Nagaland Naga Dal Simple Fermented Bamboo Black Gram

Ingredients

• 1 cup whole black gram (urad dal with skin)
• 3 cups water
• 2 tbsp fermented bamboo shoot — finely chopped
• 4 garlic cloves — crushed
• 1 inch ginger — sliced
• 2 dried Naga chillies
• 1/4 tsp turmeric
• Salt to taste
• Fresh local herbs or coriander to garnish

Method

1. Wash whole black gram. Pressure cook with 3 cups water and turmeric for 5 to 6 whistles until completely soft.
2. Or boil on medium for 40 to 45 minutes.
3. Add fermented bamboo shoot, crushed garlic, sliced ginger and Naga chillies to the cooked dal.
4. Simmer on medium for 10 to 12 minutes until the bamboo shoot has melded into the dal and the preparation smells deeply fragrant.
5. Season with salt. The Naga dal should have a noticeable sour note from the bamboo and the characteristic pungency of Naga chilli.
6. Garnish with fresh local herbs or coriander.