Uma Devi Ramachandra
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25 to 30 - small tender colocasia leaves
250 g - tur dal
1 onion, medium, finely chopped
2 green chillies, finely chopped
2 red chill
6 garlic cloves
1 tomato, medium, finely chopped
1 tbsp - oil
1/4 tsp - jeera
10 curry patta leaves
1/2 tsp - mustard seeds
1 tsp - thick tamarind paste
1 tsp - red chilli powder
turmeric, a pinch
a pinch of asafetida
1 tsp - chopped, coriander leaves (optional)
How to Make Colocasia Dal
Wash colocasia leaves and chop them fine, keep aside.
Cook tur dal along with haldi, a few drops of oil and 400 ml of water up to 3 to 4 whistles
Mash it roughly and keep aside,
Heat oil, add mustard seeds, curry leaves, red chilli, hing and jeera
Fry till the seeds crackle, add onion, green chilli, garlic cloves and red chilli powder
Fry for 2 mins, add tomato, stir allow it to become soft
Add chopped colocasia leaves, mix well.
Add salt and cook under sim for 2 to 3 min with the lid on or till the greens become soft.
Add mashed dal and tamarind paste, mix well and allow it to simmer for another min
Sprinkle coriander leaves and remove.
Serve with hot plain rice with a spoonful of desi ghee/chapatti/poori.
You can cut short the cooking process by adding greens and tomato to dal in the first step.
But the colocasia leaves will lose their attractive green colour during cooking.
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