Toor Dal with Jackfruit Seeds, Curry Leaves & Ghee

Prerna Baruah

Dal is always on the menu, but this one waits for jackfruit season. Toor dal simmered with jackfruit seeds - nutty, tender, and full of quiet comfort. The seeds are saved after the sweet pulp is gone, washed, sun-dried till crisp outside but soft inside, then slow-cooked into the dal. Red chilli & curry leaves tempered in hot ghee and tipped in the very last moment - this is seasonal home cooking at its best.

100g Split Pigeon Pea (Toor Dal)
1 teaspoon Lakadong Heirloom Turmeric - Add To Cart
1/2 teaspoon Fenugreek
1 medium Red Onion
1 Dried Red Chilli
1 sprig Curry leaves
1 tbsp Ghee
Salt to taste

Soak the toor dal in water for at least an hour. Meanwhile, also soak the jackfruit seeds in water for about 30 minutes. Then gently peel some of the brown husk with a pairing knife and set aside. Wash the toor dal until the water is clear and not cloudy.
Drain the toor dal and transfer in a heavy bottom pan and add enough water so it covers the toor dal. Add the jackfruit seeds and salt to taste. Cook over medium heat, stirring occasionally, until the toor dal is perfectly cooked (softened).
Heat a pan, add the ghee. When the ghee is hot, add the fenugreek until slightly toasted. Add the sliced onions and stir until golden brown. Then add the turmeric and pour the cooked toor dal. Stir well and allow to simmer for a few minutes.
Heat another pan with ghee for tempering. When hot, add the curry leaves and broken red chilli. Let the chilli turn slightly smoky and the curry leaves crisp, then pour over the toor dal. Take it off the heat and serve immediately.