Authentic Assamese Khar with Warm Steamed Jasmine Rice
A deeply comforting traditional Assamese delicacy made with raw papaya and sun-dried lentil dumplings, uniquely filtered through sun-dried banana trunk ashes. Served alongside fragrant steamed rice for a truly authentic taste of the Northeast.
60min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat.
2
Add pancha phoran and dried red chillies, allowing them to crackle for a few seconds.
3
Add the ginger paste and sauté until the raw aroma disappears.
4
Add the cubed raw papaya and dry-roasted moong dal to the pan, tossing well with turmeric and salt.
5
Pour in the Khar liquid (or baking soda dissolved in warm water) along with two cups of fresh water.
6
Cover and simmer on medium-low heat until the papaya is fork-tender and the lentils are completely soft and blended.
7
Lightly mash some of the papaya and lentils to achieve a slightly thick, comforting stew consistency.
8
Serve piping hot in bowls accompanied by warm steamed jasmine rice.
Ingredients
2 cups raw papaya, peeled and cubed
1/2 cup split yellow moong dal, dry roasted
1/2 cup banana trunk ash (Khar liquid) or 2 tablespoons baking soda as substitute
2 tablespoons mustard oil
1 teaspoon pancha phoran (five spice blend)
2 dried red chillies
1 teaspoon ginger paste
1/2 teaspoon turmeric powder
Salt to taste
4 cups warm steamed jasmine rice for serving
*This AI-generated recipe may contain inaccuracies.