Steamed Basmati Rice, Xaak Bhaji, Thekera Di Dali and Aloo Pitika

Ingredients

• 500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
• 2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 6 cloves Garlic Cloves (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
• 0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
• 0.75 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Greens (5 minutes)

   • Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
   • Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
   • Set aside in a colander to allow excess water to drain off completely.
2. 2

   Temper the Spices (2 minutes)

   • Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
   • Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
   • Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3. 3

   Cook the Xaak (8 minutes)

   • Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
   • Sprinkle the turmeric powder and salt over the greens.
   • Toss everything together gently to coat the greens with the oil and spices.
   • Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
   • Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4. 4

   Serve

   • Check the seasoning and add more salt if needed.
   • Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.

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 Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.