Steamed Basmati Rice, Masoor Dal Tadka, Bengali Maach Bhaja and Aloo Seddho Makha

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

• 600 g Rohu Fish (Cut into 4 thick steaks, about 1-inch thick. Katla fish can also be used.)
• 0.5 cup Mustard Oil (For shallow frying. Essential for the authentic flavor.)
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference. Provides color without excessive heat.)
• 1 tsp Salt (Or to taste.)
• 1 tsp Ginger Paste (Freshly made is recommended.)
• 1 tsp Garlic Paste (Freshly made is recommended.)
• 1 tbsp Lemon Juice (Freshly squeezed.)

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks thoroughly under cold running water.
   • Using paper towels, pat each steak completely dry. This step is crucial for achieving a crispy exterior and preventing oil from splattering.
2. 2

   Marinate the Fish

   • In a small bowl, combine the turmeric powder, Kashmiri red chili powder, salt, ginger paste, garlic paste, and lemon juice. Mix well to form a smooth paste.
   • Generously rub this marinade paste over all surfaces of each fish steak, ensuring they are evenly coated.
   • Set the fish aside to marinate at room temperature for at least 15-20 minutes. This allows the flavors to penetrate the fish.
3. 3

   Shallow Fry the Fish

   • Place a heavy-bottomed skillet or frying pan over medium-high heat.
   • Pour in the mustard oil. Heat the oil until it becomes very hot, slightly changes color, and you see faint smoke rising. This traditional step mellows the oil's pungency.
   • Carefully slide two fish steaks into the hot oil, leaving space between them. Do not overcrowd the pan, as this will lower the oil temperature and make the fish steam instead of fry.
   • Fry for 4-5 minutes on the first side, undisturbed, until it forms a deep golden-brown, crispy crust.
   • Gently flip the steaks using a spatula and fry for another 4-5 minutes on the other side until cooked through and equally crispy.
   • Once done, remove the fish and repeat the process with the remaining two steaks.
4. 4

   Drain and Serve

   • Place the fried fish on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice, dal, and a wedge of lemon or onion slices on the side.

Ingredients

• 500 g Potato (About 4 medium, starchy variety preferred)
• 1 medium Red Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, cold-pressed for authentic pungent flavor)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water. Place them in a pot and add enough water to cover them by at least an inch.
   • Bring the water to a rolling boil over medium-high heat. Cook for about 15-20 minutes, or until a fork or knife can be inserted into the center of the largest potato with no resistance.
   • Carefully drain the hot water and let the potatoes cool for a few minutes until they are just cool enough to handle.
2. 2

   Peel and Mash

   • While the potatoes are still warm, peel off the skins. The skins should come off easily.
   • Place the peeled potatoes in a large mixing bowl. Using a potato masher or a fork, mash them to a coarse, slightly chunky texture. Avoid over-mashing into a smooth paste.
3. 3

   Combine and Flavor

   • To the mashed potatoes, add the finely chopped red onion, green chilies, and salt.
   • Drizzle the raw mustard oil evenly over the mixture. This is the key ingredient for the authentic flavor.
4. 4

   Mix and Serve

   • Using your hands (the traditional method for best results) or a spoon, gently mix all the ingredients until they are just combined. Do not overmix.
   • Taste and adjust salt or chili if needed. Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately with hot steamed rice and dal for a classic, comforting Bengali meal.