Xaak Diya Dail
A comforting Assamese lentil soup made with red lentils and tender spinach leaves. This simple, soupy dal is tempered with panch phoron and garlic, offering a light yet flavorful dish that's a staple in Assamese homes. Perfect with steamed rice.
For 4 servings
Prepare and Cook the Dal
- Rinse the masoor dal under cool running water until the water runs clear. Soaking is not necessary for masoor dal.
- In a pressure cooker, combine the rinsed dal, 4 cups of water, turmeric powder, and salt.
- Secure the lid and cook on medium-high heat for 2-3 whistles, or approximately 10-12 minutes, until the dal is completely soft and mushy.
- Allow the pressure to release naturally. Once safe, open the lid and whisk the dal gently to create a smooth, uniform consistency.
Incorporate the Spinach
- Place the pressure cooker with the cooked dal back on the stove over low heat.
- Add the chopped spinach to the dal and stir well.
- Simmer for 3-5 minutes, just until the spinach leaves wilt. Be careful not to overcook, as this will preserve their vibrant color and nutrients.
Prepare the Tempering (Tadka)
- While the spinach is wilting, heat the mustard oil in a small tadka pan or skillet over medium heat until it's lightly smoking.
- Add the panch phoron and let the seeds crackle and pop for about 30 seconds.
- Add the broken dried red chili and sliced garlic. Sauté for 30-40 seconds until the garlic turns fragrant and light golden brown.
- Add the slit green chilies and cook for another 10 seconds.
Combine and Serve
- Immediately and carefully pour the hot tempering over the dal and spinach mixture. It will sizzle.
- Stir gently to incorporate the flavors throughout the dal.
- If using, stir in the fresh lemon juice for a bright finish.
- Serve the Xaak Diya Dail hot with steamed rice for a classic Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Assamese flavor, use mustard oil. Its pungent aroma is characteristic of the region's cuisine.
- 2This dal is traditionally thin and soupy. If it becomes too thick, add a splash of hot water to reach your desired consistency.
- 3Do not overcook the spinach. Add it at the end and cook just until it wilts to maintain its texture and nutritional value.
- 4If you don't have panch phoron, a simple tempering of mustard seeds and cumin seeds can be used as a substitute.
- 5Letting the pressure cooker release steam naturally results in a creamier, well-cooked dal.
Adapt it for your goals.
Different Greens
Substitute spinach with other tender leafy greens ('xaak') like amaranth leaves (morisa xaak), fenugreek leaves (methi xaak), or mustard greens for a different flavor profile.
Different LentilsDifferent Lentils
While masoor dal is traditional, you can also make this with split yellow moong dal. Note that moong dal may require a slightly different cooking time.
Add VegetablesAdd Vegetables
For a heartier version, add finely chopped vegetables like carrots or bottle gourd (lauki) to the dal while pressure cooking.
No GarlicNo Garlic
For a 'niramish' (vegetarian, no onion/garlic) version, simply omit the garlic from the tempering and add a pinch of asafoetida (hing) to the hot oil before the panch phoron.
Why this is on our healthy list.
Rich in Plant-Based Protein
Masoor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Excellent Source of Iron
Both spinach and lentils are rich in iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Supports Digestive Health
The high fiber content from the lentils and spinach aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Boosts Immunity
Ingredients like garlic, turmeric, and spinach are packed with antioxidants and vitamins that help strengthen the immune system and protect the body against infections.
Frequently asked questions
One serving of Xaak Diya Dail contains approximately 220-250 calories, making it a light yet satisfying meal. The exact count can vary based on the amount of oil used.
