Steamed Basmati Rice, Pani Lau aru Butor Dali and Aloo Pitika

Ingredients

• 1 cup Chana Dal (Rinsed and soaked for at least 2 hours)
• 500 g Bottle Gourd (Peeled and cut into 1-inch cubes)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Assamese five-spice blend)
• 1 leaf Bay Leaf
• 2 pcs Dried Red Chilies (Broken in half)
• 1 tbsp Ginger (Finely grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 cup Water (For pressure cooking, adjust as needed)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the ingredients. Drain the soaked chana dal completely. Ensure the bottle gourd is peeled and cubed, ginger is grated, and chilies are slit.

2. 2

   Prepare the tempering (tadka). Heat mustard oil in a 3-liter pressure cooker over medium-high heat until it just begins to smoke. This removes its pungent taste. Reduce the heat to low.

3. 3

   Add the panch phoron, dried red chilies, and bay leaf to the hot oil. Allow them to splutter for about 30 seconds until fragrant.

4. 4

   Add the grated ginger and slit green chilies. Sauté for another 30-40 seconds, being careful not to burn the ginger.

5. 5

   Add the cubed bottle gourd and the drained chana dal to the cooker. Stir for 1-2 minutes to coat them well with the tempered spices.

6. 6

   Add the turmeric powder, salt, and 3 cups of water. Stir everything together well.

7. 7

   Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles (approximately 15 minutes). The dal should be cooked through but still hold its shape.

8. 8

   Turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes. Once the pressure has subsided, carefully open the lid.

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.