Steamed Basmati Rice, Jhinge Aloo Posto and Motor Dal

Ingredients

• 500 g Ridge Gourd (Peeled and cut into 1-inch cubes)
• 2 medium Potato (Peeled and cut into 1-inch cubes)
• 4 tbsp White Poppy Seeds (Known as 'posto' in Bengali)
• 3 pcs Green Chili (2 for the paste, 1 slit lengthwise)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 0.5 tsp Nigella Seeds (Known as 'kalo jeere')
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Helps balance the flavors)
• 0.75 cup Water (For soaking, grinding, and cooking)

Instructions

1. 1

   Prepare the Poppy Seed Paste

   • Soak the white poppy seeds in 1/2 cup of warm water for at least 30-45 minutes. This softens them for easier grinding.
   • Drain the water and transfer the soaked poppy seeds to a grinder or blender.
   • Add 2 green chilies and a splash of water. Grind to a very smooth, thick paste. Add a tablespoon of water at a time only if necessary to facilitate grinding.
2. 2

   Sauté the Vegetables

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes fragrant and just begins to smoke slightly to mellow its pungency.
   • Carefully add the cubed potatoes. Sauté for 5-6 minutes, stirring occasionally, until they are light golden brown on the edges.
   • Add the nigella seeds and let them splutter for about 20 seconds.
   • Add the cubed ridge gourd, turmeric powder, and salt. Stir everything together well.
3. 3

   Cook the Curry

   • Cover the pan, reduce the heat to medium-low, and cook for 8-10 minutes. The ridge gourd will release a significant amount of water, which will help cook the vegetables.

Ingredients

• 1 cup motor dal (about 200g)
• 4 cup water
• 0.5 tsp turmeric powder
• 1 tsp salt (or to taste)
• 0.5 tsp sugar (optional, for authentic Bengali taste)
• 2 tbsp mustard oil
• 1 tsp panch phoron (Bengali five-spice blend)
• 2 pcs dried red chilli (broken in half)
• 1 pcs bay leaf
• 1 inch ginger (finely grated)
• 2 pcs green chilli (slit lengthwise)
• 1 tsp ghee (optional, for garnish)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare and cook the dal

   • Rinse the motor dal thoroughly under running water until the water runs clear.
   • In a pressure cooker, add the rinsed dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is soft and cooked through. This usually takes about 15-20 minutes.
   • Let the pressure release naturally. Open the cooker and whisk the dal lightly to get a smooth consistency. If it's too thick, add a little hot water.
2. 2

   Make the tempering (phoron)

   • Heat mustard oil in a small pan or tadka pan over medium heat until it's slightly smoking.
   • Reduce the heat and add the bay leaf, dried red chilies, and panch phoron. Let the spices splutter for about 30-40 seconds.
   • Add the grated ginger and slit green chilies. Sauté for another minute until the raw smell of ginger disappears.
3. 3

   Combine and simmer

   • Carefully pour the hot tempering over the cooked dal in the pressure cooker.