Each region in India has it’s own unique way of making Dal. Posting an Assamese Dal today dear friends. Though the Assamese use mustard oil for their cooking, I have used ghee/clarified butter to season the Dal as not only the family, but I myself find the odour of the oil too strong to my liking.
100 gms Arhar dal/pigeon peaa
50 gms moong dal/yellow gram dal
4 tbsps finely chopped onions
5 green chillies
A large pinch of Fennel seeds
1 tsp sugar
A pinch of turmeric
2 tbsps ghee/clarified butter
Juice of half a lemon
Pressure cook both the dals together with the green chillies and fennel powder. Churn and add the turmeric powder, sugar and salt. Heat the ghee. Add the onions and roast to a golden brown. Drop the seasoning into the Dal and and boil well. Switch off. Add the lemon juice and garnish with coriander leaves.
Gyathuk Thukpa (vegetarian). Traditionally made with meat, vegans are now making a vegetarian version of it by adding veggies of their choice.
A small packet of noodles
Slivers of red, green and yellow bell peppers as per requirement
Boil the noodles and drain them. Hold them under cold water in a colander. .
Chop vegetables of your choice.
Blanch the tomatoes and puree them.
Saute garlic and onions in butter. Add the veggies and sauté till done. Add the tomato puree, the noodles, salt and pepper, a litre of water and boil well. Serve hot.
I have not mentioned the exact quantity of the ingredients as this is one soup which is made purely to suit the family requirements.
Momos or dim sums are one of the most delish of the Arunachal Pradesh cuisine. The outer covering can be made using flour, wheat flour or even rice flour. Stuffed with sautéed vegetables and seasoned mildly with pepper and soya sauce, they are relished either with a ginger garlic and tomato sauce or with dark soya sauce.
For the outer covering:
250 gms maida/all purpose flour
2 tsps oil
For the filling :
50 gms of the following vegetables :
Grated ginger and garlic as per taste
1tsp soy sauce
1/2tsp pepper powder
2 tbsps Amul butter
In a pan sauté the ginger and garlic in 2tbsps of butter for a couple of minutes. Add all the above mentioned vegetables and sauté till crunchy but done. Add the Soya sauce, pepper and salt and heat. Switch off and allow to cool thoroughly.
Mix the maida with salt and oil. Adding a little water at a time knead it to a semi soft dough. Keep it aside for about 15 mnts. Make 14 balls of the dough. Roll out into the size of a poori. Place the stuffing in the centre and bring the ends of the dough together by pleating them. Finish off with the rest of the dough. Place them in a steamer and steam for 15 mnts.
Note: keep distance while placing the momos in the steamer as they tend to expand while being steamed.
20 dry red chillies
One large onion minced
18 garlic cloves minced
2 inch piece of ginger grated
1 tbsp vinegar
2 tsps sugar
1 level tsp pepper powder
1/2 tsp soya sauce
3 tbsps tomato sauce
5 tbsps oil
Grind the dry red chillies to a paste with water. Keep aside.
Heat oil. Add the ginger and garlic. Toss till they lose their raw aroma. Do not brown them. Add the onion and roast till translucent. Add the chilly paste and mix well. Saute till you see the oil oozing at the sides. Add half a cup of water and simmer for a couple of minutes. Add pepper, soya sauce, tomato sauce, vinegar and sugar. Boil well. Check to see if more sugar or salt is required. Remove from flame and allow to cool store in an airtight container. Stays good for a fortnight in the refrigerator. Serve momos hot with the sauce.
Ghugni a preparation made of either dried white peas or chana/ chickpeas is common to most of the Eastern states of India. Tastes more like the Ragda which is made all over Maharashtra and Gujarat. Topped with raw onions and garnished with coriander leaves is an extremely delicious dish. Here it is accompanied by sweetened curd.
200 gms dried white peas
1/2 tsp Garam masala
A pinch of Haldi/ turmeric
1tsp Chilly powder
2 large Onions
1 tbsp Oil
1 tsp jeera/cumin
Soak the dried peas for 8 hours. Pressure cook with salt. Heat oil. Add a tsp of jeera. Add tomatoes, haldi, chilly powder and the garam masala and roast till they give out their aroma.. Drop in the cooked peas and boil well. Serve garnished with finely chopped chopped onions and coriander leaves.
Kholsapori Pitha are very much akin to the Maharashtrian Thalipeet or the Akki roti from Karnataka, the difference being that it is made on an earthen tava. What makes it special is the addition of dried Parijath flower/ Night flowering Jasmine. ❤️
250gms rice flour
3 onions chopped fine
2 green chillies crushed
Coriander leaves chopped fine
Make a batter by adding as much water as is required to the above mentioned ingredients. Heat a skillet. Pour a ladleful of batter and spread a Pitha 6 inches in diameter. Roast on both sides by drizzling oil. Goes well with garlic chutney or Bilahir tok. I enjoyed mine with fresh butter.
Narlikolor Laru or coconut ladoos are an easy to make sweet dish in Assamese cuisine. Here I have posted the quick and easy version.
2 bowls of grated coconut
2 bowls of sugar
A large pinch of kesar /saffron
1heaped tsp elaichi /Cardamom powder
Mix equal quantities of grated coconut and sugar. Add kesar and elaichi powder and microwave on high for four minutes or till the mixture has formed a mass. . Remove. Allow to cool. Apply a little ghee/clarified butter on your palms. Take some of the coconut mixture and shape into ladoos or Laru as the Assamese call it.
Khura is a breakfast made from buckwheat flour from Arunachal Pradesh. I made it with wheat flour and relished it with pickle. Tastes very much like the traditional Mangalorean wheat flour dosa, though this one is made a little bit thick.
250 gms wheat flour
100 gms maida/ all purpose flour
Make a batter of the wheat flour and maida. Add salt and mix well. Pour a ladleful on a hot griddle and drizzle with butter. Roast on both sides and serve hot.