Steamed Basmati Rice, Masoor Dal Tadka and Lau Torkari

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 800 g Bottle Gourd (peeled and cut into 1/2-inch cubes)
• 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)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder (roasted cumin powder preferred)
• 1 tsp Salt (or to taste)
• 1 tsp Sugar
• 1 tsp Ghee (for finishing)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 0.25 cup Water (use only if needed)

Instructions

1. 1

   Prepare the bottle gourd by peeling the skin, removing any tough seeds, and chopping it into small, half-inch cubes. Finely grate the ginger and slit the green chilies lengthwise.

2. 2

   Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's fragrant and just begins to smoke (about 1-2 minutes). Reduce the heat to low.

3. 3

   Add the panch phoron, broken dried red chilies, and bay leaf to the hot oil. Let them splutter for about 30 seconds until aromatic. This is the 'phoron' or tempering.

4. 4

   Add the grated ginger and slit green chilies. Sauté for another 30 seconds, being careful not to let the ginger burn.

5. 5

   Add the cubed bottle gourd, turmeric powder, and salt. Stir everything together thoroughly to coat the gourd with the oil and spices.

6. 6

   Cover the pan and cook on low to medium heat for 15-20 minutes. The bottle gourd will release its own water. Stir every 5 minutes to prevent it from sticking to the bottom. Cook until the gourd is completely soft and translucent.

7. 7

   If the mixture looks too dry during cooking, add a splash of hot water. Once the gourd is tender, add the cumin powder and sugar. Mix well and cook uncovered for 2-3 minutes, allowing any excess water to evaporate.