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