TARO STOLON/COLOCASIA STEMS WITH CHICKPEA LENTIL / CHHOLAAR DAAL DIYE KOCHUR LOTI

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Colocasia stem or taro stolon is a common vegetable of Bangladesh. In India, it is popular in Bengal commonly known as KOCHUR LOTI. Now a days it is found in some supermarkets of India in its frozen form. The next place where you can find this easily is a Bengali’s kitchen garden. My mother has one and she grows all usual and unsual vegetables there. Green chilli, baby spinach, pumpkin, papaya, curry leaves, mint leaves etc. can be found in our backyard. The idea of cooking and beginning the blog with a bengali dish is ofcourse my mother’s and that is the reason I’m sharing my first post in the form of this dish. 

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Let us come back to taro stolons or colocasia stems, this vegetable is most commonly cooked with Hilsa fish and shrimps, the recipes for which I’ll upload in the near future. Today’s recipe is vegetarian made with cholar daal or chana daal. It is a very handy and quick recipe if you have pre boiled the colocasia stems. Also it has only a few spices, still the flavours in it can please anyone’s tastebuds. Yam or colocasia stems can cause itching in the throat so there are two techniques to cook it. Cooking it on high heat and with tamarind can prevent itching. In this recipe, I used the high heat method.

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TARO STOLON / COLOCASIA STEMS WITH CHICKPEA LENTILS
 
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An unique Bengali must try dish - Taro Stolon/Colocasia Stem with Chickpea Lentil
Author:
Recipe type: Lunch/Dinner
Cuisine: Indian/Beverage
Serves: 4 to 5
Ingredients
  • Taro/Colocasia Stems - ½ kg
  • Chholaar Dal/ Chana dal/Chickpea lentil - ¼ cup
  • Water - 1 cup
  • Mustard oil - 2 tbsp
  • Bay leaf - 1 + 1(to garnish)
  • Jeera/cumin seeds - ¼ tsp
  • Chopped green chillies - 2 + 2 (to garnish)
  • Dry red chilly - 1
  • Grated coconut pulp - 2tbsp
  • Haldi/Turmeric powder - ½ tsp
  • Dhania/Coriander powder - ½ tsp
  • Garam Masala powder/All spice - ¼ tsp
  • Ghee - 1tbsp
  • Salt - ½ tsp + ½ tsp (when boiling colocasia stems)
  • Sugar - ¼ tsp
Instructions
  1. First of all, wash the colocasia stems properly.
  2. Soak the chholar daal/ chickpea lentils overnight or for few hours.
  3. Pressure cook taro stolon/colocasia stems with 1 cup water, chhollar daal/chana daal/chickpea lentils and ½ tsp salt until two whistles and wait till the steam releases.
  4. Now discard the water and save the stems. Using a potato masher or spoon mash the mixture softly. Do not mash it with full force. Keep the mixture aisde.
  5. Take a kadhai/deep pan, pour mustard oil and wait until the oil is medium hot.
  6. Gradually add bay leaf, jeera, dry red chilly and saute for few seconds till the jeera/cumin splutters.
  7. Now add the chopped green chillies and saute for a minute.
  8. Start adding the spices now i.e., the turmeric and coriander powder and cook until the raw smell of the spices disappear. Cook on medium flame, stir to avoid burning.
  9. Put the grated coconut and give a mix. Cover for 2 minutes or until the coconut becomes soft.
  10. Add left over ½ tsp salt and mix.
  11. Its time to add the taro stolon and chickpea lentil mixture kept aisde. Add the mixture and stir it well as it tends to stick. Mix well so that all the flavours get infused.
  12. You have to cook on a high flame continuously stirring it and let all the water dry out. The curry will soften and start looking similar to the picture above.
  13. To finish add sugar, garam masala and ghee. Give a mix and switch off the flame.
  14. Garnish with bay leaf and fresh green chillies.
  15. Serve hot with steamed rice.

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