Posola Khar
A unique Assamese delicacy made from tender banana stem and black lentils, flavored with 'khar' for a distinct alkaline taste. This rustic, savory dish is a true taste of Assam's traditional cuisine, known for its earthy flavors and digestive properties.
For 4 servings
Prepare Ingredients (20 mins)
- Wash the urad dal thoroughly and soak it in water for at least 30 minutes.
- Peel the tough, fibrous outer layers of the banana stem until you reach the tender, white inner core. Slice the core into thin discs.
- Stack the discs and chop them finely. Immediately place the chopped stem in a bowl of water with a pinch of salt or a splash of buttermilk to prevent oxidation and browning.
- Peel and coarsely grind the ginger and garlic together to make a paste.
Pressure Cook the Dal (15 mins)
- Drain the soaked dal. Transfer it to a pressure cooker.
- Add 1.5 cups of water, the turmeric powder, and half of the salt (0.5 tsp).
- Secure the lid and pressure cook on medium heat for 2-3 whistles, or until the dal is soft but still holds its shape. Let the pressure release naturally.
Sauté Banana Stem (10 mins)
- Heat the mustard oil in a heavy-bottomed pan (kadai) over medium-high heat until it is fragrant and just starts to smoke lightly.
- Reduce the heat to medium, add the ginger-garlic paste and slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
- Thoroughly drain the chopped banana stem and add it to the pan. Sauté for 7-8 minutes, stirring occasionally, until it softens and becomes translucent.
Combine and Simmer (5 mins)
- Add the cooked dal to the pan with the sautéed banana stem. Mix gently to combine.
- Add the remaining salt and up to 1 cup of water, depending on your desired consistency. The dish should be semi-dry, not watery.
- Bring the mixture to a gentle simmer and cook for 2-3 minutes for the flavors to meld.
Finish with Khar and Serve
- Reduce the heat to low. Sprinkle the soda khar evenly over the dish. You will notice a slight fizzing action.
- Stir gently to incorporate the khar. Cover and cook for just 2 more minutes. Do not overcook at this stage.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice for an authentic Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the innermost, tender part of the banana stem for the best texture. Discard any tough, fibrous outer layers.
- 2Soaking the chopped banana stem in acidic water (with lemon juice or buttermilk) or salted water is crucial to prevent it from turning brown.
- 3For the most authentic flavor, do not substitute mustard oil. Heating it properly before adding other ingredients removes its raw pungency.
- 4Do not overcook the dish after adding the 'khar' as it can develop a slightly bitter taste.
- 5The consistency should be thick and semi-dry, where the dal coats the banana stem pieces. Adjust water accordingly.
Adapt it for your goals.
With Fish
For a non-vegetarian version, add small pieces of fried river fish (like 'borali' or rohu) along with the dal in step 4.
Different LentilDifferent Lentil
You can use masoor dal (red lentils) for a quicker cooking time, though this will alter the traditional taste and texture.
Spicier VersionSpicier Version
Add one or two dried red chilies to the hot oil along with the ginger-garlic paste for extra heat.
With PapayaWith Papaya
In many Assamese households, raw papaya is also added along with the banana stem. Add finely chopped raw papaya in step 3 and cook until tender.
Why this is on our healthy list.
Excellent for Digestive Health
The high dietary fiber content from the banana stem promotes regular bowel movements, prevents constipation, and supports a healthy gut microbiome.
Rich in Plant-Based Protein
Urad dal is a great source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
Natural Detoxifier
Banana stem juice is known to be a diuretic, helping to flush out toxins from the body. The alkaline nature of 'khar' is also traditionally believed to cleanse the system.
Good for Blood Pressure
Banana stems are rich in potassium, a vital mineral that helps to balance sodium levels in the body and maintain healthy blood pressure.
Frequently asked questions
Khar is an alkaline liquid or powder traditionally prepared in Assam by filtering water through the ashes of a sun-dried banana peel. It has a unique, savory flavor and is believed to have digestive properties. Soda khar or baking soda is a common and convenient substitute that mimics its alkaline nature.