Steamed Basmati Rice, Ou Tenga Dal and Aloo Pitika

Ingredients

• 1 cup Masoor Dal (rinsed thoroughly)
• 1 small Ou Tenga (peeled and thinly sliced)
• 1 cup Water (for boiling the ou tenga)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Bay Leaf
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Ou Tenga

   • Peel the ou tenga, discard the hard core, and cut the petals into thin slices.
   • In a small pot, combine the ou tenga slices with 1 cup of water.
   • Bring to a boil and cook for 7-8 minutes until the slices are tender.
   • Drain the water and set the boiled ou tenga aside. This step softens the fruit and reduces its sliminess.
2. 2

   Cook the Dal

   • Place the rinsed masoor dal in a pressure cooker.
   • Add 4 cups of water, turmeric powder, and salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 12-15 minutes, until the dal is completely soft.
   • Allow the pressure to release naturally before opening the lid.
3. 3

   Combine and Simmer

   • Open the pressure cooker and use a whisk to lightly mash the dal for a smooth, consistent texture.

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.