Panta bhaat is an amazing refresher on a hot summer’s day. Overnight soaked rice with a light daal and some veggies with an assortment of sides make it an awesome one bowl meal.

Firstly, there is no hard and fast rule to accompany this beautiful bowl of fermented rice. The poschimbongiyo (hailing originally from West Bengal) crowd adds chhatu makha (Roasted Bengal gram flour) to this or some aloo posto. The Bangal (hailing from East Bengal, present day Bangladesh) adds Ilish bhaja. Basically the possibilities are endless. But whatever you do, keep a basic structure. Definitely add a very light daal along with small portions of some vegetable preparation. The best bet for dal is kancha aam diye musur dal or red lentils cooked with raw mangoes.

If you fancy protein, then mutton or Ilish is your best bet. Can’t really see the point of adding any other meat into this. And finally add lime or gondhoraj lebu (literally translated means king of aroma, it is a type of lime indigenous to this region and named quite aptly) and onions. I’ll give you another tip that I learnt from my mother. If you can get your hands on some gondhoraaj lebu leaves, don’t forget to crush them in and then thank me!

Boil any parboiled rice and soak in water overnight and put it in your refrigerator if you don’t want the fermented smell. Next day bring out the watered rice out of your refrigerator at least 3 hours before lunch. Mix in a ladle full of daal and a big spoon full of some vegetable side dish and mash them all together with your hands. Next squeeze the lime and add salt as required. Portion them into separate bowls. Add halved onions and green chillies.

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