Assamese Koldil Moong Dal

Wash the dry-roasted split yellow mung beans thoroughly. In a deep pot or pressure cooker, boil the dal with sufficient water, salt, and half of the turmeric powder until it is 80% cooked but still holds its shape.

Drain the soaked banana flower florets. Add them to the cooking dal along with the slit green chillies. Simmer together until both the dal and the banana flower are completely tender.

In a separate pan, heat the mustard oil until it reaches smoking point. Lower the heat slightly to avoid burning the spices.

Add the dry red chillies, bay leaf, and panch phoran to the hot mustard oil. Allow the spices to splutter and release their distinct aroma.

Stir in the crushed ginger and sauté for a few seconds until the raw smell dissipates.

Pour this crackling mustard oil tempering directly into the boiling dal mixture. Stir gently.

Add the remaining turmeric powder and adjust the salt if necessary. Let the dal simmer for another 4-5 minutes so the earthy flavors meld.

4–5 min

Turn off the heat and let the dal rest covered for a few minutes before serving.