‘Fanasachya Biyanchi Dal‘ as known in my local language means a dal prepared with Jackfruit seeds. This is a wonderful and comforting regional recipe from west coast of Maharashtra in India. Those who are not familiar with Jackfruit; it is a tropical fruit, available throughout the summer. In India jackfruit is available in abundance near western ghats in summer ie, April – June. It is a green coloured huge fruit with tough and spiky exterior. Once ripe; it turns sweet and yellow from inside. So inside a jackfruit; there is a central firm core which holds multiple seeds enveloped in sweet, fibrous and yellow pulp. All seeds along with the delicious yellow and thick pulp are tightly packed inside the jackfruit.
Once this fruit matures, it has very strong and sweet aroma. Due to its size and hard exterior, it is really difficult to cut jackfruit into pieces. Once cut, it also releases a sticky liquid which is difficult to remove from skin; even with soapy water. Thus always advised to apply some coconut oil before handling it, incase planning to cut it on your own. So that’s about the difficult part, otherwise it’s a super yummy fruit to enjoy. Back in India; once we finished with yellow pulp, my mum used to collect its seeds. These seeds of ripe jackfruit are edible once cooked. They taste slightly earthy and sweet somewhat similar to brazil nuts. Seeds can be boiled and used to prepare a curry. Otherwise, can be simply roasted and enjoyed as a snacks.
In this post, I am sharing this vegan friendly, simple and flavourful dal with jackfruit seeds. Recipe uses split red lentils to add a base with some staple spices. In India, ripe jackfruit is easily available in summer while difficult to find it in UK in any season. But if you are lucky like me; it might be available at your local Indian grocery stores in UK. This comforting dal is a perfect blend of earthy and nutty flavours with some spices. Enjoy it with hot steamed rice which makes a perfect hearty meal.
15-20 seeds of ripe jackfruit
1/2 cup split red lentils
1 medium sized onion
3-4 garlic cloves
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4-5 curry leaves
1 tbsp oil
Salt as per taste (approximately 1&1/2 tsp)
Water as per required
Wash jackfruit seeds thoroughly and remove its dry white cover. To remove this white cover, give each of them a little crack with some heavy weight. Once white cover is cracked, it can be easily removed.
Break each seed into two parts.
Wash and soak red lentils in water for 30 minutes or so. Red lentils does not require too much soaking.
Take a Kadhai or Wok on a medium-high gas flame, add oil to it.
When oil is hot, add mustard seeds first and then cumin seeds. Let them crackle for a minute or so.
Tip in curry leaves, give a quick stir then add chopped onions along with ginger.
Gently mix everything together over medium heat.
Once onions starts to change the colour, tip in seeds into the kadhai.
Stir in powdered spices ie, turmeric, coriander and red chilli. Mix gently until rawness of spices goes away.
Add some water to deglaze the pan.
Let it cook for another 3-4 minutes, then stir in soaked dal.
Gently mix together, add more water.
Season with salt and garam masala.
Allow it to cook on medium heat until lentils are completely cooked.
Adjust the consistency of dal as required.
Once oil starts separating from the sides of kadai, turn heat to low.
Continue to simmer for another 5-7 minutes.
Dal and seeds are perfect cooked by now, turn off the heat. Jackfruit seeds curry is ready to serve. Enjoy it with hot plain rice and some salad.
This one is my favourite recipe which is specific to Maharashtrian Cuisine in India. I hope you would love to try and enjoy this recipe.