Steamed Basmati Rice, Masoor Dal Tadka, Ronga Lau Bhaji and Aloo 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

• 500 g Red Pumpkin (Peeled, deseeded, and cut into 1-inch cubes. Also known as Ronga Lau or Kaddu.)
• 2 tbsp Mustard Oil (Heat until it just starts to smoke to remove pungency.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 1 pcs Bay Leaf (Also known as Tej Patta.)
• 2 pcs Dried Red Chili (Broken in half.)
• 1 tsp Ginger (Freshly grated.)
• 2 pcs Green Chili (Slit lengthwise. Adjust quantity based on desired heat.)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder (Roasted cumin powder can also be used for a nuttier flavor.)
• 0.75 tsp Salt (Adjust to taste.)
• 1 tsp Sugar (Adjust based on the natural sweetness of the pumpkin.)
• 1 tsp Ghee (For finishing. Adds a rich aroma.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare the pumpkin by peeling the tough outer skin, scooping out the seeds and fibrous parts, and cutting the flesh into uniform 1-inch cubes. This ensures even cooking.

2. 2

   Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Once it's hot and you see faint smoke, reduce the heat to medium. Add the panch phoron, bay leaf, and broken dried red chilies. Allow them to splutter for about 30-45 seconds until fragrant. This step, called 'phoron' or tempering, is crucial for the flavor base.

3. 3

   Add the grated ginger and slit green chilies to the pan. Sauté for about a minute until the raw aroma of the ginger dissipates.

4. 4

   Add the cubed pumpkin to the kadai. Stir well to coat all the pieces with the tempered oil and spices. Add the turmeric powder, cumin powder, and salt. Mix everything thoroughly.

5. 5

   Cover the pan with a lid, reduce the heat to low, and let the pumpkin cook for 12-15 minutes. Stir occasionally to prevent it from sticking. The pumpkin will release its own moisture and cook in its steam. Avoid adding water unless it looks very dry.

6. 6

   After 15 minutes, check the pumpkin. It should be soft and easily pierced with a fork. Add the sugar and mix gently. Cook uncovered for another 2-3 minutes, allowing any excess moisture to evaporate and the sugar to meld with the spices.

7. 7

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.