Ou Tenga Dali (Elephant Apple Dal Recipe) – Traditional Assamese Style

 

๐Ÿงพ About the Dish

  • Origin: Assam, Northeast India.

  • When it’s eaten: Mostly in summer and monsoon because the tangy ou tenga cools the body and aids digestion.

  • Taste profile: Light, mildly sour, with a subtle fragrance of mustard oil and panch phoron (five-spice mix).

This dish is part of almost every Assamese thali and is loved because it balances heavy foods like fish fry or pork curry.

๐Ÿ›’ Ingredients (4 servings)

For dal

  • 1 cup red lentils (masoor dal)

  • 2½ cups water (more if needed)

  • ½ teaspoon turmeric powder

  • Salt to taste

For ou tenga

  • 1 medium elephant apple (ou tenga) or ½ if very big

  • 1½ cups water

For tempering (tadka)

  • 2 tablespoons mustard oil

  • 1 teaspoon panch phoron (five-spice blend: mustard, cumin, fennel, nigella, fenugreek)

  • 2–3 dry red chilies

  • 2 green chilies (slit lengthwise)

For garnish

  • 2 tablespoons fresh coriander leaves, chopped

๐Ÿฅ˜ Step-by-Step Cooking

Step 1 – Cooking the dal

  1. Wash the lentils well until water runs clear.

  2. Add to a cooker/pot with turmeric, salt, and water.

  3. Cook until soft:

    • Pressure cooker → 2 whistles

    • Open pot → 15–20 minutes
      ๐Ÿ‘‰ Lentils should be tender but not mashed to a paste.

Step 2 – Preparing the ou tenga

  1. Peel off the tough outer green shell.

  2. Remove the fleshy petals inside.

  3. Boil these petals in water for 15–20 minutes until soft.

  4. Lightly mash with the back of a spoon — leave some pieces for texture.
    ๐Ÿ‘‰ Don’t discard the boiling water, it carries flavor.

Step 3 – Mixing flavors

  1. Add boiled ou tenga and its water into the cooked dal.

  2. Stir gently, check salt.

  3. Simmer together for 7–8 minutes so the tanginess blends into the dal.

Step 4 – Tempering (tadka)

  1. Heat mustard oil until slightly smoky.

  2. Add panch phoron; let it splutter.

  3. Add dry red chilies + green chilies. Fry until aromatic (10–15 sec).

  4. Pour over the dal. Cover for 1 minute to trap the aroma.

Step 5 – Garnish & Serve

  • Add fresh coriander leaves.

  • Serve hot with steamed rice.

๐Ÿฝ️ Serving Suggestions

  • With rice: This dal is always paired with plain steamed rice.

  • Side dishes:

    • Aloo Pitika (mustard oil mashed potato)

    • Fried fish (rohu, catla, or small river fish)

    • Xaak Bhaji (stir-fried greens like spinach, lai xaak, or fiddlehead fern)

  • A full Assamese thali often places Ou Tenga Dali next to khar, making a perfect balance of alkaline and sour flavors.

๐ŸŒฟ Tips for Best Results

  • Consistency: Assamese dals are light and soupy, not thick. Adjust water if it becomes too dense.

  • Tanginess control: If your ou tenga is very sour, use less pulp or add a pinch of sugar to balance.

  • Mustard oil: Essential for authentic flavor. Heat it until just smoky to remove sharpness.

  • Freshness: Use freshly cut ou tenga — if it’s too old, it becomes fibrous and less juicy.

๐Ÿ”„ Variations

  • No ou tenga available? Substitute with raw mango, kokum, or tomato for a sour touch.

  • Extra twist: Some households add a pinch of sugar or jaggery.

  • With fish: A small piece of fried fish can be simmered in the dal for added depth.

⚖️ Nutrition (per serving ~1 bowl)

  • Calories: ~165 kcal

  • Protein: 9 g

  • Carbs: 25 g

  • Fat: 4.5 g

  • Fiber: 6 g

  • Rich in Vitamin C (from ou tenga) and plant-based protein (from dal).

๐Ÿ› ️ Utensils

  • Traditional: Brass dekchi (pot) for dal, iron korai (wok) for tadka.

  • Modern: Pressure cooker or saucepan, non-stick wok, steel ladle.

✨ In Assamese homes: This dish is often served for lunch, with elders saying “tenga khua mane posoli paoa” (eating sour foods helps digestion).


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