”Hey, Rengoni ! Look ! Mum put some Brazil nuts in the dal !!” Those were the exact words of Agastya when he saw the jackfruit seeds in the dal I made the other day, and I did stifle a laugh. But, to give him credit, they did look somewhat similar to Brazil nuts (without the white skin).
Jackfruit seeds are quite looked forward to in Assam, and I’m sure many other places have their own way of enjoying them too. Back home, they are made in a variety of ways from curries to mash to roast and even dunking them in a simple dal (almost always masur dal/red lentils). So masoor dailot diya kothalor gooti/jackfruit seeds in masur dal (red lentils) is always a hit in our family.
As soon as we see the jackfruit making it’s way into our home, we look forward to the seeds and what will be made with them. Of course, this does require some time, as they have to be cleaned and dried in the sun before using. But, once ready, we look forward to them with great enthusiasm. And ma always made sure that all three of us had the exact number, to be ”fair”.
It’s been a while ( read that as years) since I enjoyed these seeds. I have not even seen them in any of the Indian grocery stores near our place. Needless to say, I jumped with joy when I came across them a few days ago. A bagful was promptly bought, and I spent a day thinking what I could create or rather recreate with this treasure. In the end, simplicity won, and I settled down to the recipe which we enjoyed the most as children. Making the bowlful of masur dal with the jackfruit seeds brought back so many memories. And yes, at the same time, some were created too. The little guy was corrected and just like my ma, I too gave them equal shares of the seeds to be ”fair”.
The recipe for the dal is exactly the same as the one I posted earlier( just skipped the green beans in this). I prepared the seeds by removing the outer white covering. I kept the brown skin on…if you wish, that can be scraped too. The seeds were then washed and added to cook with the dal in the very beginning ( or they will remain too hard). The rest of the procedure is exactly the same. I leave the quantity of the seeds up to you…use as many or as few as you like. We like the seeds to have a little bite to them; if you prefer them very soft, first cook the jackfruit seeds a little, in some water, and then add to the lentils and cook as directed.
A few incentives for you to give jackfruit seeds a try…
It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. They contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc. Jackfruit seed powder has the ability to relieve discomfort due to indigestion.(source)
Next time, you come across these seeds, pick up a bag.
Have a great weekend!