

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Aromatic Murgir Manxor Jhol with rice and aloo pitika – homestyle comfort, energy-giving!

A light and soulful chicken curry from Assam, made with tender chicken and potatoes in a thin, flavorful gravy. This homestyle dish, fragrant with simple spices and mustard oil, is pure comfort food enjoyed with steamed rice.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A comforting Assamese-style mashed potato, infused with the pungent kick of raw mustard oil, sharp onions, and fresh chilies. This simple side dish comes together in minutes and is the perfect accompaniment to a plate of hot rice and dal.
Serving size: 1 cup

A unique Assamese delicacy featuring raw papaya cooked with an alkaline base called 'khar'. This simple, rustic dish has a distinct savory flavor and is traditionally enjoyed with steamed rice. A comforting and digestive-friendly meal.


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Aromatic Murgir Manxor Jhol with rice and aloo pitika – homestyle comfort, energy-giving!
This assamese dish is perfect for dinner. With 1095.22 calories and 59.5g of protein per serving, it's a nutritious choice for your meal plan.
Marinate Chicken & Fry Potatoes
Sauté Aromatics
Cook Masala & Sear Chicken
Simmer the Curry
Finish and Serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Boil the Potatoes
Peel and Mash
Add Aromatics and Seasoning
Combine and Serve
Serving size: 0.75 cup
In a medium pot or kadai, combine the cubed raw papaya, rinsed masoor dal, baking soda, salt, and 2 cups of water. Stir everything together.
Place the pot over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes. Cook until the papaya is fork-tender and the dal is completely cooked and mushy.
Uncover the pot and use the back of a spoon or a masher to gently break down some of the papaya cubes. The goal is a semi-pulpy, thick consistency, not a smooth paste. If there's excess water, cook uncovered for another 2-3 minutes to evaporate it.
While the papaya mixture thickens, prepare the tempering (tadka). Heat mustard oil in a small tadka pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds.
Add the grated ginger and slit green chilies to the hot oil. Sauté for 30-45 seconds until the raw smell of ginger disappears and it becomes fragrant.
Immediately and carefully pour the hot tempering over the cooked papaya mixture in the pot. Stir well to incorporate the flavors. Let it simmer on low heat for 2 more minutes.
Turn off the heat. Let the Omita Khar rest for 5 minutes before serving. Serve hot as a side dish with steamed rice and dal.