Hog Plum Dal
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Hog Plum Dal is a refreshing and tangy specialty from the eastern regions of India, especially popular in Bengal and Odisha. Hog Plums, locally known as 'Amra,' are seasonal fruits prized for their magnifique sharp acidity and floral aroma. In this dish, we cook yellow lentils (Masoor or Toor) with whole hog plums to create a light, zesty stew. It is a symbol of honest, farm-to-table cooking that celebrates the seasonal bounty of nature. The taste is remarkably balanced—the earthy creaminess of the dal perfectly complements the intense tang of the plum. It’s an ultimate high-quality summer meal that feels incredibly light on the stomach. I love serving this cold or warm with a bowl of steaming rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Slitting the hog plums is the absolute secret to ensuring the dal gets the maximum tang without overcooking the fruit.
- Always use mustard oil for the tempering; it provides that magnifique pungent aroma that is iconic to eastern Indian dals.
- The dal thickens as it cools, so ensure you have enough water to maintain a light, refreshing consistency.
Nutritional Information(Per 200ml)
185 kcal
12g
6g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.