Kosu Xaak
A hearty Assamese dish featuring taro leaves and stems cooked with lentils and spices, offering an earthy and comforting taste.
Equipment
- Pressure Cooker
- Kadhai (or frying pan)
- Knife
- Cutting board
Ingredients
- 250 g Taro leaves & tender stem
- 10 Cherry tomatoes
- 1/3 cup Lentils soaked
- ½ tsp Black pepper
- 1 Tbsp Mustard oil
- 1 tsp Garlic minced
- 1/3 tsp Turmeric powder
- 3 Green chillies
- Salt to taste
Instructions
- Wash the Colocasia leaves and pressure cook up to 3 whistles.
- Heat mustard oil in a kadhai. Sauté the chilli, garlic, cherry tomatoes, and salt.
- Add turmeric powder and lentil after the tomatoes tenderize. Mix and add water. Stir well.
- Once the lentil is slightly cooked, add the taro leaves and mix well.
- Season with pepper powder as desired and let it cook until the water is almost absorbed.
- Turn off flame and add 1 tsp mustard oil on it and mix well.
- Serve hot with rice.
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