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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Saturday, June 25, 2011

Mango Dal (Aam Dal)

Delhi’s sweating it out. What better way to beat the heat than relax indoors and have some nice food to please your ‘summer palate’. Something like ‘aam dal’ that's not just soothing for your taste buds but is easy on your stomach too. The best part is it’s so easy to cook – reducing your kitchen time in the process. This is not exactly an Assamese preparation; people have this all over the country, more specifically in Andhra and West Bengal:


• 1/4th cup toor lentil (rohor dal)
• 1/4th cup masur dal
• 1 medium sized raw mango
• 1/4th onion (finely chopped)
• One tomato (diced into small pieces)
• 2-3 pinch of mustard seeds
• 2-3 green chilies
• 2 dried red chilies
• Salt to taste
• 1-2 pinch turmeric powder
• Two teaspoon oil


Peel and grate the mango and keep aside. Wash the lentils properly; place it in a pressure cooker, add salt and turmeric powder and the chopped tomatoes. Boil it. Remove from gas after a couple of hoots. In a pan heat the oil, add the mustard seeds, red chilies and onions (in this order). When the onions get a golden tinge, add the boiled dal and heat for some time. Then add the grated mango; remember not to over boil the mango because if you do so there are chances the color of your dal may turn brownish.

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