Steamed Basmati Rice, Matimahor Dal, Lai Xaak Bhaji and Jolphai Chutney

Ingredients

• 1 cup Whole Urad Dal (with skin on)
• 4 cup Water (for soaking)
• 1 inch Ginger (finely grated)
• 5 pcs Garlic Cloves (finely minced)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (or to taste)
• 0.25 tsp Baking Soda (a substitute for traditional 'khar')
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (broken in half)
• 1 pcs Bay Leaf
• 0.25 tsp Hing
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils: Rinse the whole urad dal under running water until the water runs clear. Place it in a large bowl and cover with 4 cups of water. Let it soak for at least 8 hours or overnight.

2. 2

   Pressure Cook the Dal: Drain the soaked dal completely. Transfer it to a pressure cooker. Add 4 cups of fresh water, grated ginger, minced garlic, slit green chilies, turmeric powder, salt, and the pinch of baking soda. Stir well to combine.

3. 3

   Cook Until Tender: Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for about 25 minutes. Once done, turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.

4. 4

   Create a Creamy Texture: Carefully open the cooker. The dal should be very soft. Using the back of a sturdy ladle, mash about one-third of the dal against the side of the pot. This process releases starches and creates the signature thick, creamy consistency. If the dal seems too thick, add 1/2 cup of hot water and simmer for 5 minutes, stirring occasionally.

5. 5

   Prepare the Tempering (Tadka): In a small pan or tadka pan, heat the mustard oil on medium-high heat until it just begins to smoke. Immediately lower the heat to low.

6. 6

   Sizzle the Spices: Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Add the hing and swirl the pan for another 10 seconds.

Ingredients

• 500 g Mustard Greens (Known as Lai Xaak. One large bunch, washed thoroughly and roughly chopped.)
• 2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 6 cloves Garlic (Finely chopped.)
• 3 pcs Green Chili (Slit lengthwise. Adjust quantity based on your spice preference.)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Greens and Aromatics

   • Begin by thoroughly washing the mustard greens under cold running water. This is a crucial step to remove all grit and dirt. Drain well.
   • Roughly chop the washed leaves and tender stems. Discard any tough, woody stems.
   • Finely chop the garlic cloves and slit the green chilies lengthwise.
2. 2

   Temper the Oil and Sauté Aromatics

   • Place a kadai or a wide, heavy-bottomed pan over medium-high heat. Add the mustard oil.
   • Heat the oil until it becomes very hot and you see faint smoke rising. This process removes the raw pungency of the oil.
   • Immediately reduce the heat to low. Carefully add the chopped garlic and slit green chilies.
   • Sauté for about 30-45 seconds until the garlic releases its aroma but does not turn brown.
3. 3

   Cook the Mustard Greens

   • Add all the chopped mustard greens to the pan. The pan might seem full, but the greens will wilt down significantly.
   • Add the turmeric powder and salt over the greens.
   • Using tongs or a spatula, gently toss everything together to coat the greens with the oil and spices.
   • Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. The greens will release their own water and cook in the steam.
4. 4

   Finish the Bhaji

   • After 5-7 minutes, remove the lid. The greens should be tender and significantly reduced in volume.
   • Increase the heat to medium-high and stir-fry for another 3-5 minutes to evaporate any excess liquid in the pan.
   • Continue cooking until the bhaji is dry and the greens are well-cooked but still retain a slight bite.
   • Turn off the heat and serve immediately.

Ingredients

• 500 g Jolphai (Also known as Indian Olives. Ensure they are fresh.)
• 1 cup Sugar (Adjust to taste based on the sourness of the jolphai.)
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 1.5 tsp Panch Phoron (A five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds.)
• 4 pcs Dry Red Chilies (Broken in half.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 2 cup Water (For boiling the jolphai.)

Instructions

1. 1

   Boil and Prepare the Jolphai

   • Wash the jolphai thoroughly under running water.
   • In a medium pot, combine the jolphai and 2 cups of water for boiling. Bring to a boil over high heat.
   • Reduce heat to medium and cook for 10-12 minutes, or until the jolphai are soft and their skins start to crack.
   • Drain the water completely and let the olives cool for 5-10 minutes until they are safe to handle.
   • Once cooled, gently mash the jolphai with your hands or the back of a spoon, separating and discarding the seeds. Set the pulp aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Let it heat until it's very hot and just begins to smoke slightly.
   • Reduce the heat to medium, then add the panch phoron and the broken dry red chilies.
   • Allow the spices to sizzle and become fragrant for about 30-40 seconds. Be careful not to burn them.
3. 3

   Cook the Chutney

   • Carefully add the mashed jolphai pulp to the pan with the hot tempering.
   • Sauté for 2-3 minutes, stirring continuously to coat the pulp with the spiced oil.
   • Stir in the turmeric powder and salt, mixing well to combine.
   • Add the sugar and the 1/4 cup of water. Stir constantly until the sugar has completely dissolved.
4. 4

   Simmer to Thicken

   • Reduce the heat to low and let the chutney simmer gently.
   • Cook for 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
   • The chutney is ready when it has thickened to a jam-like consistency. Remember, it will thicken more as it cools.
   • Turn off the heat and allow the chutney to cool down completely to room temperature in the pan.
5. 5

   Store the Chutney

   • Once completely cool, transfer the Jolphai Chutney into a clean, dry, and airtight glass jar.
   • Store in the refrigerator. It can be enjoyed for up to 4 weeks. Always use a clean spoon to serve.