Khar is a traditional Assamese dish that embodies the essence of simplicity and flavor. Its uniqueness lies in its use of khar water, a natural alkaline extract traditionally made by filtering water through the ashes of sun-dried banana peels.Khar is both a cooking technique and a dish, often made with raw papaya or lentils and tempered with earthy spices. It is considered a digestive aid and is usually served as the first course in a traditional Assamese meal.

Ingredients for Khar

• Manshree wood pressed mustard oil – 2 tbsp

• Sun-dried banana peels – 4-5

• Water – 1 cup

• Raw papaya – 1 medium-sized (peeled and diced into cubes)

• Black gram lentils (urad dal) – 2 tbsp

• Fenugreek seeds (Methi) – ¼ tsp

• Nigella seeds (Kalonji) – ¼ tsp

• Cumin seeds (Jeera) – ¼ tsp

• Mustard seeds (Rai/Sarson) – ¼ tsp

• Fennel seeds (Saunf) – ¼ tsp

• Green chilies – 2-3 (slit)

• Turmeric powder – ½ tsp

• Salt – According to taste

Method for Khar

1. Collect sun-dried banana peels and burn them completely to form ash. Ensure the ash is clean and free from impurities.

2. Mix the ash with water in a bowl and let it sit for a few minutes. Then, strain the mixture through a fine cloth or sieve to extract the clear alkaline water. This is your khar water.

3. If traditional khar water is not an option, mix ½ tsp of baking soda in ½ cup of water as a substitute.

4. Dry roast the lentils in a pan over medium heat until golden brown and fragrant. Coarsely grind them and set them aside.

5. In a deep pan, heat mustard oil until it starts to smoke lightly. Reduce the heat.

6. Add fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds to the oil. Let them crackle and release their aroma.

7. Add the diced raw papaya to the pan, followed by turmeric powder and salt. Stir well and sauté for 2-3 minutes.

8. Pour in 2 cups of water and cover the pan. Let the papaya cook until it becomes tender.

9. Once the papaya is cooked, add the prepared khar water and the roasted lentils. Stir well and let the mixture simmer for 5-7 minutes, allowing the flavours to blend

10. Add slit green chillies for a mild heat and mix. Garnish with fresh coriander if desired.

11. Your Khar is ready! Serve the Khar with steamed rice as a starter to your meal.

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