A Dal and a Curry with Jackfruit seeds and Green Leafies

We had an interesting discussion at Neerob Restaurant based on a taste test of two alternative tests for a sauce made with Jackfruit seeds. In the picture below it is served over Brown Basmati Rice with a side of Bitter Melon

Serve over brown rice and a mild veggie side dish

Notes: 1+ tbsp or tsp means a heaping tablespoon or a teaspoon. Just the number means exact measures; jackfruit seeds are pre-cooked and peeled

Recipe #1 - Jackfruit seed Dal (milder)

• 2 tbsp Panch Puran
• 1-2 red onions
• 1-2 yellow onions
• 7 thai chilis
• 3-6 cloves of garlic
• 2 cups veggie broth (I used Plantstrong Sweet Corn /Broth)
• 6 Oz tomato paste
• 2 cups jack fruit seeds
• 1 tbsp Tianjin Vegetables (not sodium, don't overdo it)
• 1 tbsp garam masala
• 3 tbsp besan, dissoved in:
• 2 cups water 
• 2+ cups of chopped swiss chard

Process

Roast panch puran dry until it starts to pop

1. add chopped onions and chilis
2. add some broth slowly
3. simmer 10 mins
4. add garlic, jackfruit seeds, garam masala, tomato puree, tijanjin vegetables
5. Simmer 10 mins
6. Dissolve besan in the cold water, starting with ½ cup
7. add swiss chard
8. cook 10 mins.
9. Serve over basmati brown rice.

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#2 Jackfruit seed Curry (hot and spicy)

• 3 tbsp Panch puran (seeds)
• 1-2 red onions
• 1-2 yellow onions
• 7 thai chilis sliced
• 3 jalapeños sliced
• 1+ tbsp curry powder
• 1+ tbsp garam masala
• 3 cups jackfruit seeds
• 4 cups  (1 pint) vegetable broth
• 4 tbsp besan, dissolved in:
• 2 cups of water
• 4 cups of Swiss Chard
• 1 lb of water squash 

Process: 

similar to #1 above