Authentic Assamese Khar with Warm Kolakhar Rice
Experience the unique earthy flavors of Assam with this traditional papaya and lentil stew, uniquely filtered through sun-dried banana ash. Served alongside warm, fragrant rice, it makes a wonderfully comforting and cleansing meal.
55min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Dry roast the moong dal in a pan on medium heat until fragrant and lightly golden, then set aside.
2
In a heavy-bottomed pot, bring 3 cups of water to a boil, add the roasted moong dal, and cook until half-done.
3
Add the cubed green papaya and salt to the pot, continuing to simmer until both the dal and papaya are tender.
4
Stir in the liquid banana ash extract (Khar) and let the mixture simmer for another 5 minutes to infuse the signature flavor.
5
In a separate small pan, heat the mustard oil until smoking, then temper with panch phoron, dry red chilies, and minced garlic.
6
Pour the hot tempering over the papaya and dal stew, mix well, and remove from heat.
7
Serve hot alongside warm Kolakhar rice.
Ingredients
1 cup raw green papaya, peeled and cubed
1/2 cup split yellow moong dal, washed and drained
2 tablespoons raw banana skin ash extract (Khar)
2 tablespoons mustard oil
1 teaspoon panch phoron (five spice blend)
2 dry red chilies
1 clove garlic, minced
Salt to taste
4 cups warm Kolakhar rice for serving
*This AI-generated recipe may contain inaccuracies.