Xaak aru Bhaji Diya Dail (Greens Tempered Dal)
A thin, lightly seasoned lentil dal cooked with a handful of seasonal greens, forming the backbone of the everyday Assamese thali.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Pressure cooker or pot
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 4 g
- carbs
- 20 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 150 kcal
Instructions
- 1
Wash the dal (lentils) thoroughly. Boil with turmeric and enough water in a pressure cooker or pot until soft.
- 2
Whisk the cooked dal lightly until smooth but still runny. Add a little water if needed.
- 3
Add the chopped greens to the dal. Simmer for 5–7 minutes until the greens are tender.
- 4
Heat mustard oil in a small pan. Sizzle the crushed garlic and dried red chilli until golden and fragrant.
- 5
Pour this hot spiced oil over the simmering dal.
- 6
Season with salt and stir well. Simmer for another 2 minutes, then serve hot with rice.
Chef's tips
Keep the dal runny, as is traditional in Assamese cooking, rather than boiling it down into a thick paste.
Ingredient substitutions
- moong dal → masoor or arhar dal
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop, adding water if it has thickened too much.
Common mistakes to avoid
- •Cooking the greens for too long until they lose their bright colour and turn dull.
Serving suggestions
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