Bor Xaak Diya Dail (Water Spinach Dal)
A monsoon-season dal enriched with kolmou xaak (water spinach), a vegetable that thrives in Assam's ponds and wetlands during the rains.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 4 g
- carbs
- 19 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 140 kcal
Instructions
- 1
Rinse the dal. Boil it with turmeric and water until soft.
- 2
Whisk the cooked dal gently until it is smooth and slightly thin.
- 3
Add the chopped water spinach stems first. Simmer gently for 4–5 minutes.
- 4
Add the leaves now. Simmer for another 3–4 minutes until tender.
- 5
Heat mustard oil in a small pan. Fry the crushed garlic and dried red chilli until fragrant.
- 6
Pour this spiced hot oil over the dal. Stir everything well.
- 7
Add salt and simmer for another 2 minutes. Serve hot with rice.
Chef's tips
Wash the water spinach thoroughly to clean off any mud. Add the stems before the leaves because they need more time to soften.
Ingredient substitutions
- water spinach → regular spinach
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop, adding water if thickened.
Common mistakes to avoid
- •Adding the stems and leaves together, which makes the leaves mushy or leaves the stems hard.
Serving suggestions
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