Kothalere Rondha Matidail in Instant Pot
We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.
Searching for the Perfect Recipe
The first thing that strikes my mind when I think about Assam is the Tea and then the Kaziranga National Park. (Thanks to the school geography) During this recipe search, I fell in love those green tea plantations and the wild green landscapes. I wish I could visit Assam sometime. Now coming back to Assamese cuisine, like other north eastern state fish and meat are predominant in Assamese cuisine also. I even came across a dal recipe with fish. I found few simple ones but I have already posted quite a few with masoor dal, channa dal, and moong dal and in fact, the mizo dal is the combination of all these. So I wanted to try something different, and I narrowed down my list to two. One is the Jackfruit dal, and the other one is the raw papaya dal. Fruits in dal recipe were something new to me, and I saw one more dal recipe with apple too. I was contemplating if I should try the spicy one without jackfruit or with jackfruit. But finally, I decided to go with the jackfruit one. Luckily I was able to source fresh jackfruit.
Assamese Dal with Jackfruit and Blackgram
I need to agree the fact that you need to get acquired to this dal. The sweet and spicy combination, especially jackfruit was slightly different. I felt that it pairs well with roti than rice. The website mentioned serving this with poori. So this dal is better with Indian bread rather than with rice. Also, I would recommend pureeing the jackfruit or buy tender ones. The ones that I bought were very fibrous, and vaandu kept complaining about that. He separated all jackfruit pieces. The original recipe calls for split black gram, but I went with whole ones and also reduced the quantity of jackfruit but increased the raw papaya. I ignored the sugar completely as my jackfruits were super sweet. So without any further ado, here is my version of the Assamese dal recipe that I prepared in instant pot.
Recap:
2015 | Day 13 – Guacamole 2016 | Day 13 – Vada Pav 2017 | Day 13 – Instant Pot Kothalere Rondha Matidail | Assamese Dal with Jackfruit and Blackgram
Instant Pot Kothalere Rondha Matidail | Assamese Dal with Jackfruit and Blackgram Recipe
Ingredients:
Chopped Raw Papaya – 1 cup Jack fruit – 2 pieces Black gram / Black urad dal – ½ cup Onion – ½ of medium sized Oil – 2 tsps Ginger Garlic Paste – 2 tsp Bay leaf – 2 Red Chili – 2 Panch Phoron – ½ tsp Cumin Powder – ½ tsp Coriander Powder – ½ tsp Garam Masala – ¾ tsp Turmeric Powder – ½ tsp Water – 2 cups Salt – 2 tsps Cilantro – 2 tbsps
Prep – Work:
Wash the dal and soak till you chop the veggies. Clean and cut the onions, jackfruit and raw papaya into small pieces.
Steps:
Instant Pot Method:
Set the IP in sauté mode.
Once it is hot, add the oil, panch phoron, dried red chilies broken into small pieces and the bay leaf. Saute for a minute and then add the chopped onion and cook for two minutes. Then add the ginger garlic paste and cook for two more minutes. Then add the chopped papaya, coriander powder, cumin powder, turmeric powder and give it a mix.
Now add the washed dal, jackfruit pieces, salt, and water. Mix them all and set the IP in manual mode and cook for 10 minutes. Let the pressure release naturally and then add carefully open the lid.
Set the IP back in saute mode and mash all the ingredients. Add the garam masala and chopped cilantro. Let it simmer for 5 minutes. ( I would highly recommend checking the salt and spice at this stage and if required adjust them and let it simmer.) That’s it. The jackfruit dal is ready. Serve hot with roti.
Pressure Cooker Method:
Pressure cook the dal along with jackfruit and 1.5 cups of water for three whistles. Once the pressure is dropped, mash the dal and set aside. Heat a pan or kadai and add oil. Once it is hot, add the oil, panch phoron, dried red chilies broken into small piece and the bay leaf. Saute for a minute and then add the chopped onion and cook for two minutes. Then add the ginger garlic paste and cook for two more minutes. Then add the chopped papaya, coriander powder, cumin powder, turmeric powder and give it a mix. Add a half cup of water and salt and cook until the papaya is soft and tender. At this stage add the mashed dal, garam masala, and chopped cilantro. Let it simmer for 5 minutes. That’s it. The jackfruit dal is ready. Serve hot with roti.
Notes:
Depending on the sweetness of jackfruit adjust the spice and salt. Also, you can use split black gram instead of the whole black gram. I did not use ghee for tempering for you can, of course, use ghee for enhanced flavors. Make sure you are using tender jackfruit or if your jackfruit is fibrous, boil them separately and puree the same.
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📖 Recipe
