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A unique and traditional Assamese delicacy made from the tender core of the banana stem. This savory dish gets its distinct alkaline flavor from 'khar' and is gently spiced, offering a true taste of Assam's culinary heritage.
Prepare Banana Stem and Dal
Pressure Cook the Base
Finish the Khar
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A unique and traditional Assamese delicacy made from the tender core of the banana stem. This savory dish gets its distinct alkaline flavor from 'khar' and is gently spiced, offering a true taste of Assam's culinary heritage.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 174.51 calories per serving with 6.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Phoron)
Combine and Serve
You can add diced raw papaya (omita) along with the banana stem for a different texture and flavor. This is a very common variation in Assamese households.
While masur dal is traditional, you can also use matir dal (split black gram) for a creamier and earthier version of the dish.
For a non-vegetarian twist, add a fried fish head (Maasor Mur) to the pressure cooker along with the dal and banana stem. It adds immense flavor.
The banana stem is an excellent source of insoluble and soluble fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
Masur dal (red lentils) provides a significant amount of protein, making this dish a great option for vegetarians and vegans to meet their daily protein needs.
Traditionally, banana stem juice is known for its diuretic properties, which can help flush out toxins from the body and support kidney function.
Banana stems are rich in potassium, an essential mineral that helps regulate blood pressure, balance fluids in the body, and support nerve function.
Khar is a unique alkaline liquid traditionally made by filtering water through the ashes of sun-dried banana peels. It has a distinct taste and is central to Assamese cuisine. There is no direct substitute, but in a pinch, you can use a tiny pinch (less than 1/8 tsp) of baking soda dissolved in water. However, this will not replicate the authentic flavor.
Start by peeling off the hard, discolored outer layers. As you peel, you'll find fibrous threads. Keep peeling until you reach the solid, tender, whitish core. Slice this core into rounds and remove any remaining fibers that pull away easily before chopping.
Yes, it is very healthy. The banana stem is incredibly rich in dietary fiber and potassium, which is great for digestion and blood pressure. The masur dal provides plant-based protein, and the use of minimal spices and oil makes it a light and nutritious dish.
One serving of Kol Posolar Khar contains approximately 185 calories, making it a light yet filling main course option.
Bitterness can occur if the dish is boiled for too long or on very high heat after the khar has been added. Always simmer gently for just a few minutes to let the flavors meld without developing bitterness.
Absolutely. You can cook the banana stem and dal in a heavy-bottomed pot with a lid. It will take longer, around 40-50 minutes, for the ingredients to become completely soft. You may need to add a little extra water during the cooking process.