Steamed Basmati Rice, Lai Xaak Aloo Torkari and Mati Dail

Ingredients

• 500 g Mustard Greens (Also known as Lai Xaak, thoroughly washed and roughly chopped)
• 300 g Potatoes (Peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 0.5 tsp Panch Phoron (Bengali five-spice blend)
• 0.25 tsp Asafoetida (Also known as Hing)
• 5 cloves Garlic (Minced or finely chopped)
• 1 inch Ginger (Peeled and minced)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 60 ml Water (About 1/4 cup, for cooking potatoes)

Instructions

1. 1

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat for about 1-2 minutes, until it becomes very hot and slightly smoky. This step is crucial to mellow the oil's pungent flavor.

2. 2

   Reduce the heat to medium-low. Add the panch phoron and let the seeds splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.

3. 3

   Add the minced ginger, garlic, and slit green chilies. Sauté for about 1 minute until they become fragrant and the raw smell disappears.

4. 4

   Add the cubed potatoes, turmeric powder, and salt. Mix well to ensure the potatoes are evenly coated with the spices. Sauté for 2-3 minutes.

5. 5

   Pour in the water, stir, and bring to a simmer. Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally, until the potatoes are about 80% cooked and fork-tender.

6. 6

   Add the chopped mustard greens to the pan. It may seem like a large volume, but they will wilt down. Add them in batches if needed. Gently toss to combine with the potatoes.

7. 7

   Cover and cook for another 5-7 minutes, stirring once or twice. The greens will release their own water. Cook until the greens are tender and the potatoes are fully cooked. The final dish should be semi-dry with minimal liquid.

Ingredients

• 1 cup Mati Dail (Whole black gram lentils)
• 4 cup Water (For pressure cooking)
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils

   • Rinse the mati dail (whole black gram) thoroughly under cold running water until the water runs clear.
   • Soak the lentils in 3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for a creamy texture and faster cooking.
   • After soaking, drain the water completely and give the lentils one final rinse.
2. 2

   Pressure Cook the Dal

   • Transfer the soaked and drained dal to a pressure cooker.
   • Add 4 cups of fresh water, the grated ginger, slit green chilies, turmeric powder, and salt.
   • Stir well, secure the lid, and pressure cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • Once cooked, allow the pressure to release naturally. This ensures the dal is perfectly soft.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure is releasing, prepare the tempering. Heat the mustard oil in a small pan (tadka pan) over medium-high heat until it just begins to smoke slightly. This removes its raw pungency.