Bengal Gram With Jackfruit Seeds

Kathal Bichi Diye Cholar Dal

Kathal Bichi Diye Cholar Dal

Ingredients:

Chola dal – 150 gms

Gota Garam Masala
       Green Cardamom (whole)- 2 nos

       Cloves (whole)- 2 nos

       Cinnamon stick – ½ inch piece

Dry red chilli – 1no.

Bay leaves – 2 nos

Jeera (whole) – ¼ tsp

Kaju & raisin (kishmish) – 1 tsp each

Fresh coconut cut into small pieces – 1 tbsp

Jackfruit Seeds-15-20

Jeera paste – ½ tsp

Ginger paste – ½ tsp

Ghee – 2 tsp

Garam masala powder – ½ tsp

Green chilli – 2 nos. slit length-wise

Turmeric powder – ½ tsp

Red chilli powder – ¼ tsp

Sugar – ¼ tsp

Salt – as per taste

Oil – 50 ml (sunflower oil)

Bhaja masala powder:

Dry red chilli – 2

Tej pata (bay leaves) – 1

Jeera (whole) – 1 tbsp

Roast the above ingredients on a tawa till it emits the beautiful aroma. Let it cool and then dry grind to a coarse powder. Keep aside.

Procedure:

I soak the cholar dal for half an hour before putting it in the pressure cooker to boil.

Boil dal with 1 bay leave, 1 cinnamon stick, 1 green cardamom,1 clove, a little turmeric and a pinch of salt. Do not overcook the dal. They should be whole after having been boiled.

Wash the kathal Bichi (jackfruit Seeds) and dry in the sun . I put it in the fridge to dry in an open bowl. Peel the outer cover and then boil well till soft. After boiling the seeds become soft and difficult to peel. Chop into two halves or into tiny pieces .

Heat oil and sauté kaju and kishmish and keep aside. Add jeera, cloves, green cardamom, green chilli and dry red chilli. Sauté lightly and add the coconut pieces, toss lightly till the coconut pieces turns golden. Now add the ginger paste & jeera paste. Sauté for some time and add ½ cup water. Add turmeric powder, chilli powder, kaju and kishmish and the boiled dal (slightly mashed by hand). Let the dal thicken a bit and then add 1 tsp bhaja masala powder, 1 tsp ghee, garam masala powder ½ tsp,the seeds and let it come to a boil.Check the seasoning. Let it stand in the pan for 5-7 min. Dish it out with 1 tsp ghee.

This dish is traditionally had with fulko luchi or kochuri. Goes well with pulao or fried rice.You can serve it with roti (chapatti) as well.