Steamed Basmati Rice, Kancha Moong Dal and Bengali Yam Curry

Ingredients

• 1 cup Moong Dal (yellow split lentils, rinsed until water runs clear)
• 4 cup Water (for cooking the dal, plus more to adjust consistency)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1.5 tbsp Mustard Oil (for authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (also known as Kalo Jeere)
• 3 pc Green Chili (slit lengthwise)
• 1 inch Ginger (peeled and finely grated)
• 0.5 tsp Sugar (optional, to balance the flavors)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal

   • Place the rinsed moong dal in a pressure cooker. Add 4 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium heat for 2-3 whistles, which should take about 10-12 minutes.
   • Alternatively, if using a pot, bring the dal and water to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the dal is completely soft and mushy.
   • Once the pressure releases naturally, open the cooker. Whisk the dal gently until it reaches a smooth, creamy consistency. If it's too thick, add a little hot water to thin it out.
2. 2

   Prepare the Tempering (Phoron)

   • Heat the mustard oil in a small pan (tadka pan) over medium heat for about 1 minute, until it's fragrant.
   • Add the nigella seeds to the hot oil. Let them sizzle and splutter for about 20-30 seconds.
   • Add the slit green chilies and grated ginger. Sauté for another 30-40 seconds until the raw smell of ginger disappears and it becomes aromatic.
3. 3

   Combine and Simmer

   • Carefully pour the hot tempering directly into the cooked dal. Stand back as it will splutter.

Ingredients

• 400 g Elephant Foot Yam (Also known as Ol. Peeled and cut into 1.5-inch cubes.)
• 2 pcs Potato (Medium-sized, peeled and cubed.)
• 1 tsp Tamarind Paste (Used for boiling the yam to prevent throat irritation.)
• 0.5 tsp Salt (For boiling the yam.)
• 4 tbsp Mustard Oil (Divided for frying and tempering.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 1 pcs Bay Leaf (Large size.)
• 2 pcs Dried Red Chili (Broken in half.)
• 1 pcs Onion (Medium, finely chopped.)
• 1 tbsp Ginger Paste
• 2 pcs Tomato (Medium, finely chopped or pureed.)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 0.5 tsp Sugar (Balances the flavors.)
• 2.5 cup Warm Water
• 0.5 tsp Garam Masala Powder
• 1 tsp Ghee (For finishing.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare the Yam

   • In a medium pot, combine the cubed yam, enough water to cover, 1/2 tsp salt, and the tamarind paste.
   • Bring to a boil over medium-high heat and cook for 10-12 minutes until the yam is fork-tender but still holds its shape. This step is crucial to neutralize the compounds that can cause throat irritation.
   • Drain the yam completely using a colander and set aside.
2. 2

   Fry the Vegetables

   • Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking.
   • Carefully add the boiled yam cubes and fry for 3-4 minutes, turning occasionally, until they are lightly golden on the edges. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato cubes. Fry for 5-7 minutes until golden brown and cooked through. Remove and set aside with the yam.
3. 3

   Temper the Spices (Tadka)

   • Add the remaining 2 tbsp of mustard oil to the same pan and heat it over medium heat.
   • Add the panch phoron, bay leaf, and dried red chilies. Allow them to splutter for about 30-45 seconds until fragrant. Be careful not to burn them.