Khorisa Dal
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Khorisa Dal is a light and refreshing everyday dish from Assamese households, made by simmering yellow lentils with fermented bamboo shoots (Khorisa). This dish is a symbol of clean, healthy living where protein-rich pulses are lightened with unique regional flavorings. I slow-cook the dal until it is velvety and then add the khorisa to retain its magnifique sharp tang and aroma. It is an honest representation of the home-cooked meals that provide high nutrients and easy digestion. The taste is remarkably balanced—mild, savory, and carrying a magnificent sharp scent from the bamboo. I love serving this warm with a big pile of steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great khorisa dal is using fresh, homemade khorisa; it has a magnifique sharp tang that commercial versions lack.
- Always add the tempering at the very end to lock in the magnifique pungent aroma of the mustard oil.
- Whisking the dal properly before adding khorisa is the absolute secret to achieving a professional-grade smooth texture.
Nutritional Information(Per 250ml)
195 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.