Spicy Lemon Masoor Dal With Jackfruit Seeds ….. An awesome combination of red lentils with nutritious jackfruit seeds / Bikkand (In Konkani) ….. Try this spicy and tangy dal for a change with addition of jackfruit seeds ..... Goes well with hot rice ….. Enjoy ….
Masoor dal / Red split lentils / Masur Dal are pink / orange lentils is a are very versatile dal which is easy to cook too. This dal goes along well with the addition of any veggies. Dal fry is one dish that I always prepare with this day and it turns out just right. Today however I wanted some variety to go along with rice. As I was bored with most of the vegetables and Jackfruit Seeds had to be finished fast which were frozen, I went on to prepare this dal with the addition of these seeds which are sweet and delicious having lots of health benefits too. I always store jackfruit seeds / bikkand in freezer, but you can use fresh one’s too. During the month of May – June when the Ripe Jackfruit is available in plenty, I remove the seeds and store them in freezer which lasts me for a good 4-5 months. The method of freezing is very easy and I have already blogged it. Many of my friends have adapted successfully my method of storing the same and are very happy to have them handy. I will share the link at the bottom of the recipe, you may go through the same if need be. Now coming to the dal you can prepare the same with both tuvar or moong dal too, tastes equally good.
To prepare Jackfruit Seeds/ Bikkand : Wash about 20 dry jackfruit seeds / bikkand and rub with a cloth. If using frozen once’s just remove from freezer and put them in plenty of water for 5 minutes. Drain, wash and then rub them with a cloth. Now mash them with a heavy weight / stone / crusher a little bit. The outer while skin will get broken and you can peel it off easily. Mash and remove the outer skin of all the jackfruit seeds. Rinse them well under running water. Put them in a pressure cooker pan with 1-2 cups of water. Pressure cook on medium heat to 2 whistles. Remove and keep the pan aside to cool. When the pressure falls on its own and you are able to remove the lid, open and remove the jackfruit seeds and keep aside ready discarding the water.
Wash One heaped cup of masoor dal and put it in a pressure cooker pan with about 2 cups of water. Pressure cook the dal on medium heat to 2 – 3 whistles. Remove and keep aside to cool. When the pressure falls on its own and you are able to open the lid, remove the dal in a thick bottomed vessel, add 2 cups of water and churn well to a smooth consistency. Cook the dal on medium heat till it comes to a good boil, lower the heat and add on the cooked jackfruit / bikkand pieces and salt to taste mix well and allow to simmer.
For Tempering : Meanwhile in a small pan / kadai, heat 1 tblsp ghee with 1 tblsp of coconut oil, when hot enough add in 1 tblsp of jeera and fry for few seconds, add in 1 tsp of mustard seeds and when they begin to splutter lower the heat and add 5-6 green chillies cut to small pieces, ½ tsp of haldi / turmeric powder, 1 tblsp hing / asafoetida powder and 8-10 curry leaves. Fry for a few seconds. Lastly add in one inch grated ginger and mix well. Pour this over the simmering dal and mix well. Continue to simmer for another 5-7 minutes. Remove and keep aside. Add in one handful of finely chopped coriander leaves and freshly squeezed juice of 2 lemons. The addition of lemon juice depends upon the sourness and the size of the lemons. So do check before you add in all the juice. Serve the dal hot with rice. Yumz.
** For the Method of freezing of Jackfruit Seeds, Please follow the link given below …