Mati Mahor Khar
Black gram cooked with traditional assamese khar » Black gram cooked with traditional assamese khar
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Cooking tools:
- Pressure cooker
- Blender
- Kitchen scale
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 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
