Tita Phoolor Khar
An authentic Assamese delicacy featuring the unique taste of banana blossom (kol dil) cooked in a traditional alkaline base called 'khar'. This dish has a distinctive bitter-savory flavor profile, offering a true taste of Assam's heritage cuisine, best enjoyed with steamed rice.
For 4 servings
Prepare the Banana Blossom
- Grease your hands and knife with mustard oil to prevent staining from the sap.
- Remove the tough, outer purple layers of the banana blossom until you reach the pale, tender core.
- Finely chop the tender core and immediately place it in a bowl of water with a pinch of turmeric powder.
- Let it soak for 15-20 minutes to reduce bitterness and prevent discoloration. Drain thoroughly before use.
Cook the Blossom and Dal
- In a pressure cooker or a heavy-bottomed pot, combine the drained banana blossom, rinsed masoor dal, 1/4 tsp of the turmeric powder, and salt.
- Add 2 cups of water and mix well.
- Pressure cook for 2 whistles on medium heat, or boil in the pot for 15-20 minutes, until both the blossom and dal are completely soft and mushy.
- Once cooked, gently mash the mixture with the back of a spoon to break down the ingredients slightly.
Prepare the Tempering (Tadka)
- Heat the mustard oil in a separate pan (kadhai) over medium-high heat until it is fragrant and just begins to smoke.
- Lower the heat and add the ginger paste, garlic paste, and slit green chilies.
- Sauté for about 30-40 seconds until the raw smell disappears and the paste is aromatic.
Combine and Simmer
- Carefully pour the tempering over the cooked blossom and dal mixture. Stir everything together.
- Add the remaining 1/4 tsp of turmeric powder and mix well.
- Let the dish simmer on low heat for 5-7 minutes, allowing the flavors to meld together beautifully.
Add Khar and Thicken
- In a small bowl, dissolve the Kola Khar (or baking soda) in 2 tbsp of water and add it to the pot. Stir well and cook for 2 more minutes.
- In another small bowl, make a smooth slurry by mixing the rice flour with 3-4 tbsp of water, ensuring there are no lumps.
- Pour the rice flour slurry into the pot while stirring continuously. Cook for another 2-3 minutes until the dish thickens to a semi-dry consistency.
Serve
- Check for seasoning and adjust salt if necessary.
- Turn off the heat. Serve the Tita Phoolor Khar hot with a side of plain steamed rice (gorom bhaat).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Greasing your hands and knife with oil before chopping the banana blossom is essential to prevent the sap from staining them black.
- 2For the most authentic taste, use Kola Khar. If you use baking soda, be careful not to add too much as it can impart a soapy taste.
- 3Don't skip soaking the chopped blossom in turmeric water; it's a crucial step to reduce bitterness and prevent discoloration.
- 4Slightly mashing the cooked dal and blossom creates a more cohesive and traditional texture for the dish.
- 5This dish has a subtle, unique flavor profile. Avoid overpowering it with additional spices not mentioned in the recipe.
Adapt it for your goals.
With Potatoes
Add one small, finely diced potato along with the banana blossom and dal during the boiling stage for extra texture and body.
Different LentilsDifferent Lentils
For a more traditional and earthier flavor, you can substitute masoor dal with Matir Dal (split black gram).
No Lentil VersionNo Lentil Version
Some regional variations omit the lentils entirely to focus purely on the flavor and texture of the banana blossom.
With Fish HeadWith Fish Head
For a non-vegetarian version, a fried and crumbled fish head (rohu or katla) can be added along with the tempering for a rich, savory flavor.
Why this is on our healthy list.
Aids Digestion
The alkaline nature of 'khar' is traditionally believed to cleanse the digestive system, while the high fiber from banana blossom promotes regular bowel movements and gut health.
Rich in Fiber
Banana blossoms are an excellent source of both soluble and insoluble dietary fiber, which helps in maintaining gut health, controlling blood sugar levels, and promoting a feeling of fullness.
Good Source of Plant-Based Protein
The inclusion of masoor dal provides a good amount of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
Packed with Minerals
Banana blossoms contain essential minerals like potassium, iron, and magnesium, which are vital for maintaining heart health, improving hemoglobin levels, and supporting nerve function.
Frequently asked questions
Khar is a unique alkaline ingredient from Assam, traditionally made by filtering water through the ashes of sun-dried banana peels. It gives the dish its signature flavor. The most common and accessible substitute is baking soda (sodium bicarbonate), but use it sparingly (about half the amount of khar) to avoid a soapy taste.