Steamed Basmati Rice, Thekera Di Dali and Dhekia Xaak Bhaji

Ingredients

• 1 cup Masoor Dal (rinsed thoroughly)
• 3 pieces Thekera (dried slices)
• 0.5 cup Warm Water (for soaking thekera)
• 4 cup Water (for cooking dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoran
• 2 whole Dried Red Chili (broken in half)
• 1 medium Onion (finely chopped)
• 1 inch Ginger (grated)
• 4 cloves Garlic (minced)
• 2 whole Green Chili (slit lengthwise)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Dal and Thekera

   • Rinse the masoor dal under cold running water until the water runs clear. Drain well.
   • In a small bowl, soak the dried thekera slices in 1/2 cup of warm water for about 15 minutes. This helps soften them and release their tangy flavor.
2. 2

   Cook the Dal

   • In a pressure cooker, combine the rinsed masoor dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is soft and fully cooked.
   • Allow the pressure to release naturally before opening the lid. Whisk the dal gently to ensure a smooth consistency.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the mustard oil in a separate pan (tadka pan or small kadai) over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
   • Reduce the heat to medium, add the panch phoran and dried red chilies. Allow them to splutter for about 30 seconds, being careful not to burn them.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

Ingredients

• 500 g Dhekia Xaak (Also known as fiddlehead ferns, cleaned and trimmed)
• 3 tbsp Mustard Oil
• 1 medium Onion (Thinly sliced)
• 5 cloves Garlic Cloves (Roughly chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (Or to taste)

Instructions

1. 1

   Clean and Prep the Ferns

   • Wash the Dhekia Xaak (fiddlehead ferns) thoroughly under cold running water, ensuring any dirt trapped in the coils is removed.
   • Snap off and discard the tough, woody lower part of the stems.
   • Chop the remaining tender stems and coiled tops into 1-inch pieces and set aside.
2. 2

   Temper the Oil and Sauté Aromatics

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait for it to become very hot and just begin to smoke lightly. This crucial step mellows its sharp pungency.
   • Immediately reduce the heat to medium and add the thinly sliced onions. Sauté for 2-3 minutes until they soften and become translucent.
   • Add the chopped garlic and slit green chilies. Stir and cook for another minute until the raw smell of garlic disappears and it becomes fragrant.
3. 3

   Cook the Bhaji

   • Add the chopped Dhekia Xaak to the pan.
   • Sprinkle the turmeric powder and salt over the ferns.
   • Toss everything together well to coat the ferns with the oil and spices.
   • Cook uncovered for 5-7 minutes, stirring occasionally. The ferns will wilt and release their own moisture, so do not add any water.
4. 4

   Final Touches and Serving

   • Continue to cook until the ferns are tender but still retain a slight crunch and vibrant green color. Be careful not to overcook them into a mush.
   • Turn off the heat.
   • Serve the Dhekia Xaak Bhaji immediately with hot steamed rice and a simple dal for a complete Assamese meal.