cup of masoor dal under cool running water until the water runs clear.
   • Soaking is optional but recommended for faster cooking. If time permits, soak the dal in 2 cups of water for 20-30 minutes. Drain completely before cooking.
2. 2

   Pressure Cook the Dal

   • Place the rinsed (and drained) dal in a 2 or 3-liter pressure cooker.
   • Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp salt. Give it a quick stir.
   • Secure the lid and cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure is releasing, heat 2 tbsp of mustard oil in a small tadka pan over medium-high heat until it becomes aromatic and you see faint smoke. This step is crucial to mellow its pungent flavor.
   • Reduce the heat to low. Carefully add 1 tsp cumin seeds and 0.25 tsp hing. Let them sizzle and become fragrant for about 30 seconds.