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.

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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.

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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

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

Aruna

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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Accompaniment, Mains, Side Dish

Cuisine Assam, Indian, Vegan, Vegetarian

Servings 4 People

Ingredients

  

1x2x3x

• 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

• Thoroughly wash the leaves.
• Chop the tender portion of the stem and the leaves to small pieces.
• Add just enough water to cover the leaves.
• 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

• Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.
• 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

• In a heavy bottomed vessel, heat the mustard oil till it smokes.
• Turn the heat to low and let the oil cool a bit.
• Add the panch phoron and red chillies. Stir-fry for a few seconds.
• Add the onions, bay leaves, and garlic paste.
• Stir-fry till the onion is transparent.
• Add the tomatoes, salt and turmeric.
• Stir-fry till the tomatoes soften. They don't have to stew completely.
• Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 
• Mix well and cook for a 5 minutes.
• Add the boiled, mashed dal and mix well.
• If the dal is very thick, add some of the reserved water. Mix well.
• Let the dal simmer for a 2 to 3 minutes.
• Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

Keyword Kasu Xaak Konbilahi Dali, Masoor Aur Arbi ke Patte ki Dal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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.
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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.
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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.
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   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.
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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.
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   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.
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   6. Stir-fry till the onion is transparent.
   7. Next, it is time to add the chopped tomatoes, salt and turmeric.
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   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.
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   10. Add the cooked dal and mix well.
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   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.
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5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.

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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.

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