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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.
For 4 servings
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.
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 164.68 calories per serving with 3.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
Add a handful of chopped bottle gourd (lauki) or a small cubed potato along with the papaya for added texture and flavor.
You can substitute masoor dal with yellow moong dal for a slightly different taste and creamier texture.
While not traditional, a sprinkle of freshly chopped coriander leaves can be added at the end for a fresh aroma.
For a spicier version, add a pinch of red chili powder along with the salt or increase the number of green chilies in the tempering.
Raw papaya contains the enzyme papain, which helps break down proteins and promotes healthy digestion, preventing bloating and constipation.
Both raw papaya and masoor dal are excellent sources of dietary fiber, which supports gut health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Masoor dal (red lentils) provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Ingredients like ginger and mustard oil contain compounds that have natural anti-inflammatory effects, which can help reduce inflammation in the body.
Khar is a unique alkaline liquid prepared by filtering water through the ashes of sun-dried banana peels or trunks. It has a distinct flavor and is believed to have digestive properties. Since it's not easily available everywhere, baking soda (soda khar) is a common and effective substitute used in this recipe.
Yes, Omita Khar is very healthy. Raw papaya is rich in enzymes like papain which aid digestion, and it's packed with fiber and vitamins. The use of masoor dal adds plant-based protein, and the dish is cooked with minimal oil and spices, making it light and nutritious.
One serving of Omita Khar (approximately 175g or 3/4 cup) contains around 160-170 calories, making it a low-calorie side dish.
Absolutely. You can pressure cook the papaya, dal, water, salt, and baking soda for 2-3 whistles on medium heat. Once the pressure releases, mash it slightly and then add the tempering as instructed.
Store any leftover Omita Khar in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Traditionally, an Assamese meal starts with Khar. It is best served as the first course alongside a plate of hot steamed rice (bhaat) and a simple dal (masoor dalir dail).