Steamed Basmati Rice, Omita Khar, Mati Dail and Aloo Pitika

Ingredients

• 500 g Raw Papaya (Peeled, deseeded, and cut into 1-inch cubes)
• 0.25 cup Masoor Dal (Rinsed well)
• 1 tsp Baking Soda (A substitute for traditional khar)
• 2 cup Water (For boiling)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 inch piece Ginger (Finely grated)
• 2 pcs Green Chili (Slit lengthwise)

Instructions

1. 1

   In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.

2. 2

   Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.

3. 3

   Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.

4. 4

   Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.

5. 5

   While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.

6. 6

   Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.

7. 7

   Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.

Ingredients

• 1 cup Mati Dail (Whole black gram lentils)
• 4 cup Water (For pressure cooking)
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chili (Broken in half)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils

   • Rinse the mati dail (whole black gram) thoroughly under cold running water until the water runs clear.
   • Soak the lentils in 3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for a creamy texture and faster cooking.
   • After soaking, drain the water completely and give the lentils one final rinse.
2. 2

   Pressure Cook the Dal

   • Transfer the soaked and drained dal to a pressure cooker.
   • Add 4 cups of fresh water, the grated ginger, slit green chilies, turmeric powder, and salt.
   • Stir well, secure the lid, and pressure cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • Once cooked, allow the pressure to release naturally. This ensures the dal is perfectly soft.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure is releasing, prepare the tempering. Heat the mustard oil in a small pan (tadka pan) over medium-high heat until it just begins to smoke slightly. This removes its raw pungency.

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.