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An authentic Assamese delicacy featuring the unique taste of banana blossom (kol dil) cooked in a traditional alkaline base called 'khar'. This dish has a distinctive bitter-savory flavor profile, offering a true taste of Assam's heritage cuisine, best enjoyed with steamed rice.
For 4 servings
Prepare the Banana Blossom
Cook the Blossom and Dal
Prepare the Tempering (Tadka)
An authentic Assamese delicacy featuring the unique taste of banana blossom (kol dil) cooked in a traditional alkaline base called 'khar'. This dish has a distinctive bitter-savory flavor profile, offering a true taste of Assam's heritage cuisine, best enjoyed with steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 146.49 calories per serving with 4.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Add Khar and Thicken
Serve
Add one small, finely diced potato along with the banana blossom and dal during the boiling stage for extra texture and body.
For a more traditional and earthier flavor, you can substitute masoor dal with Matir Dal (split black gram).
Some regional variations omit the lentils entirely to focus purely on the flavor and texture of the banana blossom.
For a non-vegetarian version, a fried and crumbled fish head (rohu or katla) can be added along with the tempering for a rich, savory flavor.
The alkaline nature of 'khar' is traditionally believed to cleanse the digestive system, while the high fiber from banana blossom promotes regular bowel movements and gut health.
Banana blossoms are an excellent source of both soluble and insoluble dietary fiber, which helps in maintaining gut health, controlling blood sugar levels, and promoting a feeling of fullness.
The inclusion of masoor dal provides a good amount of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
Banana blossoms contain essential minerals like potassium, iron, and magnesium, which are vital for maintaining heart health, improving hemoglobin levels, and supporting nerve function.
Khar is a unique alkaline ingredient from Assam, traditionally made by filtering water through the ashes of sun-dried banana peels. It gives the dish its signature flavor. The most common and accessible substitute is baking soda (sodium bicarbonate), but use it sparingly (about half the amount of khar) to avoid a soapy taste.
Yes, it is a very healthy dish. It's rich in dietary fiber from the banana blossom, provides plant-based protein from lentils, and is low in fat and calories. The traditional belief is that khar aids digestion.
One serving of Tita Phoolor Khar contains approximately 150-180 calories, making it a light and nutritious option. The exact count can vary based on the amount of oil used.
The bitterness comes from the banana blossom. To minimize it, ensure you remove all tough outer layers, use only the tender core, and soak it properly in turmeric water for at least 15-20 minutes before cooking. Unfortunately, it's difficult to reduce bitterness after the dish is cooked.
Leftover Tita Phoolor Khar can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan over low heat, adding a splash of water if it has become too thick.
Absolutely. The rice flour is primarily a thickening agent. If you omit it, the dish will have a slightly looser consistency. You can also mash a bit more of the cooked dal and blossom to naturally thicken the dish.
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