Assamese Paleng Xaak Bud Dal Khar Recipe For World Pulses Day

Indian

Easy

Main Course

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Assamese Paleng Xaak
Bud Dal
Khar Recipe For World Pulses Day

Name: Assamese Paleng Xaak ~Bud Dal~ Khar Recipe For World Pulses Day
Total time: 27 min
Yield: 1
Cuisine: Indian
Ingredients: 2 cups Paleng xaak (spinach), cleaned and chopped; ½ cup Bud dal (split black gram, husk on); 1½ tablespoons Khar (alkaline water from burnt banana peel); 1 teaspoon Mustard oil; 1 whole Dried red chilli; to taste Salt; as required Water

27 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Paleng Xaak Bud Dal Khar is a quiet yet essential part of Assamese cuisine, often served at the very beginning of a traditional meal. Built around pulses and greens, this dish reflects Assam’s deep-rooted belief in balance, digestion, and restraint. Bud dal provides body and nourishment, while paleng xaak brings freshness and softness. Khar, made from burnt banana peel, gives the dish its unmistakable identity: a mild alkaline note that cleanses the palate rather than overwhelming it. On World Pulses Day, this recipe stands as a reminder that lentils don’t always need spice layers or richness to shine.

Ingredients

UNITSIngredients

2 cupsPaleng xaak (spinach), cleaned and chopped

½ cupBud dal (split black gram, husk on)

1½ tablespoonsKhar (alkaline water from burnt banana peel)

1 teaspoonMustard oil

1 wholeDried red chilli

to tasteSalt

as requiredWater

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Directions

Description - Step 1

Step 1: Cook Dal

Wash the bud dal thoroughly and soak it for 30 minutes. Drain and place it in a heavy-bottomed pan with enough water to cover. Cook on medium heat until the dal softens but remains intact. Skim off any surface foam to keep the broth clean and clear.

Step 1

Step 1: Cook Dal

12 Minutes

Step 2

Step 2: Add Greens

5 Minutes

Step 3

Step 3: Season Lightly

4 Minutes

Step 4

Step 4: Add Khar

3 Minutes

Plate it up!

Plating Instructions

Serve in a shallow bowl with a thin layer of broth visible around the dal.

Pairing Instructions

Pair this cleansing dish with hot steamed rice and a simple side of mashed potatoes (Alu Pitika) to maintain the traditional Assamese meal structure.

Garnishing Instructions

Garnish with a finishing touch of raw mustard oil to enhance its flavour.