Steamed Basmati Rice, Omita Koni Anja and Mati Dal

Ingredients

• 4 eggs (Hard-boiled and peeled)
• 500 g raw papaya (Peeled, deseeded, and cut into 1-inch cubes)
• 2 tbsp mustard oil
• 1 tsp panch phoron (Bengali five-spice blend)
• 1 medium onion (Finely chopped)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium tomato (Finely chopped)
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder (Adjust to your spice preference)
• 0.5 tsp cumin powder
• 1 tsp salt (Or to taste)
• 2 cups hot water
• 2 green chilies (Slit lengthwise)
• 2 tbsp coriander leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Eggs and Vegetables

   • Ensure your eggs are hard-boiled and peeled. Using a small knife, make a few shallow slits on the surface of each egg. This helps them absorb the gravy.
   • Have your cubed raw papaya, chopped onion, chopped tomato, and slit green chilies ready.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tablespoon of mustard oil in a kadai or deep pan over medium heat.
   • Carefully add the slit boiled eggs and sauté for 2-3 minutes, turning them gently until they develop a light golden-brown, slightly blistered skin. Remove from the pan and set aside.
3. 3

   Build the Curry Base

   • In the same pan, add the remaining 1 tablespoon of mustard oil.
   • Once the oil is hot, add the panch phoron and let the seeds crackle for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Stir in the ginger and garlic paste and cook for another minute until the raw aroma disappears.

Ingredients

• 1 cup Whole Black Gram (Also known as Mati Dal or Urad Sabut)
• 4 cup Water (For pressure cooking)
• 1 inch Ginger (Finely minced)
• 4 pcs Garlic Cloves (Finely minced)
• 2 pcs Green Chili (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)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 pcs Lime (Cut into wedges for serving)

Instructions

1. 1

   Prepare the Lentils

   • Rinse the whole black gram (mati dal) under cold running water until the water runs clear.
   • Soak the lentils in 3-4 cups of water for at least 6 hours, or preferably overnight. 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

   • Place the soaked and drained lentils in a pressure cooker.
   • Add 4 cups of fresh water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and cook on medium-high heat. After the first whistle, reduce the heat to low and let it cook for 20-25 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
   • Once the pressure has subsided, open the lid. The dal should be completely soft and mushy. Use a whisk or the back of a ladle to mash the dal against the side of the cooker until it reaches a smooth, creamy consistency.
3. 3

   Prepare the Tempering (Tadka)