Mati Mahor Khar

Black gram cooked with traditional assamese khar


  • 1 1/2 cups khar water (vineager prepared from sun dried banana peels)
  • 250 grams black lentils, soaked in water overnight
  • 1/2 medium sized onion, finely chopped
  • 6 green chillis
  • 6 pods of garlic
  • 2 teaspoons mustard oil
  • Few Coriander leaves
  • Paach phoran (5 spices)
  • Salt to taste


  1. Wash lentils. Remove skin if required.
  2. Grind green chillis, garlic pods and corinader leaves to paste and keep aside.
  3. Heat oil, splutter paanch phoran and roast garlic paste.
  4. Roast and fry onions till cooked.
  5. Add lentils and fry for some time. Add Khar.
  6. Adjust taste with salt and chillies.
  7. Pressure cook till lentils are soft.
  8. Pour a teaspoon of mustard oil to enhance taste.
  9. Serve Mati Mahor khar hot.
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