Paleng Xaakor Khar

Assamese cuisine made from dried banana peels and spinach


  • 3 cups Spinach, finely chopped
  • 1 teaspoon Koda Khar (obtained by burning sun dried banana peel or baking soda as substitute)
  • 4 tablespoons Tur dal, soaked for half hour
  • 1 tablespoon Oil
  • 3 cloves, Garlic
  • 3 Green Chilly
  • Salt-to taste


  1. Heat oil. Stir fry garlic and green chillies.
  2. Add soaked dal and spinach. Cook till spinach is cooked.
  3. Add Khar, salt and little water.
  4. Cook covered till dal is soft and gravy consistency.
  5. Serve Paleng Xaakor Khar hot along with rice.

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