This is my mother’s recipe. In our home we have been making this dish since as long as I can remember. The subtle taste of colocasia leaves (alu) is well balanced with moong dal and rice. The crushed fried garlic cloves kick it up a notch. It is a very rustic dish. It can be eaten with bhakri/chapati.
- 15 Colocasia Leaves
- 1/4th Cup Yellow Moong Dal
- 1/4th Cup Rice
- 8-10 Garlic Cloves
- 3-4 Sandgya Mirchya
- 4 Tbsp Oil
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Mustard Seeds
- 1/4th Tsp Asafoetida
- 1/2 Cup Water
- Peel the colocasia leave's stem. Remove all the threads.
- Chop both of them.
- Wash rice and moong dal.
- Crush garlic cloves.
- In a pressure cooker add rice, moong dal and chopped colocasia leaves and 1/2 cup of water. Cook them (around 4-5 whistles)
- Mash the cooked colocasia leaves along with moong dal and rice with potato masher.
- In a pot heat 2 tbsp of oil and fry sandgya mirchya. Remove and keep them aside.
- In the same oil. Add 1/4 tsp mustard seeds. When mustard seeds starts to sputter add asafoetida, 1/4 tsp turmeric powder and crushed garlic.
- Add the mashed colocasia leaves, moong dal, rice and salt. Saute it for 5 minutes on low heat.
- Prepare a tadka in a different pot. Heat the remaining 2 tbsp of oil. Add remaining 1/4 tsp mustard seeds. When mustard seeds starts to sputter add 1/4 tsp turmeric powder and switch off the burner.
- Server gola alu with the above tadka poured in middle and sandgya mirchya.