Taro Leaves, called ‘Dol Hna‘ in Hmar (‘Dolhro‘ for dried), the stem is cut about an inch apart and sun-dried along with the leaves. When dried properly, it is tied in a bun with its stem and stored.
Dried Taro leaves can be boiled with smoked meat, fresh & dried fish. It can also be prepared as Changalhme with fermented pork, fermented fish, or fermented soybeans!
