Ram Ram Mandali! Let’s Cook Dal-icious Khar Dal!
Namaste and Aadaab to all my wonderful readers! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s close to my heart, and even closer to my pait (stomach)! Today, we’re diving into the smoky, earthy goodness of Dal with Khar, a dish that sings of Assam’s rich culinary heritage.
For my Assamese brothers and sisters, Joi Aai Axom! You know how much this dish means to us.
A Taste of Home: When Do We Eat Khar Dal?
This incredible dish isn’t just for any old Tuesday night. It’s often made during Bohag Bihu (the Assamese New Year) and other festive occasions. It’s a dish that celebrates community, family, and the bountiful gifts of nature. Khar Dal is also a comforting staple during the monsoon season when we crave something warm and nourishing. It’s a taste of home, a hug in a bowl, and a reminder of simpler times.
A Bit of History: Where Did Khar Dal Come From?
The secret ingredient, Khar, is what makes this dal so special. Khar is an alkaline liquid extracted from sun-dried banana peels. Yes, you heard that right! It might sound strange, but trust me, it adds a unique, slightly smoky flavor that’s simply irresistible. Historically, Khar was used as a natural cleaning agent and even in traditional medicine. Its culinary use is a testament to Assamese ingenuity and resourcefulness. This ancient ingredient has been passed down through generations, making Khar Dal a true culinary heirloom.
Let’s Get Cooking!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
- 1 cup Mati Dal (Urad Dal Split, Black Gram Dal)
- 4 cups water
- 1 medium Pyaaz (Onion), finely chopped
- 1-2 Kecha Jolokia (Green Chilies), slit lengthwise (adjust to your spice level)
- 1 inch Aada (Ginger), grated
- 1 teaspoon Haldi (Turmeric Powder)
- 2 tablespoons Tel (Mustard Oil)
- 1 teaspoon Panch Phoron (Five Spice Mix)
- 2 cups Khar (Alkaline liquid extracted from banana peels) (See note below)
- Dhania Patta (Cilantro) for garnish
- Salt to taste
Note on Khar: If you can’t find ready-made Khar, you can make it yourself by burning sun-dried banana peels to ash, soaking the ash in water, and then straining the liquid. This is a labor of love, so feel free to source it online or from specialty stores if needed.
Instructions:
- Wash the Dal: Rinse the mati dal thoroughly under cold water until the water runs clear. This removes any impurities.
- Cook the Dal: In a pot, combine the washed dal, water, haldi, and salt. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the dal is soft and mushy. Stir occasionally to prevent sticking.
- Prepare the Tempering: While the dal is cooking, heat tel in a small pan or tadka pan. Add panch phoron. Let it splutter for a few seconds.
- Add Aromatics: Add the chopped pyaaz, grated aada, and slit kecha jolokia to the pan. Sauté until the pyaaz turns a beautiful golden brown. The aroma should be intoxicating!
- Combine Everything: Pour the tempering into the cooked dal. Gently stir to combine.
- The Magic of Khar: Now, for the star of the show! Add the khar to the dal. Stir well and simmer for another 5-10 minutes, allowing the flavors to meld together beautifully.
- Garnish and Serve: Garnish with fresh dhania patta. Serve hot with rice.
Tips for Best Results:
- Quality Khar is Key: The flavor of your dal will depend heavily on the quality of your khar. Try to source the best you can find.
- Don’t Overcook the Dal: You want the dal to be soft, but not completely disintegrated.
- Adjust the Spice: Kecha jolokia can be quite potent! Start with one and add more if you like it hot.
- Fresh Ingredients: Use fresh ingredients for the best flavor.
Cooking it Your Way:
- Pressure Cooker: For a quicker version, pressure cook the dal with water, haldi, and salt for 3-4 whistles. Then, follow the remaining steps for the tempering and adding khar.
- Slow Cooker/Crockpot: Combine the dal, water, haldi, and salt in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tempering and khar in the last hour of cooking.
- Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
Nutritional Information (Approximate per serving):
- Calories: 250-300
- Protein: 15-20g
- Carbohydrates: 40-50g
- Fat: 10-15g
Serving Suggestions:
Serve this delectable dal hot with steamed rice. It also pairs well with aloo pitika (mashed potatoes) or baigan bharta (smoked eggplant mash). A side of bhindi bhaji (okra stir-fry) would complete the meal perfectly.
Aao, Khao, Khilao! (Come, Eat, and Feed!)
There you have it! My simple, soulful recipe for Dal with Khar. I urge you to try this recipe at home. Share it with your family and friends. Let’s spread the love for this incredible Assamese delicacy!
Until next time, Khana Banao, Khush Raho! (Cook food, stay happy!)
Chef Curry Do’pyaza signing off!