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.