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Ou Tenga Dail

Red lentils cooked with elephant apple for a light, sour Assamese dal — refreshing on a humid day.

Ingredients

• 1 cup masoor dal (red lentils)
• ½ elephant apple (ou tenga), petals separated and lightly crushed
• ¼ tsp fenugreek seeds
• 3 garlic cloves, sliced
• 2 green chillies, slit
• ½ tsp turmeric powder
• 1 tbsp mustard oil
• salt to taste

Method

1. Wash the dal and cook with 3 cups water, turmeric and salt for 15 minutes until soft (or 2 whistles).
2. In another pan heat mustard oil, crackle the fenugreek and fry the garlic till golden.
3. Add the ou tenga petals and green chillies. Sauté 3 minutes.
4. Pour in the cooked dal and ½ cup water. Simmer 8–10 minutes till the ou tenga softens and the dal turns sour.
5. Serve with rice and a pitika.

Tip: Out of season? Use 2 ripe tomatoes and a squeeze of lemon instead for a bilahi tenga dail.