Amra Diye cholar Dal / Split Bengal gram with hog Plum
Amra Dal-lentils with Hog plum are a traditional and a lost recipe; It is very simple and easy to prepare with very limited ingredients. It is available in peak summer for a limited time. You can also prepare this recipe with Masoor (red lentils) or moong (yellow lentils) dal.
What is amra or Hog plum: hog plum, also called yellow mombin, is an ornamental tree of the cashew family. The fruit pulp is either eaten fresh or made into juice, concentrate, or pickle. As per weekend, hog plums are rich in vitamin C, which, in addition to being an essential vitamin, is a natural antioxidant, protecting your body from damage caused by free radicals, and potentially reducing your risk of heart disease.
The types of equipment used for this recipe are
Pressure cooker
Frying pan with lid
Spatula
The ingredients required for this recipe are
Amra/hog plum: Buy green/ raw hog plum from the local market, yellow amra may be used for sweet pickle
Split Bengal gram- I used here cholar dal, you can use any dal .e.g red lentil, yellow lentil
Cooking oil: you can use any type of cooking oil
Other ingredients are mustard seeds, turmeric powder, cumin powder red and green chili, sugar, and salt
How to make Amra Dal-lentils with Hog plum
Wash twice or thrice the soaked chana dal/cholar dal, and put them in the pressure cooker
Add 2 cups of water and salt
Add sugar and close the lid, put it into a gas flame, and wait for two whistles in a low flame
Meanwhile, peel the hog plum and cut them into pieces
Heat oil in a kadai and add mustard seeds, green and red chili for tempering
As they splutter and sizzle, add the hog plum and sauté them for a minute
Add turmeric and cumin powder and stir them until the raw smell goes off
Now add the boiled chana dal/ cholar dal and mix them well
Cook them for another 2 minutes in medium flame without cover
Transfer them to a serving bowl, and serve hot with rice and alu posto (best combination)
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Amra Dal-lentils with Hog plum
Equipment
- pressure cooker
- A kadai or a fry pan
- Spatula
Ingredients
- 8 Amra/hogplum
- 1 cup Split Bengal gram
- 2 tbsp oil
- 1/2 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp mustsrd seeds
- 1/2 tbsp sugar
- 1 red chili
- 1 green chili
- salt
Instructions
- Wash twice or thrice the soaked chana dal/cholar dal, andput them in the pressure cooker
- Add 2 cups of water and salt
- Add sugar and close the lid, and put it into a gas flame andwait for two whistles in low flame
- Meanwhile peel the hog plum and cut them into pieces
- Heat oil in a kadai and add mustard seeds, green and redchili for tempering
- As they splutter and sizzle, add the hog plum and sauté themfor a minute
- Add turmeric and cumin powder and stir them until the rawsmell goes off
- Now add the boiled chana dal/ cholar dal and mix them well
- Cook them for another 2 minutes in medium flame withoutcover
- Transfer them to a serving bowl, and serve hot with rice andalu posto (best combination)