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A unique and traditional Assamese dish made from tender banana stem and an alkaline extract called khar. It's a savory, earthy curry with a distinct flavor, often enjoyed with steamed rice.
For 4 servings
Prepare the Banana Stem & Dal
Cook the Dal
Prepare the Tempering (Tadka)
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A unique and traditional Assamese dish made from tender banana stem and an alkaline extract called khar. It's a savory, earthy curry with a distinct flavor, often enjoyed with steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 85.63 calories per serving with 0.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Banana Stem
Combine and Simmer
Add Khar and Finish
Serve
A popular variation involves adding a fried fish head (especially Rohu fish) along with the banana stem. Mash the head slightly into the curry for a richer flavor.
While masur dal is common, you can also make this dish with 'matir dal' (split black gram) for a more earthy and traditional taste.
Add diced raw papaya or bottle gourd along with the banana stem for extra texture and nutrients. Adjust cooking time accordingly.
Banana stem is packed with dietary fiber, which aids in digestion, promotes regular bowel movements, and helps in maintaining a healthy gut.
The diuretic properties of banana stem help in flushing out toxins from the body and can be beneficial for urinary tract health.
Masur dal (red lentils) is a great source of plant-based protein and essential amino acids, making this dish beneficial for muscle repair and overall body function.
The alkaline nature of 'khar' is traditionally believed to soothe the stomach by neutralizing excess acid, making it a comforting meal.
Khar is a unique alkaline liquid traditionally prepared in Assam by filtering water through the ashes of sun-dried banana peels. It gives the dish its distinct flavor and digestive properties. While baking soda is a common substitute, the dish isn't truly 'khar' without the alkaline element. You can omit it, but it will taste more like a regular dal with banana stem.
One serving of Kol Posola Khar (approximately 1 cup or 230g) contains an estimated 160-180 calories. The exact count can vary based on the amount of oil used and serving size.
Yes, it is a very healthy dish. The banana stem is incredibly rich in fiber and potassium, aiding digestion and blood pressure management. The masur dal provides plant-based protein, and the use of minimal spices and oil makes it a light and nutritious meal.
Start by peeling off the tough, fibrous outer layers until you reach the solid, whitish inner core. Slice the core into thin roundels. As you slice, a thread-like fiber will emerge; hook it with your finger and pull it out from each slice. Then, chop the de-threaded slices and soak them immediately in water to prevent browning.
Absolutely. While red lentils (masur dal) are commonly used for their quick cooking time and creamy texture, you can also use split black gram (matir dal) for a more traditional flavor or yellow lentils (moong dal) for a lighter version.