Dal from Assam

Assam is the gateway to the north east of India and is one of the “Seven sisters” states besides Sikkim. It is popularly known as the land of red river and blue hills. Assam is home to the Kamakhya Temple which is one of the oldest and most revered tantric temples of India, situated in Nilachal that is the blue hills of Guwahati. The red river is referred to the mighty Brahmaputra which flows through the entire state. The capital of Assam is Dispur.

Rongali Bihu is one of the most important festivals of the State. The festival is generally celebrated on 13-14 April as the new year of the State. On these 2 days, young Assamese boys and girls dress up in their traditional attire; girls in muga mekhela and sador, and boys in muga dhoti and kurta. The Bihu dance was performed by the rice fields in early times when the boys take the opportunity to woo the girls.

Assam is well known for its tea, one horned rhino and muga silk – the “golden thread”.

Assam shares boundary with seven states ~ West Bengal on the west, while Arunachal Pradesh in the north, Nagaland and Manipur in east, Mizoram, Tripura and Meghalaya in the south.

It also shares international boundaries with Bangladesh in the south and Bhutan in the north.

Food:

Rice is the staple food for Assam served with dal, meat and fish. The traditional alkaline dish known as “khar”, is a distinctive part of the local cuisine.

Bilahir Mati dail ( Urad dal with Tomato)

Bilahir mati dal is a very soothing Assamese cuisine. The tangy combination of tomato and lemon gives a very refreshing taste and flavour , particularly during summer. You may try it out.

You need:

100 grm urad dal

2 medium size tomato

½ tsp mustard seeds

1 tbsp mustard oil

2 green chilli

1 tbsp lemon juice

½ tsp turmer powder

1 tbsp finely chopped coriander leaves

Salt to taste

Method:

Wash and drain the dal and place it in the pressure cooker.
Add turmeric powder, salt and 1 cup water and cook the dal. After the first whistle lower the heat and cook for 1 minutes. Allow the cooker to cool down on its own.

3. In the mean-time. wash the chilies. Cut off the stems and slit them halfway.

4. Wash the tomatoes and cut them wedge-wise.

5. Wash and chop the coriander leaves finely.

6. Open the cooker and check if the dal is cooked. The grains of the dal should be soft yet it must retain its shape.

7. Add 1 cup of warm water and bring it to boil.

8. Lower the heat and keep it at simmering.

9. In a pan, heat the mustard oil. Allow it to smoke.

10. When it smokes add the mustard seed and cover it with a lid otherwise the mustard oil will splutter all over.

11. When the mustard seeds turn black add the green chilies and then the sliced tomatoes and stir and fry. Add little salt so that the tomatoes become soft quickly.

12. Once the tomato mixture is fried well till there is no more juice and the oil oozes out, add the cooked dal.

13. Add some more warm water to the dal and cook it for another 2-3 minutes.

14. Add the chopped coriander leaves.

15. Squeeze half of a lemon (1 tbsp). Adjust the salt and serve with hot steamed and fried potatoes or potato mashed with salt, green chilli, finely chopped onion and mustard oil.

Happy Cooking !

Coming up next……………. Dal from Manipur