Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Dazzling Dals ~ Taro Leaves and Toor dal

Chamakura Pappu (Arvi Daal):

The taro root I planted in May has now grown to a decorative type of plant with beautiful looking leaves. Growing taro at home turned out to be an easy process. I have planted small variety taro similar to what we see around Nandyala region, India (which is different from the elephant or giant type taro). I placed a healthy looking taro root in a container and loosely covered it with soil. Kept the container in patio where the sun shines and watered it daily. In just two months, around July, a young shoot appeared. Now the plant has six healthy looking leaves and thriving.

My taro growing fancy is mainly for taro leaves. The leaves are perfectly edible plus they are nutritious. We use only young leaves for cooking. With unique flavor and great taste, young taro leaves are easily likable. Back at home in Nandyala, my mother prepares two recipes with young taro leaves - a spinach style curry, where the blanched and finely chopped leaves are sautéed with onions and second is a flavorful dal where the taro leaves are steamed with toor dal. Dal has been invariably my favorite taro leaf preparation and is our meal today.

Chama Dumpa Mokka, Arvi Plant
Taro Plant (Chama Dumpa Mokka, Arvi Plant) ~ for Green Blog Project

Recipe:

Toor dal - 1 cup
Young taro leaves - 4 (about the size of ping-pong paddle), finely chopped
1 small onion and 6 green chillies - coarsely chopped
Tamarind pod - about the size of a small finger, seeds removed
¼ teaspoon turmeric

Take them all in a pressure cooker. Add about two cups of water and cook until the dal reaches fall-apart stage. Once the valve pressure is released, remove the lid and add half teaspoon of salt to the cooked contents. Mix, and gently mash the dal to soft consistency with wood masher or immersion blender. Set aside.

Now do the tadka: In a small pot, heat a tablespoon of oil or ghee over a medium-hot burner. Add a teaspoon of minced garlic, a sprig of fresh curry leaves. Toast them to pale brown. Then add a pinch each - cumin, mustard seeds and asafoetida. Stir and wait for the mustard seeds to pop. This process is called tadka.

Add the mashed dal to the tadka contents and mix thoroughly. Serve the dal over rice or chapati with a teaspoon of ghee drizzled in for a scrumptious meal.

Chamakura Pappu (Arvi Dal)
Taro Leaves Dal with Mirchi Bajji and Chickpea Guggullu ~ Meal Today

Recipe Source: Amma, Nandyala

Posted by Indira©Copyrighted in Toor Dal, Indian Vegetables, Amma & Authentic Andhra, Chama Aaku (Taro Leaf) (Tuesday September 25, 2007 at 9:05 pm- permalink)
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