Chhattisgarh Aamat Dal Bamboo Shoot Tribal Traditional Sour

Method

1. 1

   Wash both lentils together. Pressure cook with 3 cups water and turmeric for 4 whistles until fully soft. Whisk to a smooth consistency.

2. 2

   Add bamboo shoot pieces to the cooked dal.

3. 3

   Add kokum or tamarind water, slit green chillies and grated ginger. Stir.

4. 4

   Simmer on medium heat for 12 to 15 minutes until bamboo shoot is tender and has absorbed the dal flavour.

5. 5

   The dal should have a noticeable sour character from the kokum.

6. 6

   Season with salt.

7. 7

   For tempering: heat 2 tbsp oil. Add mustard seeds — pop.

8. 8

   Add asafoetida, dried red chillies and curry leaves. Pour over the dal.

9. 9

   Serve with steamed red rice or white rice.