Name: Assamese Omita Dal
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Red Lentils, masoor dal, washed; ¾ cup Raw Papaya, peeled and cubed; 1¾ cup Water, for boiling; ¾ tbsp Mustard Oil, for tempering; ½ tsp Panch Phoran, for tempering; 1 Green Chili Pepper, slit; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; ½ tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Low

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

No inactive soaking is required; cut the raw papaya before cooking so it softens at the same pace as the red lentils.

Method

In a pressure cooker, combine the washed red lentils, cubed papaya, water, turmeric and salt. Cook on medium heat for 2-3 whistles.
Let the pressure release naturally. Stir gently; the papaya cubes should be soft and just starting to melt into the lentil base.
In a separate vessel, push the mustard oil just to its smoking point to cook off raw impurities, then immediately pull back the heat.
Add the panch phoran and let it crackle. Add the slit green chillies and sauté briefly to flavour the oil.
Pour the seasoned oil into the papaya-lentil dal and stir well.
Let the dal simmer gently for 2 minutes so the tempering blends in. Garnish with fresh coriander, then turn off the heat.
2 min

How to tell it's done

The dal should be light and slightly brothy, with soft, nearly translucent papaya pieces.

Getting it right

Tip

Use firm raw papaya and do not overcook it. The dal should stay light, with soft papaya pieces rather than a heavy puree.

What to serve it with

Ladle omita dal over steamed rice and serve it with Assamese aloo pitika.

Common mistakes

The papaya disappears and the dal becomes too thick.: Cut the papaya into even cubes and cook only for a few whistles. Stir gently after pressure release so some pieces remain visible.

Storing and reheating

Refrigerate omita dal in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months, though the papaya will soften further.

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