Jackfruit Seeds Sambar / Halasina beeja sambar

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Jackfruit seeds / Halasina beeja	1 cup	Washed and pat dry.
Tomato	2 medium	Pureed
Toor dal	¼ cup or 4-5 tbsp
Turmeric	¼ tsp
Sambar powder	2 tbsp	Adjust to your spice requirements
Jaggery	1-2 tbsp
Salt	To taste
Curry leaves	1 sprig
Onion	1 big	Thinly sliced
Oil	1 tbsp
Mustard seeds	1 tsp
Hing / Asafoetida	¼ tsp
Water	To cook

Method:

Peel the jackfruit seeds and halve them. Pressure cook toor dal and set aside. Pressure cook jackfruit seeds with turmeric and set aside. Combine the cooked dal, jackfruit seeds, onions, tomato puree, curry leaves, sambar powder, jaggery, salt and water (to required consistency) and bring it to a boil. Simmer for 5 minutes till raw smell of masala is gone.

Temper with mustard, curry leaves and hing.

Serve hot with rice.

Tip:

1. To peel the jackfruit seeds easily, you can first cut into half and then remove the outer white skin. It will peel easily.
2. Barbecued jackfruit seeds - Roast the cut jackfruit seeds on open flame and sprinkle some salt and chilli powder and serve. You can also serve roasted seeds as it is.