Kothalor Chakoi, an exotic dal made with jackfruit seeds and yellow peas. This exotic dal with jackfruit seeds is a delicacy from the Indian State of Tripura. Though the name sounds exotic, It is a simple recipe of pressure cooking and tempering.
Rice and dal for lunch | Jackfruit seeds recipe | Dal with jackfruit seeds | Chakoi recipe | North-eastern India recipe | Seven sisters state recipe | Tripura cuisine | How to cook with jackfruit seeds | Exotic dal with jackfruit seeds | Yellow matara recipe | Dal with yellow peas
Indian State of Tripura
Today's recipe of this delish jackfruit seeds dal is from Tripura, one of the North-eastern state of India. The name Tripura is Sanskrit, meaning "three cities" (Like the Greek Tripoli).
The Kokborok-speaking Tripuri people are the major group among 19 tribes and many subtribes; Bengali people form the ethno-linguistic majority in Tripura. So, the cuisine of Tripura also has larger impact of Bengali cuisine
We did a 30 day food post covering every state of India. You can see the delish recipes from every state here. It was a real task to find vegetarian recipes from this part of India. So, If you are looking to try some vegetarian recipes from North-Eastern State of India,
- Assamese Labra | mixed vegetable curry
- Khapse from Arunachal Pradesh | Amarnath flour fritters
- Sana Thongba from Manipur | Potatoes & paneer curry
- Putharo from Meghalaya | Steamed rice cakes
- Hmarcha Rwat from Mizoram | Roasted green chili chutney
- Kali Dal and tomato chawtni from Nagaland
Today's Recipe Katholor Chakoi
While going through that album, i came across the recipe of jackfruit seeds dal called Chakoi. Chakoi means, simple curry made of lentils and any other veggies. This dish is called khar in Assamese and Ooti in Manipur.
I served this exotic jackfruit seeds dal with steaming hot rice drizzled with ghee, cabbage stir fry and homemade mango pickle.
Ingredients to make Jackfruit seeds dal
- Main ingredients : Jackfruit seeds and yellow matar are the main ingredients in this dal recipe.
- Spices : This kothalor dal uses only green chilies along with good amount of ginger for the spice. The original recipe uses garlic also, since i don't use garlic in my cooking, i have omitted it.
- Flavors : I have used a tomato and a small amount of coconut in this jackfruit seeds and yellow matar dal. Though both are optional, it adds lot of flavor to the dal.
- Tempering : Regular Indian tempering ingredients like mustard seeds, asafoetida, curry leaves along with red chilies.
- Add-ons : A small pinch of baking soda is used while cooking the dal. This helps in speeding up cooking of jackfruit seeds and yellow matara , as both the ingredients take a longer time to cook.
Stepwise instructions to make Tripura Style Jackfruit seeds dal
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash the yellow matar in water and soak it in water overnight or a minimum of 8 hours.
- Once the yellow peas is ready. Measure and keep all the ingredients ready. Peel the outer white skin of the jackfruit seeds. Chop each seed into 2-3 pieces.
- In a pressure cooker, take the yellow matar, chopped jackfruit seeds, chopped green chilies and tomatoes.
- Add 3 cups of water to the cooker. Now add salt, turmeric powder and coconut. Finally add a pinch of baking soda to this, mix well. Close the pressure cooker, pressure cook for 4-5 whistles.
- Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the dal. Check the consistency of the dal, if its too thick add ½ cup warm water, if its too runny, let it boil for 5-10 minutes.
- Heat a tadka pan with oil for tempering. when hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to this.
- Pour this hot tempering over the dal. Take it off heat and serve with warm with rice and ghee.
Kothalor Chakoi | Jackfruit Seeds Dal | Tripura Special
- 10 jackfruit seeds Check notes.
- 200 grams matara/yellow peas weighed after soaking overnight
- 3 green chilies chopped
- 1 inch ginger peeled and finely chopped
- 2 tablespoon fresh coconut optional
- 2 medium sized tomatoes optional
- ½ teaspoon turmeric powder
- ¼ teaspoon baking soda
- 1 teaspoon salt or to taste
- 3 cups water
- fresh coriander leaves for garnish , optional
- 2 tablespoon cold pressed groundnut oil use mustard oil, for authentic taste
- 1 teaspoon mustard seeds/kadugu
- 3 red chilies broken
- ½ teaspoon hing/asafoetida
- few curry leaves
- Wash the yellow peas in water twice. Soak them in water for 8 hours minimum. I usually soak them overnight. Next day drain and freeze them in Ziploc pouches to be used whenever necessary.
- Drain the overnight soaked dal. Measure it and keep it ready on the counter. Wash and chop the tomatoes', green chilies and ginger.
Lets Pressure cook
- In to a pressure cooker, add yellow peas, tomatoes, chilies and ginger. Add fresh coconut and salt as well.
- Add 3 cups of water to this. Add turmeric powder and baking soda. Mix well. Close the pressure cooker and cook for 4-5 whistles.
- Let the pressure fall on its own. Open the cooker, mash the dal roughly with a potato masher or back of the ladle.
- Check the consistency of the dal. If you have added only 3 cups then the dal will be in the right consistency. Add ½ cup of warm water to this and let it come to a boil.
- Heat a tadka pan with oil mentioned under 'Tempering'. When hot, splutter mustard seeds, hing, curry leaves and red chilies.
- Pour the hot tadka over the dal. Take it off the heat. Garnish with coriander leaves.
- Serve it warm with steaming hot rice and ghee.
- Soak the yellow peas overnight in water. Drain and weigh 200 grams for the above dal recipe.
- Adding a pinch of baking soda is essential as it speeds up the cooking process of jackfruit seeds and yellow peas/matara, which otherwise take a longer time to cook.
- Chopping the jackfruit seeds is optional. Since i serve this dal to my kids, they wont be interested to eat if it isn't chopped.
- Coconut and tomatoes mentioned in the above recipe and the tempering and garnish , are all optional.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.