Authentic Assamese Khar with Warm Steamed Rice
A traditional Assamese delicacy prepared using raw papaya and alkaline water extracted from sun-dried banana peels. This comforting dish boasts a unique earthy flavor and is served piping hot with simple steamed rice.
50min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Dry roast the yellow moong dal in a pan until lightly golden, then rinse and set aside.
2
Heat mustard oil in a heavy-bottomed pan and add fennel seeds and dry red chilies until they splutter.
3
Add the cubed raw papaya and grated ginger to the pan, sautéing for about 3 minutes.
4
Stir in the roasted moong dal, salt, and warm water, bringing the mixture to a gentle boil.
5
Pour in the liquid khar or dissolved banana ash extract, reduce the heat, and cover to simmer until the papaya and dal are thoroughly tender.
6
Mash a few pieces of papaya gently to thicken the broth, adjust salt if needed, and serve warm with steamed rice.
Ingredients
2 cups raw papaya, peeled and cubed
1/2 cup split yellow moong dal, washed
1/4 cup banana leaf ash or prepared liquid khar
2 tablespoons mustard oil
1 teaspoon whole fennel seeds
2 dry red chilies
1 teaspoon grated ginger
Salt to taste
4 cups warm water
*This AI-generated recipe may contain inaccuracies.