Til Diya Murgi, Joha Rice and Masur Dal Tadka

Ingredients

• 1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
• 3 cup Water (Use filtered water for the best taste.)
• 0.5 tsp Salt (Optional, adjust to your taste.)
• 1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)

Instructions

1. 1

   Rinse and Soak the Rice (Optional but Recommended)

   • Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2. 2

   Cook the Rice

   • Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
   • Add 3 cups of fresh water, the optional salt, and ghee.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to ensure the rice steams properly.
3. 3

   Rest and Fluff

   • After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
   • Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.

Ingredients

• 1 cup Masur Dal (rinsed well)
• 3 cup Water (for pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (divided, or to taste)
• 2 tbsp Ghee (or use oil for a vegan option)
• 0.5 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 2 whole Dried Red Chili (broken in half)
• 1 medium Onion (finely chopped)
• 4 clove Garlic (minced or finely chopped)
• 1 inch Ginger (grated)
• 1 whole Green Chili (slit lengthwise)
• 2 medium Tomato (finely chopped)
• 0.5 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional, for a tangy finish)

Instructions

1. 1

   Rinse the masur dal under running water until the water runs clear. Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt. Stir well.

2. 2

   Secure the lid of the pressure cooker and cook on medium-high heat for 2-3 whistles (approximately 10-12 minutes). Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the cooker and whisk the dal gently to achieve a smooth, creamy consistency.

3. 3

   While the dal is cooking, prepare the tempering (tadka). Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.

4. 4

   Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.

5. 5

   Add the minced garlic and grated ginger. Sauté for another minute until their raw aroma disappears. Then, add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until it turns soft and golden brown.

6. 6

   Stir in the chopped tomatoes, slit green chili, and the remaining 1/2 teaspoon of salt. Cook for 4-5 minutes until the tomatoes break down and become mushy, and you see oil separating from the masala.

7. 7

   Add the red chili powder and coriander powder. Mix well and cook for one more minute to toast the spices.