Kol Posolar Khar
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Banana Stem and Dal
- b.Peel the tough, fibrous outer layers of the banana stem until you reach the tender white core. Slice the core into thin rounds.
- c.Stack the rounds and chop them finely. Immediately place the chopped stem into a bowl of water with a pinch of turmeric to prevent browning.
- d.Drain the water from the soaked masur dal just before cooking.
- 2
Step 2
- a.Pressure Cook the Base
- b.In a pressure cooker, combine the drained banana stem, masur dal, grated ginger, minced garlic, slit green chilies, turmeric powder, and 1/2 tsp of salt.
- c.Pour in 2.5 cups of water and stir everything together.
- d.Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal and stem are completely soft and mushy.
- 3
Step 3
- a.Finish the Khar
- b.Allow the pressure to release naturally. Open the cooker and use a whisk or a spoon to mash the mixture slightly for a thicker consistency.
- c.Place the cooker back on low heat. Stir in the 2 tbsp of khar and the remaining 1/2 tsp of salt.
- d.In a small bowl, make a smooth, lump-free slurry by mixing the rice flour with 3 tbsp of water. Pour this slurry into the cooker while stirring continuously.
- e.Simmer for 4-5 minutes, allowing the dish to thicken. Avoid boiling it vigorously after adding the khar.
- 4
Step 4
- a.Prepare the Tempering (Phoron)
- b.While the khar simmers, heat the mustard oil in a small tadka pan over medium-high heat until it just begins to smoke.
- c.Reduce the heat to low, add the panch phoron, and let the seeds crackle and become fragrant, which takes about 30-40 seconds.
- 5
Step 5
- a.Combine and Serve
- b.Carefully pour the hot tempering over the simmering khar. Stir well to incorporate the flavors.
- c.Turn off the heat and let the dish rest for a couple of minutes.
- d.Serve Kol Posolar Khar hot with steamed rice for an authentic Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear gloves or oil your hands before chopping the banana stem to prevent them from getting stained.
- 2The amount of khar is a matter of personal preference. If you're new to it, start with 1.5 tbsp and add more if you like the taste.
- 3Do not over-boil the dish after adding khar, as it can sometimes develop a bitter taste.
- 4For the most authentic experience, serve this with Joha rice, a fragrant short-grain rice from Assam.
- 5If you don't have a pressure cooker, you can cook the dal and stem in a covered heavy-bottomed pot, but it will take significantly longer (around 40-50 minutes).
Adapt it for your goals.
Add Vegetables
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.
Different DalDifferent Dal
While masur dal is traditional, you can also use matir dal (split black gram) for a creamier and earthier version of the dish.
Non VegetarianNon-Vegetarian
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
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.
Aids in Detoxification
Traditionally, banana stem juice is known for its diuretic properties, which can help flush out toxins from the body and support kidney function.
High in Potassium
Banana stems are rich in potassium, an essential mineral that helps regulate blood pressure, balance fluids in the body, and support nerve function.
Frequently asked questions
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.