Bamboo shoot  is  very popular in western odisha in the arrival of monsoon when the fresh paper grass bamboo shoot locally known as karadi on its peak.

The dish bamboo shoot  pulse is a very simple dish with the goodness of both pulse and bamboo shoot, the taste enhanced by tempering of garlic and spices to make it luscious. Instead of fresh bamboo shoot you can use, preserved bamboo shoot to enjoy all the season.

In monsoon, it can be abundantly found in local market of odisha and can be stored for months in an air tight container. In the market you can find bamboo shoot sprout and also find shredded bamboo shoots, which they sell cover with leaves is one of the demanding vegetable in the time of monsoon

The taste of moong dal or split yellow mung ,tempting garlic and curry leaves spluttered in mustard oil tantalize your nostril and satisfy your taste bud. One of the quick and easy dish to carry in lunch time or one of the heavy breakfast if you pair with roti or paratha. You can pair bamboo shoot pulse  with steamed rice and dal also.

Bamboo shoots have distinct flavour and to reduce the bitterness ,we need to boil them in washed rice water. It will help to reduce the distinct smell of the bamboo shoots.

For rice water, you need to soak rice in 1 cup of water and rub the rice. Now strain the rice and use the rice water.

The shredded bamboo shoots are taken around 15 minutes to boil and rinse under cold water for 2 to 3 times.

Bamboo shoot Pulse

yield : servings 2

prep time : 5 minutes

cook time : 25 minutes

total time :30 minutes


things we need to  prepare

  • 3/4 th cup bamboo shoots -shredded/striped
  • 1 cup half boiled split yellow mung  beans / lentils (can use arhar dal instead)
  • 1 cup rice water
  • salt

tempering

  • 1 tbsp. mustard oil
  • 4 to 5 green chilies  -slited
  • 1/2 tsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 10 cloves garlic -crushed
  • 1 sprig curry leaves

Instructions

In a pot boil shredded bamboo shoots in rice water over medium flame for 15 minutes and strain it.

Rinse the boiled bamboo shoots over cold water for 2 to 3 times and set it a side.


You can either boil the dal/pulse direct in a pot or use pressure cook .

If using pressure cooker, boil dal in half cup of water with pinch of turmeric and boil on medium flame for one whistle and let the pressure cooker cool manually under water, take out the dal

The dal should not be overcooked ,it will make the dal sticky and tasteless.

If using pot, add  1 cup of water along with pinch of turmeric and boil over medium flame until the dal is cooked, which takes more time than pressure cooker.

Any method you choose to boil the dal  and keep it a side.


In a pan smoke mustard oil, on medium flame splutter mustard seeds(mustard ,fennel fenugreek ).

Add crushed garlic ,chilies and curry leaves. When garlics are shallow fried add boiled bamboo shoots and salt. Fry them well for 7 to 8 minutes.

Add boiled dals and little water into the pan. Stir evenly and simmer for 5 minutes. Off the flame and serve hot .

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