Lai Xaak Dal
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Lai Xaak Dal is a deeply nourishing everyday dish made by simmering fresh mustard greens (Lai Xaak) with yellow lentils. In Assamese households, this is a symbol of simple, healthy living where protein-rich pulses are fortified with seasonal greens. We slow-cook the lentils until they are velvety and then add the vibrant leaves to retain their magnificent color and nutrition. It is an honest representation of the 'Ghar Ka Khana' that warms the soul. The taste is earthy and mild, perfectly finished with a bold tempering of garlic and dry red chilies. I love serving this warm with a big pile of steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Always add the greens after the dal is fully cooked to prevent them from losing their magnifique color and nutrients.
- Cooking the garlic until it is almost charred provides a magnifique smoky depth to the mild lentils.
- Using mustard oil for tempering is the absolute secret to achieving an authentic professional Northeast aroma.
Nutritional Information(Per 250ml)
210 kcal
12g
6g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.