Steamed Basmati Rice, Mulo Diye Motor Dal and Aloo Seddho Makha

Ingredients

• 1 cup Motor Dal (Also known as split yellow peas)
• 1 medium Daikon Radish (Peeled and cut into 1-inch cubes)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 whole Bay Leaf
• 2 whole Dried Red Chilli (Broken in half)
• 1 tsp Ginger Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar
• 2 whole Green Chilli (Slit lengthwise)
• 4 cup Water (Plus more if needed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Wash the motor dal thoroughly under running water. Soak it in ample water for at least 1 hour. After soaking, drain the water completely.

2. 2

   In a pressure cooker, combine the soaked and drained dal, cubed radish, salt, turmeric powder, and 4 cups of water. Stir to mix.

3. 3

   Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is soft but the radish cubes still hold their shape. Allow the pressure to release naturally.

4. 4

   While the dal cooks, prepare the tempering (phodon). Heat mustard oil in a small pan or tadka pan over medium-high heat until it is fragrant and slightly smoking. Reduce the heat to low.

5. 5

   Add the bay leaf, dried red chillies, and panch phoron to the hot oil. Allow them to splutter for about 30 seconds until aromatic. Then, add the ginger paste and slit green chillies, and sauté for another 30 seconds until the raw smell of ginger disappears.

6. 6

   Once the pressure has fully released, carefully open the cooker. Pour the hot tempering directly into the cooked dal. Add the sugar and stir gently to combine.

7. 7

   Place the cooker back on low heat and bring the dal to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld. Check for seasoning and adjust salt if needed. If the dal is too thick, add a little hot water to reach your desired consistency.

Ingredients

• 500 g Potato (About 4 medium, starchy variety preferred)
• 1 medium Red Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, cold-pressed for authentic pungent flavor)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water. Place them in a pot and add enough water to cover them by at least an inch.
   • Bring the water to a rolling boil over medium-high heat. Cook for about 15-20 minutes, or until a fork or knife can be inserted into the center of the largest potato with no resistance.
   • Carefully drain the hot water and let the potatoes cool for a few minutes until they are just cool enough to handle.
2. 2

   Peel and Mash

   • While the potatoes are still warm, peel off the skins. The skins should come off easily.
   • Place the peeled potatoes in a large mixing bowl. Using a potato masher or a fork, mash them to a coarse, slightly chunky texture. Avoid over-mashing into a smooth paste.
3. 3

   Combine and Flavor

   • To the mashed potatoes, add the finely chopped red onion, green chilies, and salt.
   • Drizzle the raw mustard oil evenly over the mixture. This is the key ingredient for the authentic flavor.
4. 4

   Mix and Serve

   • Using your hands (the traditional method for best results) or a spoon, gently mix all the ingredients until they are just combined. Do not overmix.
   • Taste and adjust salt or chili if needed. Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately with hot steamed rice and dal for a classic, comforting Bengali meal.