Steamed Basmati Rice, Kol Posola Khar and Matir Dal

Ingredients

• 250 g Banana Stem (Tender inner core, finely chopped)
• 0.5 cup Masur Dal (Rinsed and soaked for 30 minutes)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilli (Broken into half)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Baking Soda (As a substitute for traditional kola khar)
• 0.75 tsp Salt (Adjust to taste)
• 3 cup Water (Divided for cooking dal and curry)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Banana Stem & Dal

   • Peel the fibrous outer layers of the banana stem until you reach the tender, white core.
   • Slice the core into thin discs. As you slice, use your finger to pull out and discard the stringy fibers.
   • Finely chop the discs and immediately place them in a bowl of water mixed with a pinch of turmeric to prevent browning.
   • Drain the soaked masur dal and set aside.
2. 2

   Cook the Dal

   • In a pot or pressure cooker, combine the drained masur dal with 2 cups of water and a pinch of salt.
   • Bring to a boil and cook for 15-20 minutes (or pressure cook for 2-3 whistles) until the dal is completely soft and mushy.
   • Lightly mash the cooked dal with the back of a spoon to create a smooth consistency. Set aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its raw pungency.
   • Reduce the heat to medium, add the panch phoron and dried red chilies. Allow them to crackle for about 30 seconds.

Ingredients

• 1 cup Matar Dal (Also known as yellow split peas)
• 4 cup Water (For cooking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ginger (Freshly grated)
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (Broken in half)
• 1 pcs Bay Leaf
• 1 tsp Sugar (Optional, for a traditional sweet-savory balance)
• 1 tsp Ghee (Optional, for finishing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Dal: Rinse the matar dal under cool running water until the water runs clear. Soaking is optional, but for faster cooking, you can soak it in 2 cups of water for 30 minutes, then drain.

2. 2

   Pressure Cook: In a pressure cooker, combine the drained dal, 4 cups of fresh water, turmeric powder, salt, grated ginger, and slit green chilies. Stir to combine.

3. 3

   Cook the Dal: Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes. The dal should be completely soft. Allow the pressure to release naturally.

4. 4

   Check Consistency: Once the pressure has settled, open the cooker. Use a wire whisk to gently mash the dal until it reaches a smooth, creamy consistency. If it's too thick, add 1/2 to 1 cup of hot water to achieve a soupy texture. Stir in the optional sugar at this stage.

5. 5

   Prepare the Tempering (Phoron): Heat the mustard oil in a small pan (tadka pan) over medium heat until it's hot and shimmering. Add the bay leaf, dried red chilies, and panch phoron. Let the spices sizzle and splutter for about 30-40 seconds until they become fragrant. Be careful not to burn them.

6. 6

   Combine and Finish: Immediately pour the hot, aromatic tempering over the cooked dal in the pressure cooker. Stir gently to incorporate the flavors. For extra richness, drizzle the optional ghee on top.

7. 7