Assamese cuisine
Khar
A uniquely Assamese dish made with raw papaya, lentils and the alkaline filtrate of sun-dried banana peel ash — earthy, subtle and finished with a mustard oil drizzle.
Why cold press mustard oil?
Khar has a delicate alkaline flavour that needs an oil with enough personality to complement it without overpowering. Cold-press mustard oil's grassy, slightly bitter notes are a natural match.
Ingredients
- 1 cup raw papaya, peeled and cubed
- ½ cup masoor dal
- 2 tbsp Dune Aura Cold-Press Mustard Oil
- 3 tbsp khar (alkaline filtrate from banana peel ash) or ½ tsp baking soda as substitute
- 1 tsp ginger, grated
- 2 green chillies, slit
- ½ tsp turmeric
- Salt to taste
Step-by-step method
- 1
Pressure cook masoor dal with turmeric for 2 whistles. Set aside.
- 2
Heat 1 tbsp mustard oil in a pan. Add ginger and green chillies. Sauté 1 minute.
- 3
Add raw papaya. Stir well. Cover and cook 8 minutes until slightly tender.
- 4
Add cooked dal and khar (or baking soda). Mix gently.
- 5
Simmer 10 minutes on low heat. The khar will give the dish a slightly slimy, silky texture.
- 6
Finish with a drizzle of raw cold-press mustard oil.
- 7
Serve as the first course with steamed rice — traditionally eaten before the main meal.
Pro tip
Khar is traditionally the first dish served at an Assamese meal — it is believed to aid digestion.
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