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Raw Jackfruit and Lentil Curry (Enchorer Dal)

 INGREDIENTS:

  1. Raw Jackfruit 300 grams, peeled and cut into 1-inch cubes
  2. Yellow Split Mung Beans (Moong Dal) 1/2 cup
  3. Cumin Seeds 1/2 tsp
  4. Dry Red Chilis 1-2
  5. Bay Leaf 1
  6. Green Cardamoms 3-4 lightly crushed
  7. Ginger 1-inch grated
  8. Coriander Powder 1 tsp
  9. Turmeric Powder 1/2 tsp
  10. Red Chili Powder 1 tsp
  11. Mustard Oil 3 tbsp
  12. Sugar and Salt to taste
  13. Coconut Slivers 2 tbsp (thinly sliced and fried) for garnish

METHOD:

Serving Size: 4-5

Dry roast the moong dal until it turns golden brown and releases a nutty toasted aroma. This prevents the dal from becoming mushy. Wash and cook the dal until soft but still with visible grains. 

Boil the jackfruit cubes with a pinch of salt and turmeric until 80 per cent tender. Drain and set aside.

Heat mustard oil in a pan. Lightly fry the jackfruit cubes until golden. Remove and set aside.

In the same pan, temper the oil with cumin seeds, bay leaf, dry red chilis, and cardamom. Let them splutter and release their aroma.

Add the grated ginger and the spice powders. Sauté for a few seconds, then add the fried jackfruit back to the pan.

Pour in the cooked dal along with its water. Taste and adjust sugar and salt. Cover and simmer for 8-10 minutes.  

Garnish with fried coconut slivers, a whole dried red chili, and chopped coriander leaves. Serve with steamed rice, raw mango pickle and a lemon wedge on the side.



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