Khar-tastic! A Taste of Assam in Your Kitchen, Boss!
Namaste doston! Aadaab! Kem chho? Chef Curry Do’pyaza here, back in your kitchens with a dish that’s as unique as it is delicious: Khar!
For my Assamese friends out there, Joi Aai Axom! You know Khar is more than just food; it’s a feeling, a memory, a taste of home.
When Do We Khar-ry On?
Khar isn’t just for any day, you know. It’s special! Think Bihu celebrations, family gatherings, or even a quiet Sunday lunch when you crave something truly comforting. It’s a dish that connects us to our roots, especially during the Rongali Bihu (Bohag Bihu) festivities. It’s a celebration of spring and new beginnings, and Khar fits right in with its earthy, unique flavor.
A Little Khar-ma (History, That Is!)
Khar gets its name from the main ingredient: Kola Khar. This alkaline liquid is traditionally made from sun-dried banana peels, which are then burned to ashes and filtered with water. It sounds a bit strange, I know, but trust me, the result is magical! This method has been passed down through generations, making Khar a true testament to Assamese culinary heritage.
Let’s Get Cooking! (Preparation Time: 15 minutes, Cooking Time: 30 minutes)
This recipe uses the more accessible and convenient bottled Khar available in stores. Don’t worry, it still packs the same authentic punch!
Ingredients: The Khar-acters in Our Story
- 250g Mati Maah (Black Lentils), soaked overnight
- 2 medium sized potatoes, peeled and cubed
- 1 medium sized raw papaya, peeled, seeded and cubed
- 1 large onion, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to your spice level, my friend!)
- 1 inch Adrak (Ginger), grated
- 1 teaspoon Haldi (Turmeric) powder
- 2 tablespoons bottled Khar
- 2 tablespoons Sarson ka Tel (Mustard Oil)
- Dhania (Coriander) leaves, chopped for garnish
- Salt to taste
Instructions: Khar-fully Does It!
- Heat Things Up: In a kadhai or heavy-bottomed pot, heat the sarson ka tel over medium heat. The aroma of mustard oil is the perfect start to this flavorful journey.
- Sizzle and Sauté: Add the chopped onion and green chilies. Sauté until the onions turn a beautiful golden brown. Don’t rush this step; it’s the foundation of the flavor!
- Ginger Zing: Add the grated adrak and sauté for another minute until you can smell its fragrant aroma.
- Spice it Right: Add the haldi powder and sauté for 30 seconds. Be careful not to burn the spices!
- Lentil Love: Add the soaked and drained mati maah to the pot. Sauté for a few minutes, allowing the lentils to get nicely coated with the spices.
- Veggie Venture: Add the cubed potatoes and papaya. Mix well with the lentils and spices.
- Khar Power: Now for the star of the show! Pour in the bottled Khar. Mix well, ensuring everything is nicely coated.
- Water Works: Add about 2 cups of water, enough to cover the lentils and vegetables. Bring the mixture to a boil.
- Simmer Down: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
- Salt Sensations: Season with salt to taste. Remember, Khar has a slightly salty taste, so add salt cautiously.
- Garnish Glamour: Garnish with freshly chopped dhania leaves.
Tips for Khar-tastic Results!
- Soak the Lentils: Soaking the mati maah overnight is crucial for even cooking and a creamy texture.
- Adjust the Spice: Feel free to adjust the number of green chilies according to your spice preference.
- Taste and Adjust: Taste the Khar towards the end of cooking and adjust the seasoning as needed.
- Don’t Overcook: Overcooked vegetables will turn mushy, so keep an eye on the cooking time.
Khar-ious Cooking Methods!
- Gas Stove: Follow the recipe as described above for a traditional cooking experience.
- Pressure Cooker: Reduce the cooking time by pressure cooking the lentils and vegetables for 2-3 whistles. Be careful not to overcook!
- Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This is perfect for a hands-off cooking experience.
- Induction Stove: Works perfectly fine, just adjust the heat settings as needed.
Nutritional Information (Approximate, per serving):
- Calories: 250-300
- Protein: 15-20g
- Carbohydrates: 40-45g
- Fat: 8-10g
Khar is a good source of protein, fiber, and essential nutrients.
Serving Suggestions: Khar-ry On!
- Serve hot with steamed rice for a classic Assamese meal.
- Pair it with a side of mashed potatoes or aloo pitika for extra comfort.
- Enjoy it as a hearty soup on a cold day.
Now, it’s your turn, mere bhaiyon aur beheno! Go ahead, try this recipe at home. Share this amazing dish with your friends and family. Let them experience the magic of Assam, one delicious bite at a time!