Steamed Basmati Rice, Motor Dal, Ucche Bhaja and Tomato Chutney

Ingredients

• 1 cup motor dal (about 200g)
• 4 cup water
• 0.5 tsp turmeric powder
• 1 tsp salt (or to taste)
• 0.5 tsp sugar (optional, for authentic Bengali taste)
• 2 tbsp mustard oil
• 1 tsp panch phoron (Bengali five-spice blend)
• 2 pcs dried red chilli (broken in half)
• 1 pcs bay leaf
• 1 inch ginger (finely grated)
• 2 pcs green chilli (slit lengthwise)
• 1 tsp ghee (optional, for garnish)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare and cook the dal

   • Rinse the motor dal thoroughly under running water until the water runs clear.
   • In a pressure cooker, add the rinsed dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium heat for 4-5 whistles, or until the dal is soft and cooked through. This usually takes about 15-20 minutes.
   • Let the pressure release naturally. Open the cooker and whisk the dal lightly to get a smooth consistency. If it's too thick, add a little hot water.
2. 2

   Make the tempering (phoron)

   • Heat mustard oil in a small pan or tadka pan over medium heat until it's slightly smoking.
   • Reduce the heat and add the bay leaf, dried red chilies, and panch phoron. Let the spices splutter for about 30-40 seconds.
   • Add the grated ginger and slit green chilies. Sauté for another minute until the raw smell of ginger disappears.
3. 3

   Combine and simmer

   • Carefully pour the hot tempering over the cooked dal in the pressure cooker.

Ingredients

• 250 g Bitter Gourd (Also known as Ucche, about 2 medium-sized)
• 4 tbsp Mustard Oil (For authentic flavor, but any vegetable oil works)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Nigella Seeds (Optional, also known as Kalo Jeere)
• 0.5 tsp Sugar (Optional, to balance the bitterness)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Wash the bitter gourds thoroughly. Trim off both ends.
   • Using a sharp knife or mandoline, slice them into very thin, uniform circular pieces, about 1-2 mm thick. The thinner the slices, the crispier the result.
2. 2

   Marinate and Rest

   • Place the sliced bitter gourd in a bowl. Add the salt and turmeric powder.
   • Toss well to coat every slice evenly. Set aside for 10-15 minutes. This process, called maceration, helps draw out excess water and reduces bitterness.
3. 3

   Heat the Oil

   • After resting, gently squeeze the bitter gourd slices to remove the water that has been released. Pat them dry with a paper towel for maximum crispiness.
   • Heat the mustard oil in a wide frying pan (kadai) over medium-high heat. The oil is ready when it becomes fragrant and you see faint smoke.
4. 4

   Fry the Slices

   • If using, add the nigella seeds to the hot oil and let them sizzle for about 10-15 seconds.
   • Carefully add the squeezed bitter gourd slices to the pan, spreading them in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
   • Reduce the heat to medium-low.
5. 5

   Cook to a Crisp

   • Fry for 10-15 minutes, stirring occasionally, until the slices turn golden brown, shrink, and become crisp.
   • In the last minute of cooking, if using, sprinkle the sugar over the slices and mix well to balance the flavors.
   • Once crispy, use a slotted spoon to remove the Ucche Bhaja from the pan, allowing excess oil to drain.
6. 6

   Serve

   • Serve immediately while hot and crispy as a side dish with steamed rice and dal.

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.