Recipe type: Curries
Karonda Dal is a brilliant lentil based preparation made from lentils cooked along with karonda (a berry from the cranberry family), a berry like fruit which originated near the Himalayas and is now available in several regions around Bihar, West Bengal, Karnataka and the Nilgiri hills. The raw fruit of Karonda has a sour, acidic taste along with a slight sweetness tinge when ripened. The raw fruit is best for preparing the karonda dal as it gives an exceptional pungent, natural flavours and freshness to the smooth lentil and spices cooked together. The dal has a combination of flavours which is a medley of tangy, sweet, tartness and finally a faint bitter note that makes it strangely attractive. Karonda has a very high concentration of iron, which along with high Vitamin C levels makes it a very healthy fruit. This fruit is also used in making pickles, relish, chutney or jams.
- Sugar a Pinch
- Dal, Boiled 2 Cup
- Water 5 ml
- Turmeric Â¼ Teaspoons
- Salt To Taste
- Curry Leaves 1 Leaf
- Garlic 5 to 6 Clove
- Green Chillies, Slit 6-7 Numbers
- Oil For Tempering 2 Tablespoons
- Cumin 2 Teaspoons
- Karonda, Cut & Remove The Seed 20 Numbers
- Add little oil in a pan, when heated, put in some cumin seeds, chopped garlic, slit green chillies and fresh curry leaves. When the raw flavours of the garlic are gone, add turmeric pd, salt and karonda pieces and sauté all the ingredients well. Add water, cover with lid and cook until the karonda pieces are soft and done. Add in the mashed dal and a pinch of sugar and bring it to a boil.
- Switch off the flame and serve with rice etc