Steamed Basmati Rice, Masoor Dal Tadka, Kosu aru Dhekia Bhaji and Bengena Pitika

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

• 250 g Fiddlehead Ferns (Cleaned and roughly chopped)
• 200 g Taro Root (Peeled and cut into 1/2-inch cubes)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 6 cloves Garlic (Finely chopped)
• 3 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (For cooking the taro root)

Instructions

1. 1

   Prepare the Vegetables (15 mins)

   • Thoroughly wash the fiddlehead ferns (dhekia) under running water to remove any dirt. Trim any tough ends and roughly chop them into 1-inch pieces.
   • Peel the taro root (kosu) and cut it into small, uniform 1/2-inch cubes. To prevent itchiness, you can soak the cubes in salted water for 10-15 minutes and then rinse.
   • Finely chop the garlic cloves and slit the green chilies lengthwise.
2. 2

   Temper the Spices (2 mins)

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke lightly. This reduces its pungency.
   • Lower the heat to medium, add the panch phoron, and allow the seeds to crackle and become fragrant, which takes about 30 seconds.
   • Add the chopped garlic and slit green chilies. Sauté for another 30-45 seconds until the raw smell of garlic disappears.
3. 3

   Cook the Taro Root (10 mins)

   • Add the cubed taro root to the pan. Sprinkle in the turmeric powder and salt.
   • Stir-fry for 2-3 minutes, ensuring the taro cubes are well-coated with the oil and spices.

Ingredients

• 1 large Brinjal (Also known as eggplant, about 400-500g)
• 1 medium Tomato (Ripe and firm)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
   • Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
   • Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
   • Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
   • Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
   • Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2. 2

   Peel and Mash

   • Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
   • Remove and discard the stem of the brinjal.
   • Place the peeled pulp in a mixing bowl.
   • Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3. 3

   Combine and Serve

   • To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and add salt to taste.
   • Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
   • Taste and adjust the salt or chilies if needed.
   • Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.