Steamed Basmati Rice, Tok Dal, Posto Bata and Aloo Bhaja

Ingredients

• 1 cup Masoor Dal (rinsed until water runs clear)
• 1 small Raw Mango (peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 tsp Sugar (adjust to balance sourness)
• 2 piece Green Chili (slit lengthwise)
• 4 cup Water
• 2 tbsp Mustard Oil
• 1 tsp Mustard Seeds
• 2 piece Dried Red Chili (broken in half)

Instructions

1. 1

   Cook the Dal

   • In a medium, heavy-bottomed pot, combine the rinsed masoor dal, 4 cups of water, turmeric powder, and salt.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the dal is completely soft and cooked through.
2. 2

   Add Mango and Chilies

   • Add the cubed raw mango and slit green chilies to the cooked dal.
   • Continue to simmer for another 5-7 minutes, or until the mango pieces are tender but still hold their shape.
   • Gently whisk the dal with a ladle to create a slightly creamy, homogenous consistency.
3. 3

   Prepare the Tempering (Phoron)

   • While the dal simmers, heat the mustard oil in a small tadka pan over medium heat until it is fragrant and you see faint smoke.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the broken dried red chilies and sauté for another 10-15 seconds until they darken slightly. Be careful not to burn them.

Ingredients

• 0.75 cup Poppy Seeds (White poppy seeds (posto) are traditional)
• 3 pcs Green Chilies (Adjust to your spice preference)
• 2 tbsp Mustard Oil (Use pungent, cold-pressed mustard oil for authentic flavor)
• 0.5 tsp Salt (Adjust to taste)
• 2 tbsp Water (Warm water, for soaking and grinding as needed)

Instructions

1. 1

   Rinse the poppy seeds thoroughly in a fine-mesh sieve under running water. Place them in a small bowl and cover with warm water. Let them soak for at least 1-2 hours, or up to 4 hours for a smoother paste. Note: Soaking time is not included in the prep time.

2. 2

   Completely drain the soaked poppy seeds, discarding all the soaking water. Squeeze out any excess moisture.

3. 3

   Transfer the drained poppy seeds and green chilies to a small, powerful grinder jar or a traditional 'shil nora'. Grind to a thick, smooth paste. Add water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. Scrape down the sides of the jar periodically to ensure even grinding. The final paste should be thick, not runny.

4. 4

   Scrape the poppy seed paste into a mixing bowl. Add the pungent mustard oil and salt. Mix vigorously with a spoon for about a minute until everything is well combined and the oil is fully incorporated.

5. 5

   Let the Posto Bata rest for 10-15 minutes to allow the flavors to meld. Serve at room temperature with hot steamed rice ('gorom bhaat').

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.