Koldil Khar
Koldil Khar is a quintessential Assamese dish, celebrated for its unique earthy and savory flavor profile. This traditional delicacy features tender banana flower (koldil) and black gram lentils (matimah) cooked in an alkaline solution called 'khar', which lends the dish its distinctive taste and digestive properties. Served as the first course in a classic Assamese meal, it's a comforting and nutritious dish best enjoyed with steamed rice.
For 4 servings
Prepare the Banana Flower
- Grease your hands and knife with mustard oil to prevent staining from the banana flower's sap.
- Remove the tough, outer purple bracts (petals). Discard the inedible florets attached to them.
- Continue removing layers until you reach the tender, pale yellow inner core.
- Finely chop the tender core. Immediately place the chopped flower in a bowl of water to prevent browning.
- In a pot, bring 2 cups of water to a boil. Add the drained chopped banana flower and cook for 7-10 minutes until tender. Drain and set aside.
Cook the Lentils
- Drain the soaked Urad Dal.
- In a pressure cooker, combine the dal, 2 cups of fresh water, and the turmeric powder.
- Pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the lentils are completely soft and mushy.
- Allow the pressure to release naturally. Open the cooker and gently mash the lentils with the back of a spoon.
Prepare the Tempering (Tadka)
- Heat mustard oil in a heavy-bottomed pan (kadai) over medium heat until it is slightly smoking.
- Reduce the heat and add the panch phoron. Let the spices splutter for about 30 seconds.
- Add the slit green chillies, ginger paste, and garlic paste. Sauté for 1 minute until the raw aroma disappears.
Combine and Simmer
- Add the boiled and drained banana flower to the pan. Sauté for 2-3 minutes, mixing it well with the spices.
- Pour the cooked, mashed lentils into the pan. Stir to combine everything.
- Add the khar and salt. Mix well and bring the mixture to a gentle simmer.
- Cover and cook on low heat for 5-7 minutes to allow the flavors to meld together.
Thicken and Serve
- In a small bowl, whisk the rice flour with 3 tablespoons of water to create a smooth, lump-free slurry.
- Slowly pour the rice flour slurry into the simmering dal, stirring continuously to prevent lumps from forming.
- Cook for another 2-3 minutes until the gravy thickens to your desired consistency.
- Turn off the heat. Let it rest for a few minutes before serving.
- Serve Koldil Khar hot with a plate of steamed white rice (Joha rice is traditional).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always oil your hands and cutting surfaces before handling banana flower to avoid stubborn black stains.
- 2For an authentic flavor, do not skip the mustard oil and panch phoron.
- 3Khar has a strong, unique taste. If you're new to it, start with a smaller amount and add more after tasting.
- 4The rice flour slurry is optional. If you prefer a thinner consistency, you can omit it.
- 5Traditionally, Koldil Khar is the first dish served in an Assamese thali as it is believed to cleanse the palate.
Adapt it for your goals.
Ingredient Swap
Replace banana flower with grated raw papaya (Omita Khar) for a different but equally traditional version of the dish.
Non VegetarianNon-Vegetarian
For a non-vegetarian twist, add a fried fish head (masor mur) along with the banana flower and let it simmer with the lentils.
Lentil VariationLentil Variation
While Urad Dal is traditional, you can also make this dish with Masoor Dal (red lentils) for a quicker cooking time and a slightly different texture.
Why this is on our healthy list.
Aids Digestion
The alkaline nature of 'khar' is traditionally believed to cleanse the gut and improve digestion, making this dish a great start to a meal.
Rich in Fiber
Both banana flower and urad dal are excellent sources of dietary fiber, which promotes regular bowel movements, helps control blood sugar levels, and contributes to a feeling of fullness.
Good Source of Plant-Based Protein
Urad dal provides a significant amount of protein, which is essential for muscle repair, immune function, and overall body maintenance, making it a great option for vegetarians and vegans.
Packed with Minerals
Banana flower is a natural source of essential minerals like potassium, iron, and magnesium, which are vital for heart health, blood production, and nerve function.
Frequently asked questions
Khar is a unique alkaline liquid prepared by filtering water through the ashes of sun-dried banana peels. It's the soul of this dish and has no direct substitute. However, in a pinch, you can use a tiny pinch (less than 1/8 tsp) of baking soda dissolved in water, but be aware that this will not replicate the authentic flavor.