Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
A classic Bengali comfort food, this simple split pea dal is fragrant with panch phoron and has a lovely balance of sweet and savory flavors. It's a staple in Bengali households, often served with steamed rice.
A unique and traditional Assamese dish featuring tender bottle gourd cooked in an alkaline base. This simple, savory preparation has a distinct flavor and is a staple in Assamese cuisine, often enjoyed with rice to cleanse the palate.
A classic Assamese lentil dish featuring the unique sourness of elephant apple (ou tenga). This light and tangy dal, made with red lentils and a simple five-spice tempering, offers a refreshing taste of Assam's traditional cuisine.
A classic Bengali stir-fry where bitter gourd is sliced thin and fried to a delightful crispness. A hint of sweetness balances the bitterness, making it a perfect side for dal and rice.
About Steamed Basmati Rice, Matir Dal, Lau Khar, Ou Tenga Dal and Tita Karela Bhaji
Gut-friendly Lau Khar & tangy Ou Tenga with protein-packed Matir Dali. A perfectly spiced comfort meal!
This assamese dish is perfect for lunch. With 1042.79 calories and 31.15g of protein per serving, it's a muscle-gain option for your meal plan.
1gfat
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4
Serving size: 1 serving
264cal
12gprotein
33gcarbs
10gfat
Ingredients
1 cup Matar Dal (Also known as yellow split peas)
4 cup Water (For cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Ginger (Freshly grated)
2 pcs Green Chili (Slit lengthwise)
2 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chili (Broken in half)
1 pcs Bay Leaf
1 tsp Sugar (Optional, for a traditional sweet-savory balance)
1 tsp Ghee (Optional, for finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal: Rinse the matar dal under cool running water until the water runs clear. Soaking is optional, but for faster cooking, you can soak it in 2 cups of water for 30 minutes, then drain.
2
Pressure Cook: In a pressure cooker, combine the drained dal, 4 cups of fresh water, turmeric powder, salt, grated ginger, and slit green chilies. Stir to combine.
3
Cook the Dal: Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes. The dal should be completely soft. Allow the pressure to release naturally.
4
Check Consistency: Once the pressure has settled, open the cooker. Use a wire whisk to gently mash the dal until it reaches a smooth, creamy consistency. If it's too thick, add 1/2 to 1 cup of hot water to achieve a soupy texture. Stir in the optional sugar at this stage.
5
Prepare the Tempering (Phoron): Heat the mustard oil in a small pan (tadka pan) over medium heat until it's hot and shimmering. Add the bay leaf, dried red chilies, and panch phoron. Let the spices sizzle and splutter for about 30-40 seconds until they become fragrant. Be careful not to burn them.
6
Combine and Finish: Immediately pour the hot, aromatic tempering over the cooked dal in the pressure cooker. Stir gently to incorporate the flavors. For extra richness, drizzle the optional ghee on top.
500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
2 tbsp Mustard Oil
4 cloves Garlic (Finely minced)
1 inch Ginger (Peeled and finely grated)
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Baking Soda (A substitute for traditional khar)
0.5 cup Water (Plus 2 tbsp for dissolving baking soda)
0.75 tsp Salt (Adjust to taste)
Instructions
1
Prepare the ingredients: Peel the bottle gourd and cut it into 1-inch cubes. Finely mince the garlic, grate the ginger, and slit the green chilies lengthwise.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Allow it to heat until it turns pale yellow and just begins to smoke, which tempers the oil and mellows its pungent flavor. This should take about 1-2 minutes.
3
Reduce the heat to medium. Carefully add the minced garlic, grated ginger, and slit green chilies. Sauté for about 30 seconds until fragrant, ensuring the garlic does not burn.
4
Add the cubed bottle gourd and salt. Stir well to coat the gourd with the oil and aromatics. Continue to sauté for 2-3 minutes.
5
Pour in 1/2 cup of water and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 12-15 minutes. The bottle gourd should be very tender and easily mashable with a spoon.
6
In a small bowl, dissolve the baking soda in 2 tablespoons of water. Uncover the pan and pour this alkaline mixture over the cooked gourd.
7
Increase the heat to medium and stir continuously for 2-3 minutes. You will notice the mixture frothing slightly as the gourd breaks down further into a semi-mushy, integrated consistency. This is the characteristic texture of the dish.
8
Turn off the heat and let the Lau Khar rest for a couple of minutes before serving. It is traditionally served hot as the first course with steamed rice.
250 g Bitter Gourd (about 2 medium, sliced into thin rounds)
150 g Potato (about 1 large, peeled and sliced into thin half-moons)
1 medium Onion (thinly sliced)
4 tbsp Mustard Oil (for authentic flavor)
0.5 tsp Nigella Seeds (also known as Kalonji)
2 whole Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (for preparing the bitter gourd)
1 tsp Sugar (to balance the bitterness)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourd, trim both ends, and slice them into thin rounds.
Place the slices in a bowl, add 1 tsp of salt, and toss well to coat.
Let it rest for 15 minutes. This process, called maceration, helps draw out the bitter juices.
After 15 minutes, firmly squeeze the bitter gourd slices between your palms to remove as much water as possible. Set the squeezed slices aside.
2
Temper the Spices (Phodon)
Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
Reduce the heat to medium, add the nigella seeds and slit green chilies. Let them sizzle for about 30 seconds until aromatic.
3
Sauté Vegetables
Add the thinly sliced onions to the pan and sauté for 2-3 minutes until they turn soft and translucent.
Add the squeezed bitter gourd slices and the thinly sliced potatoes.
Sprinkle with turmeric powder and the remaining 0.5 tsp of salt. Stir everything together gently to ensure the vegetables are well-coated with the oil and spices.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve the Matir Dal hot with steamed rice and a side of fried vegetables (bhaja) for a complete Bengali meal.
Add the pre-boiled ou tenga slices to the cooked dal.
Place the cooker back on the stove (without the lid) and simmer on low-medium heat for 5-7 minutes. This allows the sour flavor of the ou tenga to infuse into the dal.
If the dal is too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the dal simmers, heat the mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. This mellows its pungent flavor.
Reduce the heat to low, add the panch phoron and let the seeds splutter for about 30 seconds.
Add the bay leaf and slit green chilies. Sauté for another 30 seconds until fragrant.
5
Finish and Serve
Carefully pour the hot tempering over the simmering dal. Be cautious as it will sizzle.
Stir gently to combine and cook for one more minute to let the flavors meld.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve hot with steamed rice for an authentic Assamese meal.
4
Fry until Crisp
Spread the vegetables in a single layer as much as possible. Cook uncovered on a steady medium-low heat for 15-18 minutes.
Stir occasionally, allowing the vegetables to brown and crisp up evenly. Avoid covering the pan, as this will cause them to steam instead of fry.
The bhaji is ready when the potatoes are cooked through and both the bitter gourd and potatoes have crispy, golden-brown edges.
5
Finish and Serve
In the final minute of cooking, sprinkle the sugar over the bhaji and mix well. The sugar will caramelize slightly and balance the bitterness.
Turn off the heat and serve immediately. It pairs perfectly with hot steamed rice and a simple dal, like Masoor Dal.
