Goan monsoons bring multiple seasonal fruits with them. Jackfruit is one such fruit. Everyone enjoys diving into its gooey sweet goodness. But Goans have figured out ways to use the seeds as well. Most people like to boil them and eat them as a snack with their afternoon tea, while others add them to vegetable preparations. I personally love them in dalicho ros. I have no idea why dalicho ros is not made often in Goan households. Growing up this was my favorite kind of dal. I spent my summer holidays at my Dad’s oldest brother’s place. It was my second home. Back in the day, we used a wood fire to heat bathing water. As the day passed by, the fire repurposed as a charring station for dry fish or coconut. I think my favorite part was that charring the coconut for this recipe was my job! Parents would cringe even at the thought of their children playing with fire nowadays. But those were the memories that instilled a liking for cooking in me. The earthiness, the aroma of waking up to the smell of wood burning, how I miss it! I remember eagerly waiting by the kitchen counter for Aai to finish making this dal! She served it with a piece of homemade raw mango pickle and dry mackerel which was roasted on the wood fire. You were instantly transported to food heaven! So next time you eat jackfruit, save those seeds 🙂
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Peppercorns | 10 |
| Coriander Seeds | 1 1/4 tablespoon |
| Dried Jackfruit Seeds | 15-20 |
| Dried Red Chilies | 3 |
| Fresh Coconut | 1/2 cup |
| Garlic (Sliced) | 10 cloves |
| Oil | 1 tablespoon |
| Onion chopped | 1/2 cup |
| Salt | 1 1/4 tablespoon |
| Toor Dal | 3/4 cup |
| Turmeric | 1/2 teaspoon |
| Water | 3 cups |
How to make it:
- To get dried jackfruit seeds, first of all, save the seeds after eating the jackfruit. Remove the membranous coating of the seeds. Wash the seeds thoroughly and then dry in the sun for at least 4 days.
- For this recipe, take around 15-20 seeds and peel the dry shells off.
- Wash the dal. Add it to a pressure cooker. Add in the jackfruit seeds and 1/4 cup of chopped onion. Boil until one whistle sounds.
- For the masala, dry roast coriander seeds, dry red chilies and black peppercorns. Add these spices to a mixer. Dry roast the coconut as well and add it to the mixer. Grind into a paste. If you have access to a whole coconut, break the kernel into pieces and char on the stove or on a wood fire. The char gives this recipe a unique taste. Unfortunately, I do not have that luxury here so I just used fresh coconut.
- Heat oil in a pan. Add sliced garlic and chopped onion. Saute until it begins to brown.
- Add the boiled dal and the ground masala.
- Add turmeric and salt. Mix well.
- Let the dal come to a boil.
- Serve with rice and pickle.