Khar
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Khar is a majestic, delicate, and profoundly aromatic Assamese culinary classic celebrated for its unique alkaline preparation and digestive properties. This recipe features raw papaya, lentils, or mustard greens slow-cooked in a shimmering professional-grade broth flavored with 'Kola Khar' (ash extract). Known for its sophisticated simplicity and mandatory presence as the first course in a traditional Assamese meal, it represents the soulful heart of heritage North-East Indian healthy dining. The taste is intensely refreshing and earthy, with the mustard oil providing a unique professional-grade pungent lift. This dish is a mandatory staple for grand celebratory lunches and special wellness menus. Best enjoyed hot from the professional-grade cauldron with steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Using authentic Assamese Kola Khar is mandatory for achieving the traditional professional-grade alkaline results.
- Ensuring the mustard oil is added raw at the end provides the absolute secret to achieved a professional-grade pungent aroma.
- The addition of raw papaya provide the essential professional-grade digestive lift found in heritage recipes.
- Always serve as the first course specifically to ensure the professional-grade cleansing effect on the palate.
Nutritional Information(Per 1 small bowl (100ml))
80 kcal
3g
4g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.