Steamed Basmati Rice, Pork Khorika, Matar Dal and Aloo Bhaja

Ingredients

• 600 g Boneless Pork (Use pork shoulder or belly with some fat, cut into 1.5-inch cubes)
• 2 tbsp Ginger Paste
• 2 tbsp Garlic Paste
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat. Adjust to your preference.)
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 pcs Onion (Medium-sized, thinly sliced for serving)

Instructions

1. 1

   Prepare the Skewers: Submerge the bamboo skewers in water and let them soak for at least 30 minutes. This crucial step prevents them from burning during grilling.

2. 2

   Marinate the Pork: In a large mixing bowl, combine the pork cubes, ginger paste, garlic paste, mustard oil, turmeric powder, Kashmiri red chili powder, salt, and freshly squeezed lemon juice. Use your hands to thoroughly massage the marinade into the pork, ensuring every piece is evenly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably 4 hours to overnight for maximum flavor infusion and tenderization.

3. 3

   Skewer the Pork: Once marinated, thread the pork cubes onto the soaked skewers. Leave a small gap (about 1/4 inch) between each piece to allow for even cooking and charring. Reserve any leftover marinade in the bowl for basting.

4. 4

   Grill the Khorika: Preheat a charcoal grill to medium-high heat for the most authentic smoky flavor. Alternatively, use a gas grill or a stovetop grill pan. Place the skewers on the hot grill. Cook for 15-20 minutes, turning every 4-5 minutes to ensure all sides are cooked evenly. Baste the pork with the reserved marinade about halfway through the cooking time.

5. 5

   Check for Doneness and Rest: The pork is ready when it's tender, cooked through, and has a beautiful char on the edges. For safety and best texture, check that the internal temperature reaches 145°F (63°C). Remove the skewers from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute, resulting in more succulent meat.

6. 6

   Serve: Serve the Pork Khorika hot, garnished with thinly sliced raw onions and extra lemon wedges on the side for squeezing. It pairs wonderfully with plain rice and a simple dal.

Ingredients

• 1 cup Matar Dal (Also known as yellow split peas)
• 3 cup Water (For soaking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ginger (Freshly grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Sugar (A key ingredient for the authentic Bengali taste, but can be omitted)
• 2 tbsp Mustard Oil (For the tempering (phoron))
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Prepare the Dal (10 minutes + soaking time)

   • Rinse the matar dal under cool running water until the water runs clear.
   • In a large bowl, soak the dal in 3 cups of water for at least 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal (15-20 minutes)

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, grated ginger, and the slit green chilies.
   • Secure the lid and cook on medium-high heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
   • Once safe, open the cooker. Gently whisk the dal to achieve a smooth, consistent texture. It should be soft but not completely mashed.
   • Stir in the sugar until it dissolves completely.
3. 3

   Prepare the Tempering (Phoron) (2-3 minutes)

   • Heat the mustard oil in a small tadka pan over medium-high heat until it is fragrant and just begins to smoke.

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.