Khar Soup

Khar Soup is a traditional Assamese dish known for its unique flavor derived from the key ingredient, alkaline water from the ashes of the sapindus tree. This nutritious soup is both comforting and packed with health benefits, making it a perfect addition to any meal.

Ingredients

• Water - 500 ml
• Raw papaya - 100 grams, peeled and diced
• Toor dal (split pigeon peas) - 50 grams
• Khar (alkaline water from the ashes of the sapindus tree) - 2 tablespoons
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Mustard oil - 1 tablespoon
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Rinse the toor dal thoroughly and soak it in water for 15 minutes.
2. In a pot, bring 500 ml of water to a boil and add the soaked toor dal.
3. Cook the dal on medium heat for about 15 minutes, or until it becomes soft.
4. Add the diced raw papaya, turmeric powder, and salt to the pot, and continue to cook for another 10 minutes until the papaya is tender.
5. Once the vegetables are cooked, stir in the khar and green chili, and let it simmer for an additional 5 minutes.
6. In a separate small pan, heat the mustard oil until it is hot but not smoking. Pour the hot oil over the soup for added flavor.
7. Garnish with fresh coriander leaves and serve hot.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains antioxidants from raw papaya, promoting overall health.

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