Chhattisgarh Aamat Dal Bamboo Shoot Tribal Traditional Sour

Ingredients

• 1/2 cup toor dal
• 1/4 cup moong dal
• 100g fresh or tinned bamboo shoot — cut into small pieces
• 2 tbsp kokum (Garcinia indica — the souring agent used in tribal Chhattisgarhi cooking; available at Indian stores; substitute with 1 tbsp tamarind water)
• 1/4 tsp turmeric
• 2 green chillies — slit
• 1 tsp ginger — grated
• 3 cups water
• Salt
• For tempering: 2 tbsp oil, 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 2 dried red chillies, 5 curry leaves

Method

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. Add bamboo shoot pieces to the cooked dal.
3. Add kokum or tamarind water, slit green chillies and grated ginger. Stir.
4. Simmer on medium heat for 12 to 15 minutes until bamboo shoot is tender and has absorbed the dal flavour.
5. The dal should have a noticeable sour character from the kokum.
6. Season with salt.
7. For tempering: heat 2 tbsp oil. Add mustard seeds — pop.
8. Add asafoetida, dried red chillies and curry leaves. Pour over the dal.
9. Serve with steamed red rice or white rice.