A traditional meal in Assam starts with a khar (alkali or soda bicarbonate) which remains unknown to most of the Indians. The cuisine of Assam/North East is different from that of the other parts of the country in a sense that it is very light, uses minimum spices. Khar is one of the delicacies that people in Assam relish.
Ingredients:
1. Black gram dal (1/2 cup)
2. Peeled Raw papaya (ideal quantity 4 pcs)
3. Peeled Bottle gourd (ideal quantity 4 pcs)
4. Onion - 2 tbsp
5. Ginger garlic paste 1tsp each
6. Soda bicarbonate - 1tsp
7. Turmeric powder 1/2 tsp
8. Coriander powder 1/2 tsp
9. Dry red chilli - 1or 2 pcs
10. Bay leaf - 2pcs
12. salt to taste
13. coriander & mint leaves for garnishing
14. Mustard oil for tempering
15. Panch phuron 1/2 tsp
Procedure:
1. Soak the dal overnight. Next morning wash them properly and strain.
2. Cut the papaya and bottle gourd into medium sized cubes
3. Pressure cook the same along with the dal with sufficient amount of water up to 2-3 whistles.
4. Once the dal and vegetables are cooked, heat mustard oil (3-4 tsp) in a deep pan .
5. Now add the panch phuron, bay leaves and dry red chillies and allow them to crackle.
6. Add thinly sliced onions into it and stir them until the onions get soft and light brown.
7. Now add the ginger garlic paste, turmeric powder , salt, coriander powder and give them a nice mix for about a min or so.
8. Time to add the pressure cooked dal and the veggies into it, stir and bring them to boil.
9. Add soda bicarbonate and stir well. The colour of the dal will change immediately to brownish black after adding the soda.
Allow the dal to boil for another 3-4 minutes and then put the gas off.
10.Transfer the dal to a bowl and garnish with chopped coriander and mint leaves and serve hot.
Ingredients:
1. Black gram dal (1/2 cup)
2. Peeled Raw papaya (ideal quantity 4 pcs)
3. Peeled Bottle gourd (ideal quantity 4 pcs)
4. Onion - 2 tbsp
5. Ginger garlic paste 1tsp each
6. Soda bicarbonate - 1tsp
7. Turmeric powder 1/2 tsp
8. Coriander powder 1/2 tsp
9. Dry red chilli - 1or 2 pcs
10. Bay leaf - 2pcs
12. salt to taste
13. coriander & mint leaves for garnishing
14. Mustard oil for tempering
15. Panch phuron 1/2 tsp
Procedure:
1. Soak the dal overnight. Next morning wash them properly and strain.
2. Cut the papaya and bottle gourd into medium sized cubes
3. Pressure cook the same along with the dal with sufficient amount of water up to 2-3 whistles.
4. Once the dal and vegetables are cooked, heat mustard oil (3-4 tsp) in a deep pan .
5. Now add the panch phuron, bay leaves and dry red chillies and allow them to crackle.
6. Add thinly sliced onions into it and stir them until the onions get soft and light brown.
7. Now add the ginger garlic paste, turmeric powder , salt, coriander powder and give them a nice mix for about a min or so.
8. Time to add the pressure cooked dal and the veggies into it, stir and bring them to boil.
9. Add soda bicarbonate and stir well. The colour of the dal will change immediately to brownish black after adding the soda.
Allow the dal to boil for another 3-4 minutes and then put the gas off.
10.Transfer the dal to a bowl and garnish with chopped coriander and mint leaves and serve hot.
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