Authentic Kol Posola Dal Recipe: A Delicious Assamese Delicacy

Ingredients

  • 1 cup of kol posola (jackfruit seeds)
  • 1 cup of chana dal (split chickpeas)
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of panch phoron (Bengali five spice)
  • 2 dried red chilies
  • 1 bay leaf
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • 2 teaspoons of sugar
  • Salt to taste
  • 2 cups of water
  • A handful of chopped coriander leaves for garnishing

Steps and instructions

  1. Soak the kol posola (jackfruit seeds) and chana dal (split chickpeas) separately in water for at least 2 hours.
  2. After 2 hours, drain the water from the kol posola and chana dal.
  3. In a pressure cooker, add the soaked kol posola, chana dal, and 2 cups of water. Cook it on medium flame for about 10 minutes or until they are cooked well.
  4. Heat vegetable oil in a pan over medium heat. Add the panch phoron (Bengali five spice), dried red chilies, and bay leaf. Sauté them for a few seconds until they start to sizzle.
  5. Add the cooked kol posola and chana dal to the pan. Stir it well.
  6. Add turmeric powder, cumin powder, coriander powder, red chili powder, sugar, and salt to the pan. Mix them well with the kol posola and chana dal.
  7. Cook it on low flame for about 7-8 minutes or until the spices are well blended with the kol posola and chana dal.
  8. Garnish the Kol Posola Dal with chopped coriander leaves.
  9. Turn off the heat and serve the Kol Posola Dal hot with rice or roti.

Tools for making

  • Pressure cooker - for cooking the kol posola and chana dal
  • Pan - for sautéing the spices and mixing the dal
  • Vegetable oil - for frying the spices and cooking the dal
  • Spatula - for stirring the dal and spices
  • Measuring cups - for accurately measuring the ingredients
  • Measuring spoons - for accurately measuring the spices
  • Chopping board - for chopping coriander leaves for garnishing
  • Knife - for chopping coriander leaves and other ingredients

Recipe variations

  • Add vegetables such as potatoes, carrots, or peas to make it more nutritious.
  • For a spicier version, increase the amount of red chili powder or add green chilies.
  • Replace chana dal with masoor dal (red lentils) for a different flavor and texture.
  • Include coconut milk or grated coconut for a rich and creamy taste.
  • Add garam masala or curry powder for a more aromatic and flavorful dish.
  • To make it vegan, use coconut oil instead of vegetable oil.
  • For a tangy twist, squeeze some lemon juice or add tamarind pulp.
  • Experiment with different spices such as mustard seeds, fennel seeds, or cinnamon to create unique variations.
  • Include chopped tomatoes or tomato puree for a tangy and slightly sour taste.
  • Add roasted peanuts or cashews for a crunchy texture.

Recipe overview

Kol Posola Dal is a delightful and hearty dish hailing from the Indian state of Assam. This dish makes use of jackfruit seeds, or 'kol posola', and split chickpeas, known as 'chana dal', to create a nourishing and flavor-packed meal. This recipe will guide you through the process of preparing this traditional Assamese dish from scratch. It involves the soaking and pressure cooking of the kol posola and chana dal, followed by a careful blend of spices sautéed in vegetable oil. The final touch is a garnish of fresh coriander leaves, adding a burst of color and freshness. Expect a dish that is not only wholesome but also a delightful amalgamation of flavors. The mild sweetness of the jackfruit seeds perfectly complements the robust taste of chana dal, and the blend of spices provides a warm, aromatic undertone. Serve it hot with rice or roti for a complete and satisfying meal. This recipe serves as a fantastic introduction to Assamese cuisine, and is sure to become a new favorite in your kitchen.

Common questions

  1. Can I use canned jackfruit seeds instead of fresh ones?
    Yes, you can use canned jackfruit seeds as a substitute for fresh ones. Make sure to drain and rinse them before using in the recipe.
  2. Can I use any other type of lentils instead of chana dal?
    Yes, you can substitute chana dal with other lentils like yellow split peas or red lentils, but keep in mind that it may slightly alter the taste and texture of the dish.
  3. Can I adjust the spice level?
    Absolutely! You can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder or dried red chilies.
  4. Can I make this recipe without a pressure cooker?
    Yes, you can cook the kol posola and chana dal in a regular pot. It may take a little longer to cook, so make sure they are soft and well-cooked before proceeding with the recipe.
  5. Is this recipe vegan?
    Yes, this recipe is vegan-friendly as it uses vegetable oil and does not include any animal products.
  6. What are some serving suggestions for Kol Posola Dal?
    Kol Posola Dal pairs well with steamed rice, roti, or paratha. You can also enjoy it as a side dish with your main course.

Serving dishes and utensils

  • Pressure Cooker - A pressure cooker is needed to cook the kol posola and chana dal quickly and efficiently.
  • Pan - A pan is required to sauté the spices and mix them with the cooked kol posola and chana dal.
  • Spatula - A spatula is useful for stirring and mixing the ingredients in the pan.
  • Chopping Board - A chopping board is needed for chopping the coriander leaves for garnishing.
  • Knife - A knife is necessary for chopping the coriander leaves and any other ingredients that may require cutting.
  • Measuring Cups - Measuring cups are helpful for accurately measuring the ingredients.
  • Measuring Spoons - Measuring spoons are useful for measuring the spices and seasonings.
  • Serving Bowls - Serving bowls are needed to present and serve the Kol Posola Dal.
  • Spoons - Spoons are used for serving the Kol Posola Dal onto plates.

Origin stories

Kol Posola Dal is a traditional dish from the Northeastern Indian state of Assam. This humble yet delectable recipe showcases the culinary ingenuity of the Assamese people, who often make use of locally available ingredients in their cuisine. Jackfruit seeds, known as 'kol posola' in Assamese, are often discarded as waste in many cultures, yet they feature prominently in Assamese cuisine due to their high nutritional value and the earthy flavor they impart to the dishes. The addition of chana dal, a type of split chickpea, amplifies the protein content of the dish, making it both hearty and healthy. The use of panch phoron, a traditional Bengali five-spice blend, further accentuates the flavor profile of the dish. The Assamese take pride in the simplicity of their cuisine, which is reflected in this humble yet hearty recipe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.