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A rustic and flavorful Assamese dish made from tender taro leaves and stems, simmered with garlic, ginger, and a hint of sourness. This traditional green preparation is a simple, healthy, and authentic taste of Assam.
Prepare the Taro (Kosu Xaak)
Cook the Taro and Lentils
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A rustic and flavorful Assamese dish made from tender taro leaves and stems, simmered with garlic, ginger, and a hint of sourness. This traditional green preparation is a simple, healthy, and authentic taste of Assam.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 216.86 calories per serving with 7.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Finish the Dish
Serve
Replace masoor dal with split black gram (mati maah or urad dal) for a slightly different, creamier texture and flavor profile.
Use tamarind pulp (1 tbsp) instead of lemon juice for a deeper, tangier flavor. Add it along with the salt and cook for a few minutes.
For a truly traditional taste, add 1 tablespoon of Assamese fermented bamboo shoot (khorisa) along with the garlic and ginger.
Incorporate a handful of small dried fish (xukan maas), fried until crispy, and add them at the end for a savory, umami-rich twist.
Taro leaves and lentils are excellent sources of dietary fiber, which aids digestion, prevents constipation, and supports a healthy gut microbiome.
Taro leaves are packed with Vitamin A and C, which boost immunity, and minerals like potassium and iron, which are vital for blood pressure regulation and oxygen transport.
The addition of masoor dal provides a good amount of plant-based protein, which is essential for building and repairing tissues and maintaining muscle mass.
Being a rich source of Vitamin A, taro leaves contribute to maintaining healthy vision and preventing age-related macular degeneration.
Yes, Kosu Xaak is very healthy. It is rich in dietary fiber from both taro and lentils, packed with vitamins A and C, and provides plant-based protein. It is a low-calorie, nutrient-dense dish.
One serving of Kosu Xaak (approximately 175g) contains around 130-150 calories, making it a light and healthy side dish. The exact count depends on the amount of oil used.
Taro contains calcium oxalate crystals, which can cause skin irritation. To prevent this, always wear kitchen gloves when peeling and chopping raw taro leaves and stems.
An itchy throat indicates that the taro was not cooked thoroughly enough or you didn't use enough souring agent. Ensure the taro is cooked until completely soft and mushy, and never skip the lemon juice or tamarind, as it helps neutralize the itch-causing compounds.
Yes, while masoor dal is common, you can also use split black gram (urad dal/mati maah) for a creamier texture, which is also a traditional preparation in Assam.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly in a pan or microwave before serving.