Is it a vegetable? Is it meat? Nope – its fruit! A tropical fruit that grows on the trees throughout Fiji and other tropical countries. When I was younger I’d see my parents get a whole fresh jackfruit from the Asian markets and it was the most intimidating thing I’d ever seen. I refused to eat it because I couldn’t imagine it tasting good. Here I am in my thirties now posting about how much I love a food I once refused to eat. In fact a part of me is still intimated by the spikey nature of this fruit, that I opt for the canned or frozen version of jackfruit.
My entire life I grew up eating what I thought was the ONLY way to make scrambled eggs. Onion, Tomato, Chilis and Eggs. It always felt more like an anytime meal versus just a breakfast choice. It’s actually my favorite way to eat eggs, and if it comes wrapped in a warm roti, ugh that’s the key to my heart. This would be my breakfast of choice over and over, more of a nostalgic choice than anything else.
When I was younger, dhal was a weekly staple in our home. I remember my mom feeding me at a young age. She would mix rice, butter and dhal with her hands and form a little fistful of dhal bhat. (bhat = rice). To this day, this is a flavor that I will never forget. It’s a meal I will never forget. It’s a memory that I will always have of my mom. Eating from her hands.
As an adult, I’ve realized how versatile dhal can be. It’s been a great way to introduce spices to my babies. It’s been a great side dish to any fry meats or vegetables but also a main dish for my vegetarian daughter. Making this recipe in an instant pot makes life so much easier, especially because I always forget to soak my lentils overnight.