Naga Style Dal with Bamboo Shoot
A simple lentil dal brightened with sour fermented bamboo shoot, offering a lighter vegetarian option in Naga home kitchens.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 4 g
- carbs
- 27 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 180 kcal
Instructions
- 1
Rinse the lentils. Put them into a pot with the water and turmeric.
- 2
Bring the pot to a boil, then lower the heat. Simmer gently for 20 minutes until the lentils soften.
- 3
Lightly mash the lentils with the back of a ladle for a smoother texture.
- 4
Stir in the crushed garlic, sliced fermented bamboo shoot and slit green chilli.
- 5
Simmer gently for another 8–10 minutes until the flavours blend together.
- 6
Add salt to taste and stir.
- 7
Drizzle the mustard oil over the top just before serving.
- 8
Serve hot with steamed rice.
Chef's tips
Add the bamboo shoot only after the lentils are soft. This keeps its tangy flavour fresh and bright.
Ingredient substitutions
- fermented bamboo shoot → a squeeze of lime for tang
Storage
Refrigerate for up to 3 days.
Reheating
Reheat on the stovetop with a splash of water to loosen the dal.
Common mistakes to avoid
- •Cooking the bamboo shoot for too long, which makes its tangy sourness fade.
Serving suggestions
Cooked Naga Style Dal with Bamboo Shoot?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Nagaland
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
