Steamed Basmati Rice, Panchmesali Torkari and Masoor Dal Tadka

Ingredients

• 250 g Potato (Peeled and cut into 1-inch cubes)
• 200 g Red Pumpkin (Peeled and cut into 1-inch cubes)
• 250 g Eggplant (Cut into 1-inch cubes and kept in water)
• 150 g Pointed Gourd (Scraped and cut into 1-inch pieces)
• 100 g Daikon Radish (Peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 Bay Leaf
• 2 Dried Red Chili (Broken in half)
• 1 tbsp Ginger Paste
• 2 Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Optional, for color)
• 1 tsp Salt (Or to taste)
• 1 tsp Sugar (Helps balance the flavors)
• 0.5 cup Water (As needed for cooking)
• 1 tsp Ghee (For finishing)
• 0.5 tsp Garam Masala Powder

Instructions

1. 1

   Prepare the Vegetables

   • Wash all vegetables thoroughly. Peel and chop the potato, pumpkin, pointed gourd, and radish into uniform 1-inch pieces.
   • Chop the eggplant into 1-inch cubes and keep them submerged in a bowl of water to prevent browning until ready to use.
2. 2

   Temper the Spices (Phoron)

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the raw pungency of the oil.
   • Reduce the heat to medium. Add the bay leaf and dried red chilies, and sauté for about 15-20 seconds.
   • Add the panch phoron seeds. Allow them to splutter for about 30 seconds, releasing their aroma. Be careful not to let them burn.
3. 3

   Sauté Vegetables in Stages

   • Add the cubed potatoes and radish to the pan first, as they take the longest to cook. Sauté for 4-5 minutes until they are lightly golden.
   • Next, add the pumpkin and pointed gourd. Stir well and continue to cook for another 5 minutes, stirring occasionally.
   • Drain the eggplant cubes and add them to the pan along with the slit green chilies. Mix gently and cook for 3-4 minutes until the eggplant starts to soften.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.