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

Course Delicious sides, Main Course

Cuisine Indian, Tripura Cuisine

Keyword Black urad dal dosai, Exotic dal with jackfruit seeds, Jackfruit recipe, Jackfruit seeds recipe, Matara dal, Tripura cuisine, vegan dal recipe, Yellow peas dal

Prep Time 8

Cook Time 30

Servings people

Calories 291kcal

Equipment

Pressure cooker

Ingredients

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

Tempering (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

Instructions

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.

Tempering

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.

Notes

Important to read

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.

Nutrition