Steamed Basmati Rice, Xaak Diya Dail, Aloo Pitika and Bhindi Bhaji

Ingredients

• 1 cup Masoor Dal (red lentils)
• 2 cup Spinach (roughly chopped)
• 4 cup Water (for cooking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Mustard Oil (for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 4 clove Garlic (thinly sliced)
• 2 piece Green Chili (slit lengthwise)
• 1 piece Dried Red Chili (broken in half)
• 1 tbsp Lemon Juice (optional, for a fresh finish)

Instructions

1. 1

   Prepare and Cook the Dal

   • Rinse the masoor dal under cool running water until the water runs clear. Soaking is not necessary for masoor dal.
   • In a pressure cooker, combine the rinsed dal, 4 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium-high heat for 2-3 whistles, or approximately 10-12 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Once safe, open the lid and whisk the dal gently to create a smooth, uniform consistency.
2. 2

   Incorporate the Spinach

   • Place the pressure cooker with the cooked dal back on the stove over low heat.
   • Add the chopped spinach to the dal and stir well.
   • Simmer for 3-5 minutes, just until the spinach leaves wilt. Be careful not to overcook, as this will preserve their vibrant color and nutrients.
3. 3

   Prepare the Tempering (Tadka)

   • While the spinach is wilting, heat the mustard oil in a small tadka pan or skillet over medium heat until it's lightly smoking.

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.

Ingredients

• 500 g Okra (Washed, thoroughly dried, and cut into 1-inch rounds)
• 2 medium Onion (Thinly sliced)
• 2 medium Tomato (Finely chopped)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Amchur Powder (Also known as dry mango powder)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This step is crucial to prevent sliminess. Trim the top and tail, then chop the okra into 1-inch thick rounds.

2. 2

   Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, lightly browned, and the sticky texture is gone. Remove the cooked okra from the pan and set it aside.

3. 3

   Create the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for 30 seconds. Add the sliced onions and sauté for 4-5 minutes until they turn soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

4. 4

   Cook Tomatoes and Spices: Add the chopped tomatoes to the pan and cook for 3-4 minutes until they become soft and mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until oil begins to separate from the sides.

5. 5

   Combine and Finish: Return the fried okra to the pan with the masala. Gently toss everything together to coat the okra evenly. Sprinkle the amchur powder and garam masala on top, give it a final mix, and cook uncovered for 2 more minutes.

6. 6

   Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve the Bhindi Bhaji hot with roti, paratha, or as a side dish with dal and rice.