Kothalor Chakoi | Jackfruit Seeds Dal | Tripura Special

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

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• Indian State of Tripura
• Today's Recipe Katholor Chakoi
• Ingredients to make Jackfruit seeds dal
• Stepwise instructions to make Tripura Style Jackfruit seeds dal
• Kothalor Chakoi | Jackfruit Seeds Dal | Tripura Special

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 looking for recipes in Tripuri cuisine, i was fortunate to stumble upon this facebook page Beautiful Tripura, which had an album called Food of tripura.

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.