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With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Monday, May 19, 2014

Kosu xaak boot aru Mosur Dailor logot... ( Colocasia leaves cooked with Black chickpeas and Red lentils)


কছু   শাক 



কছু  শাক - বুট - মচুৰ দাইলৰ  লগত  



Ingredients:
  • Colocasia leaves 1-2 bunches
  • Red Lentils (Mosur dail)- 1/2 cup
  • Boiled Black chickpeas- 1/2 cup 
  • Onion - 1 medium (chopped)
  • Ginger Garlic paste- 1tsp
  • Tomato- 1 chopped 
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt to taste
  • Green chili - 1
  • Crushed black pepper- 1/2 tsp
  • Mustard oil- 2-3 tsp
Method:
  • Wash the colocasia leaves carefully and cut them into small pieces. Boil them for 5-6 minutes and strain them. keep aside
  • Wash the lentils well and soak them for 1/2 hour to soften to reduce cooking time. (optional)
  • In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
  • Next add the chopped tomatoes, turmeric powder, cumin powder and black pepper powder
  • When all ingredients turn light brown in the pan add colocassia leaves and salt. Mix them well and cook for 5 minutes
  • Add the lentils and black chickpeas to the pan. Stir and mix well.
  • Transfer the all ingredients in to the cooker.
  • Add a little bit of water and mix again. Presser cook them for 1-2 whistles or until pulpy.
  • Serve with rice




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