Nagaland Naga Dal Simple Fermented Bamboo Black Gram

Method

1. 1

   Wash whole black gram. Pressure cook with 3 cups water and turmeric for 5 to 6 whistles until completely soft.

2. 2

   Or boil on medium for 40 to 45 minutes.

3. 3

   Add fermented bamboo shoot, crushed garlic, sliced ginger and Naga chillies to the cooked dal.

4. 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. 5

   Season with salt. The Naga dal should have a noticeable sour note from the bamboo and the characteristic pungency of Naga chilli.

6. 6

   Garnish with fresh local herbs or coriander.