Assamese Fermented Bamboo Shoot Dal

This Assamese fermented bamboo shoot dal is your regular dal taken up a notch. Go give it a shot! 

Fermented bamboo shoots are typically used in many food preparations and recipes specifically in the Naga region of Northeast India. When added to a basic dal, they can enhance the flavor and texture, and also lend it a nice earthiness. 

This classic Assamese fermented bamboo shoot dal is a must-try if you’re looking to take your basic dal recipe up a notch, without putting in too much extra effort. 

Jump to:

• Ingredients For the Recipe
• How to Make the Fermented Bamboo Shoot Dal
• Tips & Tricks to Nail the Recipe
• Assamese Fermented Bamboo Shoot Dal

Ready to give it a try? Here’s everything you need to know about the recipe before you get started. 

Ingredients For the Recipe

You will need just a handful of classic ingredients to make this dal 

• Masoor dal (split red lentils): ¼ cup
• Mustard oil: 1 tbsp
• Cumin seeds: ½ tsp
• Dry Red chili: 1-2
• Bayleaf: 1
• Onions (sliced): ½ cup
• Ginger garlic paste: 1 tbsp
• Turmeric powder: ½ tsp
• Salt: 2 tsps or as per taste
• Fermented bamboo shoot: ¼ cup
• Water: If required

How to Make the Fermented Bamboo Shoot Dal

Once you are ready with all the ingredients, here’s what you need to do. 

Soak the red lentils in enough water for about 10-15 minutes. You will notice the lentils grow in size. 

Once the lentils are properly soaked, pressure cook or boil them until they turn soft or are completely cooked. 

Next, heat oil in a pan. Add the cumin seeds and let them crackle.

Add the dry red chilies and bay leaf. 

Next, add the sliced onions and saute. 

Add the turmeric powder, salt, and the ginger garlic paste and saute. 

Next, add the fermented bamboo shoot and mix well. 

Add the boiled lentils next and mix well. 

Adjust the consistency of the dal as per your preference by adding water if required. 

Serve hot with rice and sabzi of your choice. 

Can I Make This With Any Other Lentils?

While split red lentils are the best choice for this particular dal in specific, you can definitely opt for any other dal of your choice too, if that’s what you prefer. Split red lentils have a very distinct earthy taste and flavor, which goes really well with the flavor of the fermented bamboo shoot. 

What Else Can I Add to the Fermented Bamboo Shoot Dal?

Just like most other Indian dals, you can throw a lot of other ingredients into this dal to make it more flavorful and nutritious than it already is. 

Add your choice of vegetables from okra, green beans, cluster beans, cauliflower, bottle gourd, carrots or even eggplant to the dal (after sautéing them of course) into the dal and enjoy it as you normally would. 

Why Add the Fermented Bamboo Shoot?

Not so sure about why you need to add fermented bamboo shoot to the dal? Well, it turns out, fermented bamboo shoots are great for you in more ways than one. 

They are often referred to as ‘green gold’ in India, thanks to the plethora of health benefits associated with their consumption. Being fermented, they are loaded with gut-friendly microorganisms, and which don’t just focus on boosting your gut health, but also improve the functioning of your immune system. 

They are also thought to be loaded with anti-cancer properties and can help with weight loss thanks to their probiotic content. That’s not all, fermented bamboo shoots have also been found to have cardioprotective action. 

How Can I Store the Leftover Dal?

Your leftover dal can stay good in the refrigerator for 3-4 days. Try not to store it for longer than that, since it can affect the flavor and texture of the dal. 

Remember to use an airtight container to store the dal for best results. 

Tips & Tricks to Nail the Recipe

Think you’re all ready to get started with the recipe? Wait up! You might want to keep these little tips and tricks in mind to make sure you get the recipe to hit perfection. 

• If you are trying out this recipe in a rush, you can choose to soak the lentils for 10-15 minutes, as the recipe suggests. However, if you plan and prepare your meals in advance, you can soak the lentils overnight, or at least 3-4 hours. Soaking the lentils can help them cook much faster. Plus, it is believed that soaking can help make the lentils easier to digest, and therefore, also reduce the risk of bloating. 
• While the recipe already calls for the use of ginger garlic paste, you can top the dal with an extra tempering of some spluttered mustard seeds and lots of chopped garlic to lend it a nice unique flavor. 
• The mustard oil lends the dal a nice smoky flavor. If you don’t have it, you can make do with any other cooking oil of your choice. 
• Remember to allow the boiled lentils to cool down completely before you add them into the rest of the ingredients. 
• If you prefer your dal to have a smooth, uniform texture, you might want to blitz the boiled dal with a stick blender. If you don’t mind that little chunkiness and texture, you could totally skip the part and let the dal’s rustic texture shine through. 
• You can also sauté a chopped tomato along with the sliced onions and other ingredients to add some more tanginess and heartiness to the dal. 
• Don’t forget to top the dal with a nice squeeze of lemon juice and a generous sprinkle of chopped coriander leaves on the top right before you serve. 

How to Serve the Fermented Bamboo Shoot Dal

Your fermented bamboo shoot dal tastes best when paired with some steaming hot Basmati rice (or any other long-grained rice for that matter). There’s just something about the simplicity of dal and rice that is unmatched with any other comfort food. 

You can also serve the dal with fresh chapatis or team it up with a side of a veggie dish like Kashmiri dum aloo or aloo matar paneer. 

Don’t mind a bit of meat? Pair the dal with some fish in lemony potato gravy and take your taste buds on a ride!