Alu (अळू in Marathi, not aloo which means potato), Chamakura (Telugu), Arbi (Hindi) and Taro leaves (English) are rich in several important micronutrients, such as vitamin C, vitamin A, folate, and calcium, fiber as well as disease-fighting antioxidants. These leaves are used in many different recipes like fry curry, fritters, patra (alu vadi) etc. Here, I am giving the recipe of nutritious dal.
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 cup Taro leaves and stems- washed and chopped
- 2 tomatoes-chopped
- Garlic- small pieces
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt
- 2 tsp red chili powder
- 1 tsp lemon juice
- 1/8 tsp Hing (asafetida)
- Chopped cilantro
Method:
- Wash, drain Toor dal. Add double the water to it and pressure cook
- You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 19 min) or on the stovetop (until it cooks well)
- Mash the cooked dal and keep it aside
- Add oil to a pan and heat it
- Add mustard seeds, cumin seeds and let them crackle
- Add hing, garlic and sauté until rawness goes away
- Then add chopped Taro stems
- Add chopped Taro leaves and mix well
- Cover the lid
- Add turmeric powder, red chili powder and salt to it
- Once leaves become softer, add chopped tomatoes
- Then add mashed dal and mix well
- Add water to it to get desired consistency
- Add lemon juice
- When dal reaches the desired consistency, garnish with chopped cilantro
- Turn off the stove
- Serve hot dal with rice or roti (Indian flatbread).
Back to Savi’s Kitchen!