Kathal Bichir Dal (Jackfruit Seed Lentil Curry - Bong style)

 

          Kathal Bichir Dal is a very simple and a delicious Bong style lentil curry made with jackfruit seeds that forms the base. It is hard to believe that it has no lentils present in this recipe. It is almost a lost recipe now and can be found only in few homes in West Bengal and Bangladesh. 

          However, it is more popular in rural Bengal where it is widely prepared. These Jackfruit Seeds are a good source of plant protein. They contain essential antioxidants, fibre and minerals. So next time you come across these seeds in any supermarket, do give this recipe a try and you will simply fall in love with it. It tastes just divine. 

          A drizzle of some mustard oil to the end product will give a traditional touch and some zing to the dish. You can skip the onion and garlic for a pure veg. version. So check out the step by step pictorial recipe to prepare this humble regional delicacy. 

• 1 cup jackfruit seeds
• 3 tbsp. mustard oil
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds
• 1 bay leaf
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin-coriander powder
• salt to taste
• 2 green chilies, slit
• 2 tbsp. coriander leaves, chopped

          Peel the jackfruit seeds and pressure cook them for 3-4 whistles. Then blend into a smooth paste by adding some water. Keep aside. 

          Heat 2 tbsp. oil in a pan. Temper with dry red chili, cumin seeds, bay leaf, cinnamon, cardamom and cloves. Sauté for a few seconds.

          Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté for 1-2 minutes.

         Then add the ground seed paste and sauté till the oil separates. 

         Add 2 cups water and the slit green chilies. (Adjust the consistency by adding less or more water as needed). 

          Bring it to a boil and simmer, covered, on a low flame for 4-5 minutes or till the gravy thickens slightly.

          When done, add coriander leaves and the remaining mustard oil. Give it a stir and serve with hot steamed rice or chapatti. 

                      Peel the jackfruit seeds.

                     Pressure cook them for 3-4 whistles. 

         Then blend into a smooth paste by adding some water. Keep aside. 

          

Heat 2 tbsp. oil in a pan. Temper with dry red chili, cumin seeds, bay leaf, cinnamon, cardamom & cloves. Sauté for a few seconds.

Add the ginger-garlic paste  all the dry spices mixed with 1/4 cup water. Sauté for 1-2 minutes.

                Add the ground seed paste & sauté till the oil separates. 

Add 2 cups water & the slit green chilies. Bring it to a boil  simmer, covered, on a low flame for 4-5 minutes or till the gravy thickens slightly.

                    When done, add coriander leaves

                     and the remaining mustard oil & give it a stir.

                  Serve with hot steamed rice or chapatti.