Kathal bichi or jackfruit seeds is a delicacy and we enjoy it in various forms. I am not a very big fan of kathal or jackfruit but the seeds collected from ripe jackfruit is something I always look forward too during monsoon season. We get them in the market and I try to incorporate them in allmost every dish, whenever I get them. I also had some pat shak or tender jute leaf in my pantry. Those cute green leaves are being relished in various forms. I like it in the form of fritters and make Pat Patar Bora – Jute Leaf Fritters . In this Kathal Bichi r Patshak diye Dal recipe, I have incorporated both. This comes out to be a filling dish, and I had it as a soup for my dinner.
Ingredients for Kathal Bichi r Patshak diye Dal
- Pat Shak – a small bunch
- Kathal bichi or jackfruit seeds – 1 small bowl
- Musur dal – 1 bowl
- Tomato -1
- Garlic paste – 1 tsp
- Salt and turmeric – as required
- Green chili – 3
- Kalo jire or kalonji seeds – 1/2 tsp
- Mustard oil for cooking
How to make Kathal Bichi r Patshak diye Dal
Clean the jute leaf and chop them roughly. The leaves I got was very tender and hence I have kept the stems along with the leaf. Peel the jackfruit seeds and cut them into half. Boil the dal with salt, turmeric and 1 green chili along with jackfruit seeds. Keep aside.
Heat oil in a pan and temper it with kalonji seeds and green chili. Then add the garlic paste and fry well.
Add chopped tomatoes and fry a little.
Then add the jute leaf and fry for a while. You may cover it and keep it on low flame for 5 minutes.
This is how the jute leaf look like.
Leaves are wilted by now.
Add the boiled dal at this stage. Mix well.
Adjust water and boil for 5 more minutes.
Once the jute leaf is fully cooked, adjust the seasoning. Remove from heat.
Serve with plain rice.