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A unique Assamese delicacy made from tender banana stem and black lentils, flavored with 'khar' for a distinct alkaline taste. This rustic, savory dish is a true taste of Assam's traditional cuisine, known for its earthy flavors and digestive properties.
Prepare Ingredients (20 mins)
Pressure Cook the Dal (15 mins)
Sauté Banana Stem (10 mins)
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A unique Assamese delicacy made from tender banana stem and black lentils, flavored with 'khar' for a distinct alkaline taste. This rustic, savory dish is a true taste of Assam's traditional cuisine, known for its earthy flavors and digestive properties.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 171.35 calories per serving with 6.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer (5 mins)
Finish with Khar and Serve
For a non-vegetarian version, add small pieces of fried river fish (like 'borali' or rohu) along with the dal in step 4.
You can use masoor dal (red lentils) for a quicker cooking time, though this will alter the traditional taste and texture.
Add one or two dried red chilies to the hot oil along with the ginger-garlic paste for extra heat.
In many Assamese households, raw papaya is also added along with the banana stem. Add finely chopped raw papaya in step 3 and cook until tender.
The high dietary fiber content from the banana stem promotes regular bowel movements, prevents constipation, and supports a healthy gut microbiome.
Urad dal is a great source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
Banana stem juice is known to be a diuretic, helping to flush out toxins from the body. The alkaline nature of 'khar' is also traditionally believed to cleanse the system.
Banana stems are rich in potassium, a vital mineral that helps to balance sodium levels in the body and maintain healthy blood pressure.
Khar is an alkaline liquid or powder traditionally prepared in Assam by filtering water through the ashes of a sun-dried banana peel. It has a unique, savory flavor and is believed to have digestive properties. Soda khar or baking soda is a common and convenient substitute that mimics its alkaline nature.
Yes, Posola Khar is very healthy. The banana stem is incredibly rich in fiber and potassium, aiding digestion and regulating blood pressure. The urad dal provides plant-based protein, and the use of minimal spices and oil makes it a light and nutritious dish.
One serving of Posola Khar (approximately 275g) contains around 180-220 calories. The exact count can vary based on the amount of oil used and the specific ingredients.
Absolutely. You can cook the soaked dal in a regular pot. It will take longer, about 30-40 minutes, until the dal is soft. Ensure you add enough water to prevent it from drying out.
Peel away the outer layers until you reach the firm, white core. As you slice it into discs, you may see coarse fibers. Pull them out with your finger. After slicing, chop it finely and immediately immerse in water to prevent browning.
A slight bitterness can occur if you overcook the dish after adding the soda khar (or baking soda). It should only be cooked for a minute or two after the khar is added. Using too much khar can also cause this.