How to prepare Vitamin A rich Assamese Dish Xaak aru Dali?

Xaak Aru Dali is a traditional dish from the state of Assam in India, made with a leafy green vegetable called “xaak” (also known as colocasia or taro leaves) and lentils. Taro leaves, also known as colocasia or xaak leaves, are the large leaves of the taro plant, which is a staple food crop in many tropical and subtropical regions around the world. Taro leaves are native to many dishes of Assamese cuisine, are typically oval-shaped and have a slightly bitter taste when raw, but become milder and more flavorful when cooked. They are often used in soups, stews, and curries, and are a staple ingredient in many traditional cuisines, such as Indian, Thai, and West African. Taro leaves are rich in vitamins and minerals especially Vitamin A, and are considered to have numerous health benefits, including reducing inflammation, improving digestion, and lowering blood pressure.

Here is a detailed recipe of the healthy and nutritious Assames Dish Xaak Aru Dali:

Xaak aru Dali

Xaak Aru Dali is a traditional dish from the state of Assam in India, made with a leafy green vegetable called "xaak" (also known as colocasia or taro leaves) and lentils.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 250 kcal

Equipment

• 1 Large Bowl
• 1 Large pan

Ingredients

  

• 1 Kg Xaak Leaves (Colocasia /Taro Leaves)
• 1 cup Split Yellow Moong Dal
• 1 pc Large Onion Chopped
• 4 cloves Garlic Minced
• 1 pc Tomato Chopped
• 2 pcs Green Chillies
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp cumin seeds
• 1 tsp Mustard Seeds
• 2 tbsp Refined Vegetable oil
• salt to taste
• 1 bunch Freshly chopped Coriander

Instructions

 

• Wash and soak the moong dal for 30 minutes. Drain and set aside.
• In a large pan, heat oil over medium heat. Add the cumin and mustard seeds and let them splutter.
• Add the onions and garlic and sauté until the onions turn golden brown.
• Add the tomatoes and green chilies and cook until the tomatoes are soft.
• Add the xaak leaves, turmeric powder, red chili powder, and salt. Stir to combine.
• Add the soaked moong dal and enough water to just cover the mixture.
• Bring to a boil, then reduce heat to low and cover the pan.
• Cook for 15-20 minutes, or until the lentils are soft and fully cooked.
• Serve hot with steamed rice, garnished with fresh coriander leaves.

Notes

Taro leaves, also known as colocasia or xaak leaves, are the large leaves of the taro plant, which is a staple food crop in many tropical and subtropical regions around the world. Taro leaves are typically oval-shaped and have a slightly bitter taste when raw, but become milder and more flavorful when cooked.

In case, Taro Leaves are unavailable you may have to use some other leafy vegetables.

Keyword Assamese Dish, colocasia, lentil, taro

Xaak aru Dali is high in vitamins and is also a decent source of protein. Here is an estimate of the nutrition values of Xaak Aru Dali, per serving:

Keep in mind that the actual nutritional values of Xaak Aru Dali can vary depending on the specific ingredients used, cooking methods, and serving sizes. This is just an estimate based on a standard recipe.