Authentic Assamese Khar with Warm Steamed Sticky Rice
Experience the unique earthy flavors of Assam with this traditional raw papaya khar, wonderfully balanced with pulse-infused mustard oil and warm sticky rice.
55min
Total Time
4
Servings
Assamese
Cuisine
Recipe
1
Boil the washed moong dal in two cups of water until soft and fully cooked.
2
Add the diced raw papaya and salt to the cooked dal, simmering until the papaya turns tender.
3
Pour in the khar extract, stirring continuously, and let the mixture simmer for another five minutes.
4
In a separate small pan, heat the mustard oil until smoking, then temper with crushed garlic and dried red chili.
5
Pour the hot tempering over the bubbling khar, mix well, and serve piping hot alongside warm steamed sticky rice.
Ingredients
1 cup raw papaya, peeled and diced
2 tablespoons raw banana skin khar extract (or 1 tsp baking soda as substitute)
1/2 cup split yellow moong dal, washed
2 tablespoons mustard oil
2 cloves garlic, crushed
1 dried red chili
Salt to taste
4 cups warm steamed sticky rice for serving
*This AI-generated recipe may contain inaccuracies.