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.
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.