Steamed Basmati Rice, Tetor Dal and Aloo Bhaja

Ingredients

• 1 cup Masoor Dal (Rinsed thoroughly)
• 4 cup Water (For boiling the dal)
• 2 pcs Uchhe (Small bitter gourd, thinly sliced into rounds)
• 3 tbsp Mustard Oil (Essential for authentic Bengali flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tsp Ginger Paste
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilli (Broken in half)
• 1 pcs Tej Patta (Indian bay leaf)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 1 tsp Ghee (Optional, for finishing)

Instructions

1. 1

   Cook the Lentils

   • Rinse the masoor dal under cold running water until the water runs clear.
   • In a medium-sized pot or pressure cooker, combine the rinsed dal, 4 cups of water, salt, turmeric powder, and ginger paste.
   • Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the dal is completely soft and cooked through. If using a pressure cooker, cook for 2-3 whistles.
   • Once cooked, use a whisk or the back of a ladle to lightly mash the dal for a smoother, cohesive consistency. Set aside.
2. 2

   Fry the Bitter Gourd (Uchhe)

   • While the dal is cooking, heat 2 tablespoons of mustard oil in a small frying pan over medium heat until it's lightly smoking.
   • Carefully add the thinly sliced uchhe rounds in a single layer. Avoid overcrowding the pan.
   • Fry for 5-7 minutes, flipping occasionally, until they are golden brown, crisp, and shrunken. Be careful not to burn them.
   • Using a slotted spoon, remove the fried uchhe from the pan and set them aside on a plate. Keep the remaining oil in the pan.

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.