Red lentil cooked with tomato and jackfruit seeds ( masoor dalot kothal guti diya)

      Jackfruit is a tropical fruit, found in summer season only. It is widely found and cultivated in Assam. There is a huge demand of jackfruit in Assam. The fruit is unique and very large in size compared to the other summer seasoned fruits. Jackfruit is also recognized for its fruity flavour of its bulbs that can be smelled from a distance.  The fruit is very sweet in taste and has many health benefits as is very rich in minerals and vitamins. The jaclfruit tree is a very huge one and each tree can bear as many as 100-200 large fruit.
   
  Like the fruit, jackfruit seeds are also edible and very rich in protein and micronutrients which can help to maintain a healthy skin.  Jackfruit seeds are great source of iron and hence good to prevent anemia.

Many different recipies can be prepared from jackfruit seeds. We can boil, fry or roast jackfruit seeds. We can add jackfruit seeds in dal, soup and sabji. We can also make cutlets from jackfruit seeds. Jackfruit seeds has a wide use in Assamese cuisine. 

This simple lentil recipe I often cook during summer season as because it is very easy to prepare.  We serve this lentil recipe with steamed rice but you can also serve it as a soup. 

Recipe of Red lentil with tomato and jackfruit seeds 

🔪Preparation Time : 15 minutes

♨Cooking Time : 15 minutes

🕞Total : 30 minutes 

🍴Servings : 2

INGREDIENTS:

• 1 cup red lentil or red gram
• 1 tomato
• 8-10 jackfruit seeds
• 2 cups of water 
• 2 tbsp mustard oil 
• 1/2 tsp turmeric powder 
• 1/2 tsp fenugreek seeds
• 2 bay leaves 
• Salt to taste 

METHOD:

1. Clean the outer and inner skin of the jackfruit seeds. Rinse red lentils or red grams in water for a couple of times. 
2. Pour 2 cups water in a pressure cooker. Add red lentils,  1 whole tomato and jack fruit seeds.
3. Close the cooker. Bring to full pressure on high heat and cook for 2-3 whistles .
4. Remove cooker from heat. Allow to cool naturally.
5. In a pan , heat oil on medium heat and roast fenugreek seeds and bay leaves.  Add turmaric and salt.
6. Remove the skin of the tomato and add it in the pan. Mashed the tomato completely.
7. Pour the remaining into the pan. Bring to boil on high heat. Once the liquid becomes thicker remove from heat and serve hot.
8. Garnish with coriander leaves and serve with rice.