Steamed Basmati Rice, Thekera Tenga Dali and Ful Kobi Bhaji

Ingredients

• 1 cup Masoor Dal (Rinsed well)
• 3 pieces Thekera (Dried slices)
• 4.25 cup Water (Divided: 4 cups for cooking, 1/4 cup for soaking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Mustard Oil (For authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pieces Dried Red Chilli (Broken in half)
• 1 inch Ginger (Finely grated)
• 2 pieces Green Chilli (Slit lengthwise)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentils and Thekera (Approx. 5 minutes + 15 minutes soaking)

   • Rinse the masoor dal under cold running water until the water runs clear.
   • In a separate small bowl, soak the dried thekera pieces in 1/4 cup of warm water. Let them soak for at least 15-20 minutes to soften and release their flavor.
2. 2

   Pressure Cook the Dal (Approx. 15 minutes)

   • Transfer the rinsed dal to a pressure cooker. Add 4 cups of water, turmeric powder, and salt.
   • Add the soaked thekera pieces along with their soaking water to the cooker.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft.
   • Allow the pressure to release naturally before opening the lid.
3. 3

   Prepare the Tempering (Tadka) (Approx. 2 minutes)

   • While the pressure releases, heat the mustard oil in a small pan (tadka pan) over medium heat until it becomes fragrant and slightly smoky.
   • Reduce the heat and add the panch phoron and dried red chillies. Allow the spices to crackle for about 30 seconds, being careful not to burn them.

Ingredients

• 1 medium head Cauliflower (About 500g, cut into bite-sized florets)
• 2 medium Potato (Peeled and diced into ½-inch cubes)
• 0.5 cup Green Peas (Fresh or frozen)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Or to taste)
• 0.25 cup Water (For cooking)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Optional, for garnish)

Instructions

1. 1

   Prepare Vegetables: Wash the cauliflower and cut it into bite-sized florets. Peel the potatoes and dice them into ½-inch cubes. Keep them aside.

2. 2

   Make the Tempering (Tadka): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the cumin seeds and hing, and sauté for another 20 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for one more minute until the raw aroma disappears.

4. 4

   Build the Masala Base: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Now, add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for a minute, stirring continuously, until the oil begins to separate from the masala.

5. 5

   Cook the Sabzi: Add the cauliflower florets, diced potatoes, and green peas to the pan. Mix gently to coat the vegetables thoroughly with the masala. Add salt and ¼ cup of water. Stir well.

6. 6

   Simmer Until Tender: Cover the pan with a lid and reduce the heat to low-medium. Cook for 15-18 minutes, stirring every 5 minutes to prevent sticking. Cook until the potatoes and cauliflower are tender but not mushy. You can check by piercing a piece with a fork.

7. 7