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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, April 6, 2013

Kon Bilahi Dal (Lentils with Cherry Tomatoes)

An Assamese kitchen serves a variety of dals (lentils), each with a distinct and subtle taste.  In fact, if you choose to have Assamese food on all 30 days of the month, you'll still have a different dal to savour each day. Among the plethora of dals cooked the Assamese way, dal with cherry tomatoes (kon bilahi) is quite popular and a personal favorite too. Great to have during the summer months, here's one way to prepare this particular dal.

What's required:
·    3/4 cup Masur Dal
·    1/4 cup Moong Dal
·    10 cherry tomatoes (approx.)
·    1/4 onion (finely chopped)                                                                               
·    4 green chillies
·    1 pinch pas phooron (5 spices comprise fennel seeds, fenugreek  seeds, cumin seeds, black mustard seeds and nigella seeds)
·    Salt to taste
·    One pinch turmeric powder
·    Coriander leaves (optional)
·    1 teaspoon mustard oil

In a pressure cooker, add the washed dals, water (about 4-5 cups or as per your requirement), cherry tomatoes, 2 chillies, salt and turmeric powder. (many people add the tomatoes while doing the tempering too).  Remove from cooker after two whistles.
Heat a pan and add the mustard oil; once hot, add the five spices, followed by the chopped onions and then the chopped coriander leaves.When the onions turn brownish, pour the boiled dal. Heat it for some time;cut two green chilies and add to the boiling dal.

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