Authentic Assamese Khar with Warm Joha Rice
A comforting and unique traditional Assamese dish made with raw papaya and pulse, filtered through sun-dried banana trunk ashes to yield a distinct earthy flavour. Served warm with aromatic Joha rice, it is an essential soul-soothing starter of any authentic meal in Assam.
60min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Dry roast the yellow moong dal lightly in a pan until fragrant, then wash and keep aside.
2
In a heavy-bottomed pot, add the cubed raw papaya, roasted moong dal, and enough water to cook.
3
Boil until the papaya and lentils are soft and partially mashed.
4
Stir in the banana ash extract (Khar) and let it simmer for about 5 minutes, ensuring the distinct alkaline aroma develops.
5
In a separate small pan, heat the mustard oil until smoking, then temper with crushed garlic and slit green chilies.
6
Pour the tempering into the bubbling Khar along with turmeric and salt, mixing gently.
7
Simmer for another 2 minutes and remove from heat.
8
Serve hot alongside fragrant steamed Joha rice.
Ingredients
2 cups raw papaya, peeled and cubed
1/2 cup split yellow moong dal, washed
1/4 cup banana leaf or banana trunk ash extract (Khar)
2 tablespoons mustard oil
1 teaspoon crushed garlic
2 green chilies, slit
1/2 teaspoon turmeric powder
Salt to taste
Warm Joha rice for serving
*This AI-generated recipe may contain inaccuracies.