Chhena Gaja | A Traditional Sweet from Odisha

Today, I am presenting Chhena Gaja, an absolutely delicious and easy to make sweet from the  beautiful state of Odisha. From what I have read, it is the village of Pahala that excels in making this sweet.

Chena Gaja
Chena Gaja

I first tasted this wonderful sweet in my childhood on my first trip to Odisha. My cousin’s husband worked for Indian Railways and was posted at Khurda Road Junction. We stayed with them, and then travelled all over Odisha.

I had quite forgotten about it till I had it Chhena Gaja again two years ago at the engagement of the grandson of this very same cousin. So this week, when we chose Odia Cuisine as the theme for the 122nd Foodie Monday Blog Hop, I jumped at the chance to make this mouthwatering dessert.

I know that the traditional Chhena Gaja is square in shape. However, I was very pressed for time and so shaped them into rectangular logs.

Do also try my recipes for Chennar Payesh and Ras Malai.

Chhena Gaja | A Wonderful Sweet from Odisha
Chhena Gaja | A Wonderful Sweet from Odisha

How to Make Chhena Gaja | A Traditional Sweet from Odisha

Chhena Gaja | Deep-Fried Freshly Made Cottage Cheese in Sugar Syrup
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Chhena Gaja | A Traditional Sweet from Odisha

This is the recipe for Chhena Gaja, a traditional sweet from Odisha. It is essentially deep-fried squares of freshly made cottage cheese (paneer) soaked in Sugar Syrup. 

Course: Dessert, Sweets
Cuisine: Indian Food, Odisha
Servings: 12 Small Pieces
Author: Aruna
Ingredients
For Chhena
  • 1 Litre Full Fat Milk
  • 2 tbsp Lemon Juice
  • 6 to 8 Cubes Ice
For Sugar Syrup
  • 1/2 Cup Sugar
  • 2/3 Cup Water
  • 1/2 tsp Lemon Juice
  • 1-2 tbsp Rose Water Or Few Drops of Kewra
Other Ingredients
  • 1 tbsp Rava, Semolina
  • Oil or Ghee for Frying the Gaja
Instructions
Making Chhena
  1. Bring the milk to a boil.

  2. Turn off the heat and wait for 2 to 3 minutes.

  3. Now add the lemon juice gradually and stir till the whey separates from the milk solids.

  4. Add the ice cubes and wait for 5 minutes.

  5. Using a a thin cotton cloth or cheese cloth, drain all the whey from the Chhena.

  6. Wash the Chhena well under running water to remove traces of the lemon.

  7. Squeeze the extra water from the Chhena.

Making the Sugar Syrup
  1. In a heavy-bottomed vessel, combine the sugar and water.

  2. Now cook these ingredients till you get a thick syrup (one string consistency).

  3. Add a few drops of lemon juice and mix well. This prevents the sugar syrup from crystallizing after we take it off the heat.

  4. Add the rose water and mix well.

  5. Over low flame, keep the sugar syrup remain warm.

Making the Gaja
  1. Break up the Chhena till it is crumbly.

  2. Add the rava and knead well till it comes together as a smooth dough.

  3. Divide the dough into 8 to 12 equal portions.

  4. Roll each portion into a ball and then press to form a disc.

  5. Shape the disc into a square. As you can see I shaped them into rectangular logs.

  6. Set aside. Cover with a damp cloth, if required.

  7. In a small kadhai, over low flame, heat about 1/2 cup oil.

  8. To test the heat of the oil, add a tiny ball of chhena to the oil. It should sizzle on the surface of the oil.

  9. Keeping the heat at low to medium, add a few Gaja at a time to the oil and fry till golden brown.

  10. Using a slotted spoon, remove the Gaja from the oil and add to the Sugar Syrup.

  11. Fry all the Gaja, and add them to the sugar syrup.

  12. Let the Chhena Gaja soak in the syrup for about 1 hour.

  13. Remove the Chhena Gaja from the syrup and enjoy!

 

Recipe for Chhena Gaja | A Traditional Sweet from Odisha

  1. Making the Chhena or Cottage Cheese
    1. Boil the milk.
    2. When the milk starts to boil, remove it from the heat and let it cool for 2 to 3 minutes. The milk should not cool. We just want the boil to subside.

    3. Now add the lemon juice gradually and mix well.
    4. As you mix, you will see the the milk solids and whey separating.
    5. Once all milk solids have separated, add the ice cubes and wait for 5 minutes. This keeps the Chhena soft.

    6. Now line a soup strainer with a thin cotton cloth or cheese cloth.
    7. Pour the split milk into the strainer to drain all the whey from the Chhena. Save the Whey to make a delicious protein-rich soup.
    8. Now wash the Chhena well under running water to remove residual lemon juice.
    9. Squeeze all liquid from the Chhena.
  2. Making the Sugar Syrup
    1. In a heavy-bottomed vessel, boil the sugar and water till you get a syrup of one string consistency.
    2. Turn the heat to low and now stir-in a few drops of lemon juice into the syrup. The lemon juice prevents the sugar syrup from crystallizing after it cools. This is an optional step.
    3. Now add the rose water and mix well.
    4. Over low flame, keep the sugar syrup remain warm.
  3. Making the Chhena Gaja
    1. Crumble the Chhena and add rava to it.
    2. Using the heel of your palm, knead the chhena and rava till you get a smooth dough.
    3. Divide the kneaded chenna into 8 to 12 equal portions.
    4. Shape each portion into a square. As you can see from the photos, my Chhena Gaja are like rectangular logs.

    5. In a small kadhai, over low flame, heat about 1/2 cup oil. The oil should just hot enough to fry. If it is very hot, the gaja will burn in a second. To test the warmth of the oil, add a tiny ball of chhena to the oil. It should sizzle on the surface of the oil and turn brown slowly.
    6. Over low to medium heat, fry a few Gaja at a time till they are golden brown.
    7. Using a slotted ladle, drain all the oil from fried Gaja and add them to the Sugar Syrup.
    8. Let the Chhena Gaja soak in the syrup for about 1 hour.
  4. To serve, remove the Chhena Gaja from the syrup.
  5. To store, use a dry air-tight container.
Chhena Gaja
Chhena Gaja

To see more Odiya Cuisine recipes, see what my fellow bloggers have cooked for the 122nd Foodie Monday Blog Hop by clicking on the logo below.

Andhra Ava Pettina Kanda Bachali Kura | Yam & Malabar Spinach with Mustard

Ava Pettina Kanda Bachali Kura is a classic Andhra dish that you will find on many a festive occasion (and otherwise too). It is a curry made with Elephant Foot Yam and Malabar Spinach, and flavoured with ground mustard.

Ava Pettina Kanda Bachali Koora from Andhra Pradesh
Ava Pettina Kanda Bachali Koora

Ava Pettadam is a flavouring technique in Andhra that literally means to add mustard to whatever we are cooking. Since I love the flavour of mustard, you will find me using this technique quite often.

Coming back to Ava Pettina Kanda Bachali Kura,  a well-made version can send people in raptures. I guess it is also popular at weddings and other such social occasions because you can make it in large quantities very easily; apart from the fact that it is quite delicious, of course.

How to Make Andhra Ava Pettina Kanda Bachali Kura

Andhra Ava Pettina Kanda Bachali Koora
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Andhra Ava Pettina Kanda Bachali Kura
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is the recipe for a traditional Andhra dish called Ava Pettina Kanda Bachali Kura. It is a curry made with Elephant Foot Yam and Malabar Spinach, and flavoured with mustard paste.

Course: Accompaniment, Mains
Cuisine: Andhra Pradesh, Andhra Recipes, Indian Food
Servings: 4 People
Author: Aruna
Ingredients
  • 250 gms Kanda, Elephant Foot Yam, Suran, Jimikand
  • 150 gms Bachali Kura, Mayalu, Malabar Spinach
  • Salt to Taste
For Mustard Paste
  • 2 tsp Avalu, Mustard Seeds, Rai
  • 1/2 tsp Rice
  • 1-2 Red Chillies
For Tempering
  • 1 tsp Avalu, Mustard Seeds, Rai
  • 2 tsp Minapa Pappu, Black Gram, Udad Dal
  • 2 tsp Senaga Pappu, Bengal Gram, Chana Dal
  • 1/2 tsp Turmeric
  • 2 Red Chillies
  • 1 tbsp Oil Sesame Oil preferred
Instructions
To Make the Mustard Paste
  1. Soak the mustard seeds, rice, and chillies in about 2-3 tbsp of water for 15 minutes.

  2. Grind to a smooth paste.

Cooking the Yam and Malabar Spinach
  1. Peel and chop the yam into large chunks. Wash thoroughly.

  2. Wash and chop the Malabar Spinach leaves and tender part of the stalks to small pieces (about 1").

  3. In a vessel, add the yam and malabar spinach, and add enough water to just cover them. I put yam first, add leaves on top, and then water.

  4. Pressure cook for 3 whistles.

  5. Drain and reserve the excess water in which the vegetables have been cooked. 

  6. Mash the cooked yam till it breaks apart completely. The leaves and stalks will remain as is. 

Making the Kanda Bachali Kura
  1. In a kadhai, heat the oil.

  2. Add the mustard seeds and wait till they crackle.

  3. Add the udad and chana dals.

  4. Stir-fry till the dals are light golden brown.

  5. Add the spilt red chillies and stir-fry for a few seconds till they start to change colour.

  6. Lower the heat, add the cooked kanda-bachali, salt, turmeric, and mix well.

  7. If the curry is too thick, add some of the reserved water, and mix well. The consistency should like idli batter.

  8. Turn off the heat.

  9. Add the ground mustard paste and mix well.

  10. Cover and let it rest for 10 minutes so that the flavour of the mustard intensifies.

  11. Serve hot with steam rice topped with gingelly oil, and Avakai on the side.

 

Ava Pettina Kanda Bachali Kura
Ava Pettina Kanda Bachali Kura

Recipe for Andhra Ava Pettina Kanda Bachali Kura with Step-by-Step Instructions

  1. To Make the Ava Pindi
    1. Combine mustard seeds, rice, and chillies in a small cup.
    2. Add just enough water to cover the rice and mustard; about 2 to 3 tbsp. If you add too much water the mustard seeds will not be easy to grind.

    3. Soak for 15 minutes.
    4. Grind all the ingredients with the water they were soaked in to a smooth paste. If you have excess water, remove it. We need the paste to be of dropping consistency or thicker.
    5. Set aside.
  2. Boiling the Kanda (Elephant Foot Yam) and Bachali (Malabar Spinach)
    1. Cut away the thick outer skin of the yam.
    2. Chop the yam into large chunks.
    3. Wash the yam pieces thoroughly under running water.
    4. Wash the Malabar Spinach thoroughly.
    5. Pluck the leaves from the stems.
    6. Chop the leaves and the tender part of the stalks to 1″ pieces.
    7. In a large enough vessel, combine the yam pieces and malabar spinach.
    8. Now add just enough water to just cover the vegetables.
    9. Pressure cook the yam and malabar spinach for 3 whistles. We need the yam to be completely cooked and mashable.
    10. Let the cooker cool. Open and remove the vessel with the cooked vegetables.
    11. Drain and reserve the excess water in which the yam and spinach is cooked. We may need some of it later to adjust the consistency of the curry.
    12. Using a heavy ladle, mash the cooked yam pieces. Do not mash the spinach leaves and stalks.
  3. Making the Ava Pettina Kanda Bachali Kura
    1. In a kadhai, over medium flame, heat the oil.
    2. Add the mustard seeds and wait till they crackle.
    3. Next, add the dals to the oil and stir-fry till the dals turn light brown in colour.
    4. Split the red chillies and add to the oil.
    5. Stir-fry till the chilli pieces darken.
    6. Lower the heat.
    7. Add the cooked kanda-bachali, turmeric, and salt. Mix well.
    8. If the Kanda Bachali Kura is thick, add some of the reserved water, and mix well. The consistency should be such that the curry slides off a spoon, but not liquidy either.
    9. Cook for 5 minutes and turn off the heat.
    10. Now add the ground ava/mustard paste and mix well.
    11. Cover and let the curry rest for 10 minutes. This will help the curry to gain the mustard flavour.
  4. Serve the hot Kanda Bachali Kura with steam rice topped with gingelly oil, and Avakai on the side.
Andhra Ava Pettina Kanda Bachali Kura
Andhra Ava Pettina Kanda Bachali Kura

Methi Na Dhebra | Winter Recipe from Gujarat

No one excels at making snacks more than Gujaratis (well, it is a toss up between them and the Sindhis, who make excellent snacks as well). So today, I present Methi Na Dhebra, one of the lesser known Gujarati snacks.

Methi na Dhebra from Gujarat
Methi na Dhebra from Gujarat

Made with Bajra flour and Methi leaves, Methi Na Dhebra is a snack made in winter because of its warming properties. What I love about this snack is that it is also very nutritious and healthy, especially if you shallow fry/pan fry it, though traditionally it is deep-fried.

This recipe for Methi na Dhebra is also another example of how Gujaratis celebrate Methi leaves as can be seen in these recipes for Thepla, Steamed Methi Muthiya, Deep-Fried Methi Muthiya and Kela Methi ki Sabzi. I also love Methi very much and hope to keep trying many more recipes with this wonderful green.

I have used Tarla Dalal’s recipe for Methi na Dhebra to make this delicious snack; and I followed her advice and deep fried them. 🙂

Methi na Dhebra | An Inside Look
Methi na Dhebra | An Inside Look

How to Make Gujarati Methi na Dhebra

Methi Dhebra served with yogurt
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Methi na Dhebra | Winter Recipe from Gujarat
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This recipe is for Methi na Dhebra, a wonderful snack from Gujarat. It is made with methi leaves mixed with bajra and jowar flours, and is simply delicious with a cup of hot tea.

Course: Snack, Snacks
Cuisine: Gujarati, Indian
Servings: 20 Dhebra
Author: Aruna
Ingredients
  • 1.25 Cup Bajra Flour
  • 0.5 Cup Jowar Flour
  • 3 tbsp Besan
  • 1 Cup Chopped Methi (Tightly Packed Cup)
  • 2 tbsp Dahi, Yogurt
  • 1.5 tsp Chilli Powder
  • 1/2 tsp Asafoetida
  • 1 tsp Sugar
  • Salt to Taste
  • Oil for Frying
To Grind to a Paste
  • 2-3 Spicy Green Chillies
  • 1.5" Piece Ginger Sliced
  • 3-4 Large Garlic Cloves
Instructions
Making the Paste
  1. Grind the green chillies, ginger and garlic to a coarse paste. Set aside.

Making the Dough
  1. To a large bowl, add the bajra flour, jowar flour, methi leaves, besan, green-chilli-ginger-garlic paste, sugar, salt, chilli powder, asafoetida, and dahi.

  2. Mix well.

  3. Add 1 tbsp oil and a little water. Mix well.

  4. Add a little water at a time to form a soft dough.

Making the Methi na Dhebra
  1. Divide the dough into 16 to 20 equal portions.

  2. Shape each portion into a disc.

  3. Over medium flame, heat some oil in a pan.

  4. To test if the oil is hot enough, add a pinch of the dhebra dough into the oil. It should rise to the top. 

  5. Add a few debra at a time and let them fry over medium heat.

  6. Flip over and fry till both sides are golden brown.

  7. Use a slotted spoon and remove the Methi na Dhebra from the oil and let all the oil drain from them.

  8. Place the fried Dhebra on a kitchen tissue to remove the excess oil.

  9. Fry all the Dhebra in a similar manner.

  10. Serve hot with cold dahi.

To Store the Methi na Dhebra
  1. Let the Dhebra cool to room temperature and then store in an air-tight tin.

  2. Heat on a pan before serving.

Recipe Notes

I deep-fried this delicious snack but you can shallow fry on a pan in a few teaspoons of oil. 

If you are shallow-frying, you need to have a lot of patience and do it on a low-to-medium flame so that the Methi na Dhebra cooks right through the middle.

 

Methi Dhebra is a tea time snack from Gujarat
Methi Dhebra

 

Recipes with Step-by-Step Instructions to Make Gujarati Methi na Dhebra

  1. Making the Green Chilli-Ginger-Garlic Paste
    1. Add the green chillies, ginger and garlic to a chutney grinder.
    2. Grind the ingredients to a coarse paste. Set aside.
  2. Making the Dough for Methi na Dhebra
    1. Combine all the flours, fenugreek leaves, ground paste, yogurt, sugar, salt, chilli powder, asafoetida, and dahi.
    2. Using your hands, mix all the ingredients well.
    3. Now add a little water and 1 tbsp oil to the mix.
    4. Mix well.
    5. Next, add a little water at a time and knead to form a firm but pliable dough. You know the dough is ready when it does not stick to your fingers.
  3. Making the Methi na Dhebra
    1. Divide the dough into 16 to 20 equal portions.
    2. Roll each portion into a ball and then pat to form a disc.
    3. In a pan, over medium flame, heat enough oil to fry the dhebras. I used a shallow pan so that I could use lesser amount of oil.
    4. Test if the oil is hot enough by adding a pinch of the dhebra dough into the oil. It should rise to the top at a moderate speed and sizzle on the surface of the oil.
    5. Slide a few of the discs into the oil. Take care that the oil does not splash onto you.

    6. Let the Methi Na Dhebra fry for  to 3 minutes, or till the side facing the pan is golden brown.
    7. Using a gentle hand, turn over the discs and fry till both sides are golden brown.
    8. Remove the discs from the oil and drain all the oil from them.
    9. Place the fried discs on a kitchen tissue to remove the excess oil.
    10. Fry all the discs in a similar manner.
    11. Serve hot with cold dahi. You could also serve them with Dahiwali Pudina Chutney or Ketchup though Dahi is the best accompaniment.
Gujarati Methi Dhebra
Gujarati Methi Dhebra

Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

Here I am with this no-cook recipe for Kesa Mithoi,  a rice flour laddu from Assam that I have made using my dear friend Pushpita’s recipe. This is my first time tasting Chawal ke Laddu and I was delighted at how delicious they were.

Kesa Mithoi | Assamese Rice Flour Laddu
Kesa Mithoi | Assamese Rice Flour Laddu

I have been meaning to try Pushpita’s recipes for a while now, and when the 121st Foodie Monday Blog Hop elected to replicate recipes from Pushpita’s blog Pushpita’s Chakhum, I was thrilled to bits. I have been following this blog for a while and know that Pushpita specializes in flavourful recipes that are also super-delicious. More importantly, I have learnt a lot about North Eastern cooking that her blog celebrates.

I have had the privilege of tasting Pushpita’s delicious Tender Bamboo Shoot Pickle and Bhoot Jholakia + Thai Bird’s Eye Chilli Pickle.  Let me tell you they are just mouthwatering!

If you love laddus, here is a collection of other laddu recipes from my blog.

How to Make Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

 

Kesa Mithoi | Rice Flour Laddu with Jaggery from Assam
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Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This a delightful no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam. It is super-easy to make, delicious and fragrant to boot. Yu cannot ask for much more from a dessert!

Course: Dessert
Cuisine: Assam, Indian, Vegetarian
Servings: 16 Small Laddus
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2/3 Cup Grated Jaggery I used Nolen Gur
  • 2/3 Cup Grated Coconut
  • 1/2 tsp Green Cardamom Powder
  • 1 Large Pinch Edible Camphor Optional
  • 2 tbsp Ghee
  • 1-2 tbsp Milk or Coconut Water Only if needed
Instructions
  1. Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.

  2. In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.

  3. Mix well.

  4. Take about 1-2 tbsp of the mix and try to form a laddu. 

  5. If the laddu does not hold shape, add a little milk or coconut water at a time (just about 1-2 tsp at a time) and mix well. Make a laddu and check it holds shape. 

  6. Take 2 tbsp of the mix in your palm and press to form a laddu. 

  7. Make 16 to 20 equal laddus.

  8. Store in an air-tight container.

 

Rice Flour Laddu with Jaggery
Rice Flour Laddu with Jaggery

 

Recipe with Step-by-Step Instructions for Making Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

  1. Over low to medium heat, using a heavy bottomed kadhai or a non-stick pan, dry roast the rice flour till it is aromatic. Keep mixing constantly as the rice flour should roast evenly and not change colour to brown.

  2. Transfer the rice flour into a large bowl or plate and let it cool for a few minutes.
  3. Add all the other ingredients, except milk or coconut water.
  4. Mix well till you get a slightly damp but powdery mix.
  5. Take a little of the mix and try to form a laddu.
  6. If the laddu is powdery and breaks, add a little milk or coconut water to the mix. Be careful to add very little liquid (just about 1-2 tsp at a time) and mix well.
  7. Make a laddu and ensure that it does not disintegrate. If required, add a tad bit more milk or coconut water till the laddu stays firm and does not break.
  8. Take 2 tbsp of the mix in your palm and press to form a round laddu. These are small 1.25″ laddus. I made them small so that I can exercise portion control. 😀
  9. Make all the laddus.
  10. To store, use a dry, air-tight container.

I am taking this wonderful Chawal Aur Gur ke Laddu | Rice Flour Laddus with Jaggery to the 121st Foodie Monday Blog Hop. See what my fellow bloggers made by clicking on the logo below:

Biyyam Pindi Bellam Undalu | Rice Flour Laddu
Biyyam Pindi Bellam Undalu | Rice Flour Laddu

Assamese Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali

This superb Masoor Aur Arbi ke Patte ki Dal (Red Lentils with Colocasia Leaves) is my first taste of Assamese cuisine and I cannot wait to try more dishes from this North Eastern state of India. Called  Kasu Xaak Konbilahi Dali in Assam, this fragrant dal flavoured with panch phoron tastes simply awesome with some rice and ghee.

Masoor aur Arbi ke Patte ki Dal with rice
Masoor aur Arbi ke Patte ki Dal

In the Shhhhh Cooking Secretly Challenge group, Assam was the state whose recipes we were trying in the month of November, and my partner for this month was Mayuri Patel who blogs at Mayuri’s Jikoni. The two ingredients that she gave me to cook with are Masoor Dal and Colocasia Leaves (Arbi ke Patte). A little bit of research led me to this recipe for Kasu Xaak Konbilahi Dali on YouTube and the result was a superb dal that is going to become a staple in my home.

Kasu Xaak Konbilahi Dal
Kasu Xaak Konbilahi Dal

Also try my recipes for Masoor Dal, Masoor Dal Biryani, and Masoor Dal Biryani with Boiled Eggs.

How to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

Kasu Xaak Konbilahi Dali | Assamese Masoor Dal with Colocasia Leaves | Masoor Aur Arbi ke Patte ki Dal
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Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

Kasu Xaak Konbilahi Dali is a Masoor Aur Arbi ke Patte ki Dal (red lentils cooked with colocasia leaves)  made in the North Eastern state of Assam. It is tempered with panch phoron and is an excellent accompaniment for rice and rotis.

Course: Accompaniment, Mains, Side Dish
Cuisine: Assam, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 to 8 Large Arbi ke Patte, Colocasia Leaves
  • 1 Cup Masoor Dal, Red Lentils
  • 10-12 Cherry Tomatoes, Cut in Half or 2 Large Regular Tomatoes
  • 2/3 Cup Finely Chopped Onion
  • 1 tbsp Panch Phoron See Notes
  • 2 Bay leaves
  • 3 to 4 Red Chillies
  • 2 tsp Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Mustard Oil
  • Salt to Taste
Instructions
Preparing the Colocasia Leaves
  1. Thoroughly wash the leaves.

  2. Chop the tender portion of the stem and the leaves to small pieces.

  3. Add just enough water to cover the leaves.

  4. Pressure cook till soft. I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Preparing the Red Lentils/Masoor Dal
  1. Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.

  2. Pressure cook the masoor dal till mashed.  I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali
  1. In a heavy bottomed vessel, heat the mustard oil till it smokes.

  2. Turn the heat to low and let the oil cool a bit.

  3. Add the panch phoron and red chillies. Stir-fry for a few seconds.

  4. Add the onions, bay leaves, and garlic paste.

  5. Stir-fry till the onion is transparent.

  6. Add the tomatoes, salt and turmeric.

  7. Stir-fry till the tomatoes soften. They don't have to stew completely.

  8. Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 

  9. Mix well and cook for a 5 minutes.

  10. Add the boiled, mashed dal and mix well.

  11. If the dal is very thick, add some of the reserved water. Mix well.

  12. Let the dal simmer for a 2 to 3 minutes.

  13. Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

 

Step-by-Step-Method to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

  1. Preparing the Arbi ke Patte | Colocasia Leaves
    1. Wash the leaves.
    2. Cut the leaves to small pieces. You can also add the tender portion of the stalks.
    3. Transfer the chopped leaves into a vessel and add some water; just enough to cover the leaves.
  2. Soaking the Red Lentils/Masoor Dal
    1. Wash the Masoor Dal in running water till the water runs clear.
    2. Soak the washed dal in 2 cups water for about 10 minutes.
  3. Cooking the Dal and the Leaves
    1. Pressure cook the masoor dal and leaves in 2 separate vessels for 3 or 4 whistles.
    2. Mash the dal.
    3. Drain any extra water from the leaves. Reserve some of the water in which the leaves were cooked for later use. We can add it to the dal if it is too thick.

  4. Making the Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
    1. In a heavy bottomed vessel, over medium heat, heat the mustard oil. I heat the oil till it smokes and changes colour to white. 
    2. Lowe the flame and let the temperature of the oil come down. If you do not do this, the panch phoron will burn.
    3. To the oil, add the panch phoron and red chillies.
    4. Stir-fry for a few seconds till the panch phoron starts to change colour and becomes aromatic.
    5. To the tempering, add the onions, bay leaves, and garlic paste.
    6. Stir-fry till the onion is transparent.
    7. Next, it is time to add the chopped tomatoes, salt and turmeric.
    8. Stir-fry for 3 to 5 minutes till the chopped tomatoes just start to soften. Don’t let the tomatoes become mushy.
    9. Add the boiled colocasia leaves. Mix well and cook for 5 minutes.
    10. Add the cooked dal and mix well.
    11. If the dal is very thick, add some of the reserved water. Mix well.
    12. Let the dal simmer for a 2 to 3 minutes.
  5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam

Do see the Assamese recipes tried my fellow bloggers in the Shhhhh Cooking Secretly Challenge by clicking the link below.