This authentic Assamese Masoor Dal with Thekera Tenga is a light, tangy lentil soup made by boiling red lentils with dried mangosteen (thekera) for sourness. It is typically tempered with mustard oil and paanch phoron (five-spice blend), resulting in a refreshing, digestive dish best served with steamed rice.
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Prep Time: 5 min
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Cooking Time: 15 min
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Course: Lunch
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Serving: 4
Ingredients
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Masoor Dal (Red Lentils): 1 cup (washed)
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Thekera Tenga (Dried Mangosteen): 2-3 pieces (soaked in warm water for 15-20 mins)
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Water: 3-4 cups
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Mustard Oil: 1 tbsp
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Paanch Phoron: 1/2 tsp (cumin, black mustard, fenugreek, fennel, and nigella seeds)
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Dry Red Chili: 1-2
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Turmeric Powder: 1/2 tsp
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Salt: To taste
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Green Chilies: 2-3 (slit)
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Coriander Leaves: For garnish
Instructions
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Boil the Dal in a pot, add washed masoor dal, 3 cups of water, turmeric powder, and salt. Boil until the lentils are soft.
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Add Thekera: Add the soaked thekera tenga pieces along with the water they were soaked in to the cooked dal. Simmer for 5-7 minutes to release the sourness.
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Prepare Tempering (Phuran): In a separate small pan, heat mustard oil until smoking point. Add the paanch phoron and dry red chilies. Once they sizzle, add the slit green chilies.
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Combine: Pour this tempering over the dal. Cover immediately to trap the aroma.
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Finish: Garnish with fresh coriander leaves before serving.
Tips: Some recipes also add sliced raw papaya or potatoes while boiling the dal for extra texture. Papaya tastes really nice in this dal.
Wild Flower Honey-glazed Vegetables
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Prep Time: 5 min
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Cooking Time: 15 min
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Course: Lunch/Dinner
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Serving: 4
Kashmiri wildflower honey is best used raw to preserve its floral aroma, perfect for drizzling over breakfasts, glazing vegetables, or baking. A simple, elevated recipe is a Kashmiri Honey & Thyme Glazed Carrot side dish, combining the honey's natural sweetness with earthy roots and savoury herbs.
Kashmiri Honey Glazed Carrots
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Ingredients: 2 cups sliced carrots
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cup unsalted butter, cup Kashmiri wildflower honey, salt, pepper, and fresh thyme.
Instructions: Melt butter in a large skillet over medium heat. Add carrots and parsnips, stirring to coat. Cook for 10–12 minutes until vegetables are tender, then stir in the honey. Cook for another 3–4 minutes until glazed. Season with salt and pepper and serve.
